By Tessie2



3 cups bottled grape juice
1 package powdered pectin
4 cups sugar
Combine grape juice and pectin in a large saucepot. Bring mixture to a rolling boil. Stir in sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace. Process 5 minutes in a boiling water canner.
Yield: about 5 half-pints.