This quick grape jelly recipe works with fresh grapes or, for a midwinter jelly emergency, let me let you in on a little secret.
Measure grape juice, lemon juice, and 4 teaspoons of prepared calcium water into a large pot. (Save the remaining calcium water in the fridge for a future batch of jelly.)
Measure sugar or honey into a separate bowl. Thoroughly mix in 4 teaspoons of powdered pectin. (The large envelope.)
Bring grape juice to a boil, stirring frequently. Add sugar or honey mixture and stir vigorously to dissolve the pectin. Return to a boil and then remove from heat.
If you'll use the jelly within a month or so, you can just refrigerate it. In this case, you can fill the jars to within 1/4" of the top.
To freeze, only fill the jars 3/4 full to allow room for expansion when frozen.
Freezer jelly takes fewer steps, but if you want to make your jelly shelf stable, you'll need to process it as specified below. Jelly has a very short processing time, though, so don't let the idea of canning jelly put you off.
Remove rings and wash outsides of jars. (You don’t need to store the jars with rings.) Store in a cool, dry place.