An average of a pound is needed per pint. Choose unripe, tight-skinned, preferably green seedless grapes.
Stem, wash, and drain grapes. Prepare very light, or light syrup. [ very light syrup: bring to boil 10-1/2 cups water and 1-1/4 cup sugar ]
Fill sterilized jars with grapes and hot syrup, leaving 1-inch headspace. Adjust lids and process 15 minutes in boiling water bath.