The Wine Jar process starts with hand picked grapes from the Yakima Valley, Red Mountain and Columbia Valley. Fresh grapes are cleaned, de-stemmed crushed, then steeped on the stove in order to release the brilliant colors and flavors that the skins provide. This fresh juice is then filtered through several processes, the last being fine cheese cloth, to ensure clarity and quality.
After the juice has been readied the jelly making begins. Each batch is small in order to assure the consistent outcome of the final product. Sugar and small amounts of water are added to the juice and cooked at high temperatures. At the optimum time pectin is added and then the liquid is stirred by the master jelly maker until she indicates the liquid is ready to pour into sterilized hot jars.Lids are placed on the jars tightly and the jars are put back into boiling water for sealing.
Information on Washington State grapes:
Washington Association of Wine Grape Growersclick here
Washington State Grape Society - Lots of History click here
This fresh juice is then filtered through several processes, the last being fine cheese cloth, to ensure clarity and quality.
high temperatures. At the optimum time pectin is added and then the liquid is stirred by the master jelly maker until she indicates the liquid is ready to pour into sterilized hot jars.Lids are placed on the jars tightly and the jars are put back into boiling water for sealing. 
