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Quick Grape Jelly *

Source of Recipe


From "Ball Blue Book of Preserving"



List of Ingredients



• 3 cups bottled grape juice (unsweetened)
  
• 1 package powdered pectin
  
• 4½ cups sugar
  






Instructions



1. Combine grape juice and powdered pectin in a large saucepot. Bring to a boil over high heat.
   
   
2. Add sugar, stirring until dissolved. Return to a boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
   
   
3. Ladle hot jelly into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
   
   Makes about 5 half-pints.