Instructions: Stir sugar into water. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute.

Remove from heat. Stir in pectin. Add thawed concentrated grape juice and mix well. Pour jelly immediately into hot, sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in a boiling water bath.

This recipe yields about 10 half-pint jars.

Yield: 10 half-pints

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