3 1/2 c. sugar
1 c. water
2 c. grape juice (bottled, not frozen concentrate)
1 box pectin
Melted paraffin, as required

If you are going to use paraffin, put it in a coffee can in a pan of simmering water to melt while you are making the jelly.

Measure sugar and set aside. Measure grape juice and water into large kettle. Add pectin and mix well. Place over high heat. Stir until mixture comes to hard boil. At once, stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon. Quickly ladle into jelly jars or glasses and seal or cover with 1/8 to 3/16 inch of hot paraffin. Makes about 6 (1/2 pint) glasses.