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Grape Jelly

Remove the grapes from the stems, put over a slow fire in an agate or white-lined saucepan, and let simmer very gently, until the fruit is softened throughout; then pour into a bag and drain off all juice possible. Take one cup of sugar for each cup of juice; heat the sugar, spread on shallow dishes, in the oven; meanwhile heat the juice to the boiling point and let boil rapidly about five minutes, skimming as needed; add the sugar and let boil until a little will jelly on a cold saucer or from the tip of the spoon. Have ready jelly glasses on a folded cloth and surrounded with water heated nearly to the boiling point. The glasses should also contain hot water. When the jelly is done, pour the water from the glasses, fill with jelly, and remove from the pan of water. When cold, cover with paper.