Wash and remove stems from grapes. Put grapes and water into a pot and bring to a boil. Boil for 10 minutes until seeds and skin start to float to top. Crush grapes in grape crusher or mash grapes with potato masher and strain through a mesh strainer. Return juice to a stove and bring to a boil. Remove any foam. Add pectin and sugar. Boil for 5 minutes. Add to sterilized jelly jars. Place lid and ring on jar and process in boiling water for 10 minutes. Allow to sit for 2 days to gel. After canned, leave at room temperature until opened and then put in fridge. Great on toast, biscuits, cream cheese and crackers.