3 1/2 lbs. tart cooking apples, cored and coarsely chopped (16 c.)
2 c. grape juice
7 c. sugar
1 tbsp. lemon juice
1/2 (6 oz.) bottle liquid fruit pectin
1/2 tsp. ground cinnamon

In 5 quart Dutch oven, combine apples and grape juice. Simmer, covered, until apples are very soft, about 10 minutes. Sieve. Measure 5 cups; return mixture to Dutch oven. Add sugar and lemon juice. Bring to full rolling boil; boil vigorously 1 minute. Remove from heat; stir in pectin and cinnamon. Stir and skim off foam occasionally for 5 minutes. Pour into hot, clean jelly jars; seal with 1/8 inch hot paraffin. Makes 8 half pints.