6 1/2 cups of sugar
2 1/2 cups of water
2 pouches of liquid pectin
2 1/4 cups of frozen concentrated grape juice (a little less than 2 cans)
You will need a water bath pan (it will come with a metal thing that goes on the inside for the jars to sit it. It's extremely important to not let the jars touch the bottom of the pan or each other. They can easily bust!)
You'll also need a jar funnel and a pair of jar lifter tongs...and of course, clean jars and lids.
In addition, you're going to want some clean towels.
Before you ever start cooking the jelly, put the jars in the dishwasher and wash them. The need to be hot, so watch it. You also need to put the lid parts of the jars in a pan, cover them with hot water, and keep it hot over a very low flame. When it gets to the sanitize or drying part, start your cooking!
Only joking...this stuff is HOT!
If you don't plan to store them without refrigeration, you can stop, sit back, and wait for it to cool and eat. If you're like me and want to store these for up to a year, you're going to water bath them.