Wash and stem the grapes, place in a kettle and crush thoroughly. Add the vinegar, cloves and cinnamon. Bring to a boil, cover, and simmer for 10 minutes. Place the fruit in a jelly bag and strain out the juice. Measure the juice and complete as follows
4 cups juice
7 cups sugar
1/2 bottle liquid pectin
Place the juice and sugar in a large saucepan and blend. Bring to a boil and at once add the bottled pectin, stirring constantly. Bring to a full rolling boil and boil for 30 seconds. Remove from the heat, skim, pour quickly into hot, sterile jelly glasses. Add melted paraffin at once to the tops. This makes about 11 medium-sized glasses of jelly.