Almost 40 pounds of concord grapes washed and stemmed; skins separated from the insides and chopped; insides mushed, boiled and seeds removed; jam made; jam preserved (=~65 jars!); jam labeled; jam consumed on my homemade bread; one happy baby. It's a heck of a lot of work. My hands are stained for days after a batch. But I can't refuse a little face all messy with grape jam. That's my motivation right there.