Well, I didn't have anyone to peel mine, so I did it myself.
Nine pounds of 'em, with gloves, because Concord grapes make my skin itch something fierce. I remember eating backyard vine grapes as a young kid and my lips would start to itching...
When making Concord grape preserves, and you are not one of those blessed perservers who have somehow managed to locate local seedless grapes, the jam-making process becomes much more labor intensive. Pinch of skins, briefly cook innards to separate fruit from seeds, run fruit through food mill to remove seeds, cook skins first to soften, and then you can finally combine the whole mess to make a jam. Hard work it is.