GRAPE JELLY

3 cups grape juice (Prepared from frozen concentrate is fine)
1 package powdered pectin
4 cups sugar

In a large saucepan combine the prepared grape juice and the powdered pectin. Stir it up to eliminate all of the lumps. Bring the mixture to a full boil over medium heat, stirring some as necessary. Add the sugar and return the mixture to a boil. Boil for a full minute and remove from heat. Ladle the jelly into clean sterilized jars and seal with bands and lids. Process in a boiling water bath for 10 minutes . Makes about 5 cups.

You can dilute the frozen juice if you need to.
Any cooked jelly recipe can be frozen. I don't have one specifically for grape freezer jelly.

Sometimes commercially frozen or bottled juice is lower in acid just from the processing of it, so it may not gel.