Hi Eugenia, You’re in luck, because I have just the recipe you need: Grape Jelly. It’s a fairly standard recipe for canning, but does require you to sterilize 1/2-pint jars. So if you haven’t canned before you might want to head over to the Jams and Jellies section of  the National Center for Food Preservation; they have a lot of great advice, tips and step-by-step instructions for preserving jams and jellies. (BTW, my best suggestion for separating out the seeds and pulp is to strain the grape mixture in a colander or sieve lined with cheesecloth, pressing down firmly with a large spoon to get out as much juice as possible.)