Grape Jelly

• 3-1/2 lbs (1.6 kg). grapes
• 1-1/2 cups (350 ml) water
• 1 box pectin
• 7 cups (1650 ml) sugar

1. Crush grapes, add water and simmer, covered, 10 minutes.
2. Strain and measure out 5 cups (1175 ml) juice.
3. Add pectin and bring to a boil.
4. Add sugar all at once and boil 1 minute.
5. Skim off foam and pour into jars.
6. Adjust caps and process in boiling water bath 10 minutes.

grapes, water, pectin, sugar

Taken from online-cookbook.com/goto/cook/rpage/0017A7 (may not work)