Wash and stem grapes. Crush grapes; add small amount of water. Boil for 15 minutes. Press through a jelly bag and strain. Measure juice; heat to boiling point For each coup of juice and 3/4 cup of sugar. Boil rapidly to jelly stage. Pour into jars and seal. Crystals frequently form in grape jelly. So to prevent this allow extracted juice to sit overnight in a cool place. The next day carefully pour the juice off, discarding the bits in the bottom of the jelly.
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