Stem and thoroughly crush fully ripe grapes. Add 2 cups water. Cover and simmer 10 minutes. Extract juice. You will have 6 1/2 cups fruit juice.

Set aside 4 1/2 cups sugar (DO NOT REDUCE SUGAR)

Set aside 1 box light fruit pectin crystals with 1/4 cup of the above mentioned sugar.

Slowly add Fruit Pectin mixture to prepared fruit or juice in saucepan. Place saucepan over high heat and stir constantly until mixture comes to a full boil. Stir in remaining sugar. Stir constantly as mixture returns to full rolling boil. Continue to stir and boil hard 1 minute. If sticking occurs reduce heat slightly but maintain the full rolling boil.

Remove from heat. Immediately pour jelly into warm, sterilized jars. Cover quickly with lids, apply screw bands until fingertip tight.

After jars are cool, test for seal. If you press the middle of the lid with your finger, the lid should be firm and curved down slightly in the centre. If it springs up, the lid is not sealed. Refrigerate any unsealed jars after 24 hours and use within 3 weeks.

Makes 8 cups of yummy jelly.