- 1 1/2 cups grape juice
- 2 teaspoons lemon juice
- 1 tablespoon powdered pectin
- 1 3/4 cups sugar
Prepare home canning jars and lids according to manufacturer's instructions. Jars should be covered with water and boiled 10 to 15 minutes to sterilize. Combine grape juice, lemon juice, and pectin in a three-quart, microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave over on high setting for about 5 minutes. Remove from the microwave and add the sugar. Stir until the sugar dissolves; then return to the microwave. Nuke the mixture on high for about 4 minutes or until it boils nicely. Re~nove and stir. Uncover the bowl of jelly and return to the microwave for about a minute or until the jelly sheets from a spoon. Immediately, though carefully, pour the hot jelly into hot sterilized jars, one at a time, leaving about 1/8 inch head space. Adjust the caps. Invert the jar for a few seconds; then stand upright to cool. Makes about two 8 ounce jars.
from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith© 1995 Elizabeth Snare Smith