18 oz. frozen grape juice
6 1/2 c. sugar
2 1/2 c. water
1 bottle (or 2 pouches) Certo fruit pectin

Thaw grape juice and set aside.

Combine sugar and water in 8 quart kettle. Bring to rolling boil over high heat, stirring constantly. Boil hard 1 minute. Remove from heat and add Certo. Stir well, then add grape juice and mix well. Pour into scalded jelly glasses. Seal with 1/8 inch melted paraffin or store in refrigerator. Makes 6, 12 ounce glasses.