2 c. bottled unsweetened grape juice
3 1/2 c. sugar
1 (3 oz.) pkg. liquid pectin

Combine grape juice and sugar in a large Dutch oven; bring to a boil, stirring constantly. Stir in pectin; boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes. Yield 4 half pints.