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GRAPE JELLY 
4 c. prepared juice (3 lb. grapes)
7 c. (3 lb.) sugar
1/2 bottle Certo

Stem about 3 pounds fully ripe grapes and crush. Add 1/2 cup water; bring to a boil and simmer, covered, 10 minutes. Place in cloth or bag and squeeze out juice. Measure 4 cups into a very large saucepan. (If wild grapes are used, use 3 1/2 cups juice and 1/4 cup strained lemon juice.)

To the juice in the saucepan, add the sugar and mix well. Place over high heat and bring to a boil, stirring constantly. At once, stir in Certo. Then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Pour quickly into glasses. Cover at once with 1/8-inch hot paraffin.

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