Grape Jelly

• 3 cups grape juice (Prepared from frozen concentrate is fine)
• 1 package powdered pectin
• 4 cups sugar

In a large saucepan combine the prepared grape juice and the powdered pectin. Stir it up to eliminate all of the lumps. Bring the mixture to a full boil over medium heat, stirring some as necessary. Add the sugar and return the mixture to a boil. Boil for a full minute and remove from heat. Ladle the jelly into clean sterilized jars and seal with bands and lids. Process in a boiling water bath for about 10 minutes to seal. Remove the jars and allow to cool before storing on the pantry shelf. Makes about 5 cups.

Usually when I make this recipe I use juice I have prepared from frozen concentrate, diluting it with 3 cans of water, according to the package directions. When the jelly is done, I ladle it into a clean quart size jar, and a clean pint size jar. Then I put both into the fridge for storage. We go through it pretty quickly for PB&J sandwiches, and breakfast toast so it's a poor use of my time to process and seal the containers, when I can store them in the fridge just as easily. When I make this recipe for gift giving in the winter, I do process the jars, so they will keep on the recipient's shelf for as long as a year.