Grape Juice Jelly question

I am trying to make grape jelly from juice and I found 2 different recipes. The first one is
1 box sure-jell
2 cups grape juice
1 cup water
3 1/2 cups sugar

the second is

1 box of sure-jell
5 cups of juice
7 cups of sugar

Why such a huge difference with the same about of sure-jell???

I have never made jelly before and I dont want to screw it up. HELP!!!:confused:

Use the recipe on the paper insert from the pectin box, which would seem to be the 2nd recipe listed.

I’m not sure of the origin of the first one, but it almost appears to be a freezer jelly recipe.

This is a Sure Jell for Grape Juice Jelly:

3 cups bottled grape juice
1 cup water
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE juice and water in 6- or 8-qt. saucepot. Stir pectin into juice mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

STIR in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

This is Sure Jell Less or No Sugar Recipe:

2-1/2 cups sugar, measured into separate bowl
1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 cup water
3 cups bottled or refrigerated grape juice

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

MIX sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add grape juice; stir 1 min.or until well blended.

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.

This is Sure Jell Grape Freezer Jelly

2-1/2 cups sugar, measured into separate bowl
1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 cup water
3 cups bottled or refrigerated grape juice

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

MIX sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add grape juice; stir 1 min.or until well blended.

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.

I hope this helps.