8C black seedless grapes
3T lemon juice
1 pkg pectin
Place the grapes and lemon juice in a nonreactive pot over medium heat until the grapes start to break apart and release their juice, then add sugar and stir.
When the sugar dissolves, increase the heat until you have a rolling boil. If you're using a candy thermometer, the setting point for grape jam is 221 degrees. Because I wasn't sure this would work and because I have had jam setting problems recently, I insured a good set by adding a package of pectin.