6 1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
2 (6 oz.) cans frozen grape juice concentrate, thawed
1 (6 oz.) bottle liquid pectin

Sterilize 10 (8 oz.) jelly glasses; leave in hot water until ready to fill.

In large kettle, combine sugar, cinnamon, cloves, and allspice with 3 cups water; mix well. Cook over high heat, stirring to dissolve sugar. Bring to full, rolling boil, stirring constantly; boil hard 1 minute, stirring. Remove from heat. Stir in thawed concentrate and pectin, mixing well. Ladle into hot glasses. Immediately cover with 1/8 inch hot paraffin. Let cool; cap with lid. Fills 10 jelly glasses.