2 cups lukewarm water
1 box powdered pectin
1 6-ounce can frozen grape juice concentrate
3 1/4 cups sugar

Mix the pectin slowly into the lukewarm water in a two-quart mixing bowl. Stir constantly until completely dissolved. Let stand 45 minutes. (Stir occasionally but do not beat.) Thaw juice by placing can in cold water. When juice is thawed, pour into a one-quart mixing bowl. Add 1 3/4 cups sugar. Mix thoroughly. All the sugar will not be dissolved.

Add the remaining 1 1/2 cups of sugar to the dissolved pectin. Stir until all sugar is dissolved. Mix the juice mixture with the pectin mixture. Stir constantly until all sugar is dissolved.

Pour into freezer containers or canning jars, leaving 1/2-inch headspace. Cover with a tight lid.

Let stand at room temperature until set (up to 24 hours). Freeze or refrigerate.

Yield: about 5 half-pint jars.

Source: University of Georgia in cooperation with the USDA