It was a very "purple" day!
Bernardin Original Pectin has detailed directions for making all kinds of jam and jelly.
Measure 5 cups of grape juice into a large, stainless steel saucepan. Add 1/2 tsp. butter (to reduce the foaming) and one box of pectin. Stir and bring to a full rolling boil. Add 6 cups sugar, return to a full boil and boil hard for one minute. Remove from heat. Skim off foam. Fill jars. Makes 8 cups.
Instead of processing the jelly, I filled small plastic containers to give to friends to eat right away.