2 c. cranberry juice
3/4 c. grape juice
1 (1 3/4 oz.) pkg. powdered fruit pectin
3 1/4 c. sugar

Mix cranberry juice, grape juice and pectin until smooth in Dutch oven. Heat to boiling over high heat, stirring constantly. Stir in sugar, all at once. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Remove from heat; quickly skim off foam. Immediately pour jelly into hot sterilized jars. Let jars stand 1 hour; cover with lids. Refrigerate no longer than 3 weeks. Or freeze no longer than 6 months. Thaw in refrigerator or at room temperature. About 5 half pints jelly.