Grape Jelly

Directions

1. 1
   In a large Dutch oven, crush grapes with potato masher.
2. 2
   Add 1 cup water. Bring to a boil, stirring occasionally.
3. 3
   Reduce heat, cover and simmer for 10 minutes.
4. 4
   Transfer mixture to dampened jelly bag or colander lined with 3 layers of fine cheese cloth set over large bowl.
5. 5
   Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups.
6. 6
   In a large clean Dutch oven, bring juice and pectin to boil.
7. 7
   Stir in sugar.
8. 8
   Bring to a rolling boil, stirring constantly. Boil vigorously, stirring, for 1 minute.
9. 9
   Remove from heat and skim off any foam.
10. 10
    Pour into prepared 1 cup canning jars, leaving a quarter of an inch headspace.
11. 11
    Seal with prepared discs and bandsProcess in boiling water canner for 5 minutes.