Instructions: Wash grapes, drain, and stem. Put into large kettle and crush slightly. Do not add water. Cook for about 30 minutes, stirring occasionally. Pour into flannel jelly bag and let drain for several hours. Alternately, you can use four layers of cheese cloth - line pot with cloth, leaving large overhang over sides of pot. Pour in grapes. Pull up cheese cloth into a bag and tie over broom handle set across two chairs and let drain overnight.

Measure grape juice; bring to boil and boil rapidly for 5 minutes. Add lime rind, juice, and sugar, allowing 3/4 cup sugar to each 1 cup juice. Cook until jelly sheets from spoon. Pour into hot serilized jars, and seal.

This recipe yields 4 or 5 half-pint jars.

Yield: 4 or 5 half-pints

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