Sterilize jars and lids by simmering them in boiling water for 10 minutes. Keep jars hot in simmering water until ready to use.
Measure grape juice using a liquid measuring cup into a 6-8-quart stockpot. Add fruit pectin. Bring mixture to a full rolling boil over high heat, stirring constantly. Add Domino Granulated Sugar into the juice/pectin mixture. Return to a full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat.
Carefully ladle into prepared jars, leaving ¼-inch headspace. Wipe jar rims. Cover with lids. Make sure they are tightly closed.
Process jars in a boiling water canner. Water must cover jars 1 to 2-inches. Bring water to a gentle boil and process for 5 minutes. Carefully remove jars from canner and place on a kitchen towel. Allow jelly to rest for 24 hours before enjoying.