Grape Jelly (Isabella Grapes)

• 3 cups grape juice (5 lbs. grapes and water to barely cover)
• 2½ to 3 cups sugar

Makes 7 six oz. glasses.

To prepare juice:
Choose half-ripe grapes. Wash and place in a large kettle with enough water to cover fruit. Mash fruit and cook slowly until fruit is very soft (about 20 minutes). Extract juice.

To make jelly:
Measure juice into a shallow kettle. Add sugar and stir well. Boil over high heat to 8°F. above boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal.