Grape Jelly Recipe

To prepare juice: Select about one-fourth firm-ripe and three-fourths full ripe grapes.
Sort; wash; and remove grapes from stems.
Crush grapes; and add water; cover; and bring to a boil on high heat.
Reduce heat and simmer for 10 minutes.
Extract juice.
To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through several thicknesses of damp cheesecloth to remove crystals that have formed.
To make jelly: Measure juice into a large sauce pot.
Add sugar and stir well.
Boil over high heat to 8 F above the boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat.
Skim foam if necessary.
Pour hot into hot, sterilized jars, leaving 1/4 inch head space.
Adjust caps.
Process 5 minutes in boiling water bath.