You will need:

• 5 Cups grape juice (about 4 ½ pounds grapes and ½ cup water)
• 1 Package powdered pectin
• 5 Cups sugar

I usually make my juice and put in the refrigerator to use later. To prepare the juice, wash the grapes, place in pan, and cover with water. Bring to boil over high heat. Reduce heat: simmer 10 minutes. Strain juice through a damp jelly bag or cheesecloth. If you don’t have grapes at your disposal, you can just use purchased grape juice.

To make jelly, combine juice and pectin in a large sauce pot. Bring to boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return mixture to a rolling boil. Boil hard 1 minute, stirring constantly. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving ¼ inch head space. Adjust two-piece caps. Process 5 minutes in boiling water canner. Makes about 6 half pints.

If you a new to canning and would like step by step instructions, you can go here. They have great easy to follow instructions with photos.

Note: If the jelly doesn’t set, don’t worry. You have two options. You can put the jelly back in a pan, reheat it and place it back in the canner for another go or you can leave it as is and pour it over pancakes or ice cream.

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