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Grape Jelly

Remove the stems and put the grapes into a large stone jar, stand the jar in a saucepan of warm water over the fire, let the water come gradually to the boil and keep it boiling until the juice flows freely from the fruit, stirring it now and then with a wooden spoon. When the juice is out of the skins, empty the jar into a jelly-bag and let the juice drip through without squeezing the bag. To every quart of juice add a pound and a half of loaf sugar, broken small, and let it dissolve in the juice; then put it over the fire in a preserving-pan, and boil until clear, skimming off all scum as it rises. Take from the fire, let it cool a little, and put into jars and cover air-tight.