Recipe by ann.farnsworth
This doesn't taste anything like the grape jelly that sits in our fridge for years and then gets thrown out! It is grown up and delicious!
Directions See How It's Made
- Measure exactly 5 cups prepared juice into 6- or 8-qt. sauce pot.
- STIR pectin into juice in sauce pot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Let the jelly sit on the counter overnight and then freeze.