Makes 3 pints
Ingredients
4½ cups grape juice
6 Tbsp Ball RealFruit Classic Pectin
½ tsp butter (optional)
5 cups sugar
Directions
If preserving, prepare waterbath canner, jars and lids according to manufacturer’s instructions.
Add juice to an 8-quart pot. Gradually stir in pectin. Add butter (optional) to reduce foaming. Over high heat and stirring contantly, bring mixture to a full rolling boil that cannot be stirred down.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jelly into hot jars, leaving ¼ inch headspace. Wipe rims. Center lids on jars. Apply band and adjust to fingertip tight.
Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
Process jars in water bath canner for 10 minutes. Turn off heat, remove canner lid and let jars stand for 5 minutes.
Remove jars from canner and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer’s instructions.