Muscadine Jelly - cooking recipe

Ingredients

3 1/2 lb. muscadines
1 1/2 c. water
1 box Sure-Jell
7 c. sugar

Preparation

Crush fully ripe grapes.
Add
water
and simmer for 10 minutes.
Place prepared fruit
in\tjelly
bag and squeeze out juice.
Measure 5 cups of
prepared
juice into a 6 to 8 quart jelly pot.\tIf juice is
less
than 5 cups, add water to equal amount.
Mix Sure-Jell with
juice\tin pot; bring quickly to a hard boil, stirring once or
twice.
Add sugar all at once and bring to a full boil.
Boil hard, stirring constantly.
Remove from
heat.
Stirring
constantly\tafter
removal\tfrom
heat reduces foam.
Pour into glasses and cover with paraffin.
Add lids.