Grape Jelly

5 Cups of Grape Juice (about 4 1/2 lbs of Concord grapes and 1/2 cup of water)

5 cups of Sugar

1 package powdered pectin

To prepare juice: Sort; wash; and remove stems from fully ripe grapes. Crush grapes; add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice. (through sieve or cheese cloth) To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through several thicknesses of damp cheesecloth to remove crystals that have formed.

To make jelly: Measure juice into a large sauce pot. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil hard for 1 minute, stirring constantly. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4 inch head space. Adjust caps.

Process 5 minutes in boiling water bath.

Yield: about 6 half pints