Grape Jam - cooking recipe

Ingredients

grape pulp
7 1/2 c. sugar
1/2 tsp. margarine
1 pouch Certo liquid fruit pectin

Preparation

Remove stems and slip skins from grapes; set skins aside. Place grape pulp in saucepan; add 1/2 cup water.
Bring to a boil. Reduce heat, cover and simmer 5 minutes.
Sieve to remove seeds. Finely chop skins and add to pulp.
Stir sugar into juice. Add 1/2 teaspoon margarine to prevent foaming.
Bring mixture to full rolling boil.
Add pectin quickly; stir in contents.
Bring to a full boil exactly 1 minute.
Remove from heat and put in jars immediately.