Step 1

Combine grape juice and pectin in a saucepan (I stir it with a whisk to get rid of the lumps) and bring to a boil.

Step 3

Do NOT add the sugar before you bring the pectin to a boil. I've done this waaaay too many times, and it causes the jelly to not gel.

Step 5

After the pectin/juice mixture has come to a boil, stir in the sugar. Bring it back up to a full rolling boil that cannot be stirred down, and boil for a full minute.

Step 7

Remove from the heat. Spoon off any foam that has appeared.

Step 9

Ladle the jelly into your clean jars, screw on the lids, and let the jelly cool to room temperature before storing in the fridge.