Use about one-quarter slightly underripe grapes with three-quarters ripe grapes.
Stem and measure grapes.
Crush by handfuls into an 8-quart stainless steel pot.
There should be 1/2 inch or more of juice at bottom of pot; if not, add a little water.
Bring to a simmer and cook for 10 minutes, covered.
Strain through a jelly bag or a triple layer of dampened cheesecloth.
Pour juice into a pitcher, and refrigerate overnight.
The next day, strain to remove crystals that have formed.
Measure juice, pour into pot, and add one-third to one-half as much honey as you have juice.
Bring to a boil, stirring to blend in honey.
Boil rapidly until mixture passes any of the jelly tests, about 15 to 20 minutes.
Skim off foam, pour into hot sterilized jars leaving 1/8 inch of headspace, and seal.
Process for 10 minutes in a boiling water bath.