It’s a grape jelly kind of weekend

We bought a house with a grape vine that is approximately 60-65 years old. Several neighbors have helped maintain the vine over the years, including lifting it up onto the supports after years of growing along the ground. Each year I've made a major improvement to the vine, mainly trimming back decades of growth. Last year I also removed the virginia creeper and rose bush that had been planted in the same spot. For a minute I thought I killed it last year, but it bounced back from 50lb last year to well over 300 this year.

I had absolutely no experience with canning before we purchased this house. We don't like wine, and we don't like eating seeded grapes. We give some away, but grape jelly was a natural solution for using them up. I had no idea how expensive it would be to get started. So many things that all play a small, but necessary, part in each batch. My very first attempt was a gross misunderstanding of what they mean by 'large pot.' A 3 quart sauce pan was disastrously undersized for the grape juice/liquid pectin combo. It got everywhere, and my burner still has the pitting to prove it. Now I'm set up with a 16/20 qt pair, but I may need to go bigget if I start canning half gallons of juice.

Each year I get less bad at it. Last year I was confident enough, but I still ended up with two that were slightly underset, and one grape syrup (out of 20). This weekend my goal is 60 jars. I've done a fair amount already but right now I'm taking a break. I've never liked eating grapes byt this year I've been chowing down daily. I'm really hoping the jelly this year is something special because the grapes are delicious.