|Grape juice||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Powdered fruit pectin||1 3⁄4 Ounce|
|Sugar||3 1⁄2 Cup (56 tbs)|
1. Pour grape juice and water into a 2-quart glass measuring pitcher. Add powdered pectin; stir. Cover with plastic wrap. Cook in microwave oven 8 to 10 minutes at High, or until bubbles appear at edges of bowl; stir well after 3 minutes.
2. Add sugar gradually to grape mixture, mixing well. Cook covered in microwave oven 6 to 7 minutes at High, or until mixture has boiled at least 1 minute.
3. Stir well and, if necessary, skim off foam with a metal spoon. Pour jelly into hot sterilized glasses or jars; cover. Cool. Store in refrigerator.
4. If desired, seal jelly with paraffin. Melt paraffin over hot water in a double boiler set over low heat. Never melt paraffin over direct heat or in microwave oven. Pour enough melted paraffin on top of jelly to make a layer about 1/8 inch thick. Tilt to seal to edge of glass. Cool, then cover. Store at room temperature, if desired.