* Canning tips at the bottom. This is SUPER easy! You will need 5 1/2 pint jars with lids and screw bands and a hot water bath canner pot.
- 3 cups bottled 100% grape juice
- 1 package powdered pectin
- 4 cups sugar
Combine grape juice and pectin in a large saucepot. Bring mixture to a rolling boil. Stir in sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling-water canner. Yield: about 5 half-pints.
* While cooking jelly, heat water in canner pot filled about 1/2 way full. Put lids into a smaller pot with water enough to cover lids and heat but DO NOT BOIL! When the 5 min. is up, put the jars on the counter covered with a towel and let sit for 24 hours, refridgerate any that have not sealed (center button still makes a popping noise when pushed on). Refridgerate anything that didn’t seal!
