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3 c grape juice
3 1/2 c sugar
1 box powdered pectin
Mix commercially canned juice with pectin. Over high heat, quickly bring mixture to hard boil, stirring occasionally. At once, add sugar. Bring to full, rolling boil (a boil that cannot be stirred down); boil hard 1 minute, stirring constantly. Remove from heat; skim off all of foam. Pour into sterilized jelly jars and seal with paraffin or use half pint jars. Fill to within 1/2-inch of top. Put on cap, screw band firmly tight. Process in boiling water 5 minutes. Can use red grape juice, white or purple.
Yield: 4 (8 ounce) glasses or jars.