Made from frozen grape juice concentrate.
From the box of L.R. from Winston-Salem, North Carolina.
Grape Jelly
1 (6 oz.) can frozen grape juice concentrate
1 box commercial pectin
2 cups water
3-3/4 cups sugar
In large saucepan, combine undiluted juice, pectin, and water. Cook rapidly over high heat until mixture bubbles around edge. Stir in sugar. Return to heat and cook until it bubbles well again. Remove from heat. Discard scum. Pour into jelly glasses. When cold, top with paraffin. Makes 5 to 6 jars.
Yesterdish reminder: This isn’t a safe method of canning. Don’t use it to preserve food. Either use a modern canning method and recipe or refrigerate after making.