Start by gathering all your ingredients and equipment. You’ll need a large saucepan, sterilized jars with lids, a ladle, and a canning funnel if available. Having everything ready makes the process smooth and enjoyable.

Pour the grape juice and water into the large saucepan. Stir them together over medium heat.

Gradually stir in the SURE-JELL Fruit Pectin until it’s completely dissolved. Adding the pectin slowly prevents any lumps from forming.

Stir in the butter or margarine. This small amount helps reduce foam during the boiling process, giving your grape jelly a clear and smooth finish.

Increase the heat to high and bring the mixture to a full rolling boil while stirring constantly. A rolling boil is one that doesn’t stop bubbling even when stirred.

Once boiling, quickly stir in all the sugar. Keep stirring until the sugar is completely dissolved.

Bring the mixture back to a rolling boil and cook, stirring continually, for precisely one minute. Timing is crucial here to ensure the jelly sets properly.

After 1 minute, remove the saucepan from heat. If there’s any foam on the surface, skim it off with a spoon for a clear jelly.

Carefully ladle the hot jelly into your prepared jars, leaving about 1/4-inch space at the top. After cleaning the jar rims, screw on the lids firmly.

Place the filled jars in a boiling water canner and process for 5 minutes to seal. If you don’t have a canner, you can use a large pot with a rack at the bottom.

Remove the jars from the canner and let them cool undisturbed at room temperature. You’ll hear a satisfying “pop” sound as they seal. Check the seals after cooling, then store in a cool, dark place.