Instructions: Using about 1/4 firm ripe and 3/4 fully ripe grapes, sort, wash and remove stems. Place grapes in a large deep saucepan; crush with a potato masher and add water. Cover and bring to boil over high heat. Reduce heat and simmer 10 minutes. Pour fruit into jelly bag over a saucepan or in a cheese-cloth lined colander set in a large saucepan; allow to drain. Avoid squeezing bag. Measure 4 cups juice into a kettle; add sugar and stir well.

Boil until mixture forms sheets from spoon. Remove pan from heat; quickly skim off foam and pour immediately into sterilized jelly glasses. Seal with 1/8 inch melted paraffin. Yeild: 4 cups jelly.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.