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Place grapes in a sauce pan and add 1 1/2 cups water. Bring to a boil. Reduce heat cover and simmer for 10 minutes.Use cheese cloth for straining the grapes.(Use the juice to make the jelly)Stir in 1 box pectin into prepared juice in sauce pan.Bring to a boil and boil for 1 minute.Remove from heat and skim off the foam.Pour into clean jars leaving 1/8 inch from the top. Cover with rings and lids. Screw down tightly and set aside. Let stand 24 hours before moving.
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