2 c. unsweetened grape juice
3 c. sugar
1 tbsp. lemon juice
1 (3 oz.) pkg. liquid pectin

Combine first 3 ingredients in a deep 2 quart casserole. Microwave at High 9 to 10 minutes or until mixture comes to a boil, stirring every 3 minutes. Stir in liquid pectin, microwave at High 3 to 3 1/2 minutes. Skim off foam with a metal spoon. Pour mixture into jelly jars. Cover with lids; let stand 4 hours. Freeze jelly up to 1 year or refrigerate up to 3 weeks. Yield 4 cups.