1 envelope unflavored gelatin
2 cups unsweetened grape juice (or any other unsweetened juice can be used)
1 tablespoon bottled lemon juice
1 3/4 teaspoons liquid calorie-free sweetener (use more or less according to taste)
Separate pulp from skins of grapes. Chop skins in blender.
Cook skins gently 15 to 20 minutes, adding only enough water to
prevent sticking (about ½ cup).
Cook pulp without water until soft;press through food mill to remove seeds.
Combine pulp, skins and sugar.
Bring slowly to a rolling boil.
Stir occasionally until the sugar dissolves.
Cook rapidly almost to jellying point1 - about 10 minutes.
Pour boiling hot into sterilized jars.
1.] National Center For Home Food Preservation