The list of grape jelly ingredients is ridiculously simple:
The amounts depend upon how many pounds of grapes are harvested, but about 1 pound of grapes produces one ½-pint jar of jelly.
Pick and de-stem grapes. Wash grapes thoroughly, put in large pot on stove, and add ¼ fresh apple.
Smash some grapes and cook over medium heat until soft. Remove grape mixture from pot and put through food mill. Measure only resulting juice and return it to pot. Add equal amount of white sugar to juice and boil until sugar dissolves.
Meanwhile, sterilize Ball jars, lids, and rings in boiling water for two minutes. Carefully pour grape mixture into jars and seal lids. Naturally occurring pectin in grapes and apple with thicken juice as it cools.