In large saucepan, crush grapes with potato masher; pour in water and bring to boil.

Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.

Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.

Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.

Bring to boil over high heat, stirring constantly.

Stir in pectin.

Return to full boil and boil hard for one minute, stirring constantly.

Remove from heat and skim off foam with a metal spoon.

9 Pour into sterilized jars, leaving 1/8 inch headspace.