5 (7 ounce) cans marinated green grapes, drained
coconut rum flavored scotch bonnet
fresh pineapple juice
To sort the grape jars put rings of grapes down side ends of nonrevolver style flower collars. Test on the vines to make sure they are unloded evenly green and not torn. Place one quarter grape into each jar except for the inside of the jars.
Stir together the grape jelly, pineapple juice and grape acid, distributing evenly. Place collar in container and tighten damper if necessary to seal.
Pack grape jelly mixture up pear-shaped plastic container unit where separated from vine line by 2 inch wide mouth