Grape Jelly

Directions

1. 1
   Measure exactly 5 cups prepared juice into 6- or 8-qt.
2. 2
   sauce pot.
3. 3
   STIR pectin into juice in sauce pot.
4. 4
   Add butter to reduce foaming.
5. 5
   Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
6. 6
   Stir in sugar.
7. 7
   Return to full rolling boil and boil exactly 1 min., stirring constantly.
8. 8
   Remove from heat.
9. 9
   Skim off any foam with metal spoon.
10. 10
    LADLE immediately into prepared jars, filling to within 1/8 inch of tops.
11. 11
    Wipe jar rims and threads.
12. 12
    Cover with 2-piece lids.
13. 13
    Screw bands tightly.
14. 14
    Let the jelly sit on the counter overnight and then freeze.