Marlo's Grape Jelly

You need 5 lbs of concord or red grapes, box of pectin (Wal-Mart), large metal spoon and ladle, Jar funnel, sugar (about 4 1/2 cups), jar grabber, large pot, cheesecloth, case of pint jars with lids and rings.
STEP ONE: Wash grapes in a colander
STEP TWO: Wash jars and rings in dishwasher and wash lids in hot soapy water.
STEP THREE: Crush grapes in a bowl with a potato masher or in a food processor. You will need about 5 cups of juice.
STEP FOUR: Follow all directions in fruit pectin instructions. Pay special to how and when to add sugar.
STEP FIVE: Heat crushed grape and juice on stove; bring to a boil stirring constantly. Reduce heat and simmer for 10 minutes.
STEP SIX: Carefully pour grapes through cheesecloth in a colander. Squeeze excess juice out without getting any pieces in juice. Squeeze when it has cooled for a few minutes.
STEP SEVEN: In a pot stir, in pectin and juice over medium high heat, stir often to prevent burning, about 5-10 minutes. When adding the remaining sugar (remember to refer back to pectin instructions) bring to a hard boil for one minute.
STEP EIGHT: I fill my jars up with hot tap water just a few minutes before I fill them with jelly. This will help prevent the jars from breaking.
STEP NINE: Fill jars (Using jar funnel and ladle) 1/4 from the top. Wipe away any spills on jar and mouth. Put on lids and ring.
STEP TEN: Process jars in a hot water bath for 10 minutes. (plus 1 additional minute for every 1000 ft. of elevation). Make sure the jars are covered by 1 inch of water. Remove jar and place on a towel on counter for 24hrs. (Don't touch for 24 hrs)
STEP ELEVEN: Enjoy and use within the year for best quality. Store in pantry. Yummy!