Instructions: Remove stems from grapes; crush grapes. Place in saucepan; add 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Place 3 layers of damp cheesecloth over a large bowl. Pour fruit into cheesecloth. Tie cheesecloth closed and let drip into bowl until dripping stops.

Measure 4 cups juice into a 6 to 8 quart saucepot. Stir sugar into ju ice. Add 1/2 teaspoon butter or margarine to prevent foaming during cooking. Bring mixture to a full rolling boil, stirring constantly. Quickly stir Certo into juice mixture. Return mixture to a full rolling boil and boil exactly 1 minute, stirring contantly. Remove from heat. Skim off any foam. Fill jars, leaving 1/4" to 1/8" head space. Wipe rims; adjust 2 piece lids. Process 5 minutes in boiling water bath.

Yield 7 - 8 (8 ounce) jars

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