Using a stock pot or water bath canner, bring water to a boil and then simmer. Wash your jars and rings well, then place into simmering water until its time to fill them. Drain well before filling.
If grapes are fresh, slip skins from grapes, by finely chopping or grinding the skins. If grapes are frozen, place into a food processor until processed well.
Mix the grape pulp and 1 cup of water in a sauce pan. Bring to a boil and then reduce heat to low. Cover and simmer for approximately 5 minutes.
Ladle mixture through a sieve to remove seeds. Add mixture back to pot and stir in pectin.
Bring mixture to a full rolling boil (a boil that you cant stir down) on high heat, stirring constantly.
Stir in sugar. Return to a full rolling boil and boil exactly 1 minute, constantly stirring. Remove from heat. Skim off any foam with a spoon.
Ladle immediately into prepared jars, leaving 1/4 inch headspace.
Wipe jar rims and threads
Place lid and rings on jars. Place jars into stockpot of boiling water that has a rack on the bottom.
Cover pot and keep water at gentle boil. Process for 10 minutes.
Remove jars and place upright on a towel to completely cool. After jars cool, check seals. Wash jars and place in a cool, dark, dry pantry or dive in right away and enjoy your jam.