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( looks like a hole was punched over the word Recipe)
Grape Jelly (underlined)

Crush grapes with hands + cook till soft.

Put thin cloth over a colander: put cloth in collander, then put in grapes, and let juice drain into a container below. Squeeze grapes in cloth when it gets cool.

Used Certo, according to directions, to form jelly.

Also, used pectin powder, from stores, according to directions. Put in sugar to taste _ ( word crossed out) they used to use ( something crossed out) " a cup to a cup". She used more tha " a cup to a cup", since she thought ("it" is crossed out) that made the jelly too ("thin" is crossed out) watery. Boil sugar + juice together, till almost done.

Test it by putting some in a dish + put in refrigerator + let cool so you could tell how thick it was.

When was thick enough, put in Certo + let come to a boil for about a minute.

Bottle it hot. Seal with wax, ie, by pouring melted parafin (?) come out too thin, when used a " cup to a cup" . If cooked longer, it wasn't so clear. If you added more sugar, it would be sugary + when opened, sugar would settle to bottom. If warmed on stove, sugar would dissolve + recombine.