Grape Juice Jelly

In a 6- to 8-quart heavy pot combine grape juice and pectin. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling.) Remove jars form canner; cool on wire racks. Makes 5 half-pints.