Combine grape juice and powdered pectin in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved.
Return to a boil. Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam, if necessary.
Ladle hot jelly into hot jars, leaving ¼” headspace, adjust two-piece caps.
Process 10 minutes in a boiling-water canner.
Originally Submitted
10/26/2009
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