Grape Freezer Jam

I "stole" these grapes from my Grandmothers house over Thanksgiving.  She grown so many and makes juice and jam that she was just going to let them go for the winter.  I got out there in a rain storm with her help to save these super sweet grapes and bring them home to MT.

Grape Freezer Jam
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1 normal size colander full of grapes (green or purple)
Sugar or sugar substitue
Instant pectin

Wash the grapes in the colander.  "Pop" the grapes (this takes a while) putting the seeded insides in a medium sauce pan and the skins in the blender or food processor.  Cook the grape guts on med heat for about 5 minutes covered.  Meanwhile blend the skins until smooth.  Pour the guts in a metal colander and using your hand, the back of a spoon or a potato masher work the guts for a while until you can get as much of the grapes through the strainer without the seeds.  Combine the skin mixture with the guts mixture.  Taste to determine amount of sugar (perhaps between 1/3 and 1 cup) for desired sweetness.  Use this web address to determine amount of pectin you need based on pints/cups of grape mixture you have.  http://www.freshpreserving.com/tools/reference/pectin.aspx Mix sugar with pectin, stir and then add grape mixture.  Stir for 3 minutes and then divide into jars or plastic containers leaving some room at the top when you freeze it.  Things I have read said it will keep for 3 weeks in the fridge.