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Grape jelly or jam Recipe

American · Condiment · 45 min total

A simple homemade grape jelly or jam made from fresh grapes, perfect for spreading on toast or pairing with cheese.

Ingredients

• 4 cups fresh Concord or red grapes (about 2 lbs)
• 1/2 cup water
• 3 cups granulated sugar
• 1 package (1.75 oz) powdered fruit pectin

Instructions

1. Wash grapes and remove stems. Place grapes and water in a large pot. Crush grapes with a potato masher. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes, stirring occasionally.
2. Strain grape mixture through a fine-mesh sieve or cheesecloth into a large bowl, pressing to extract juice. Discard solids. Measure 3 cups of juice (if short, add water; if extra, save for another use).
3. Return juice to the pot. Stir in pectin until dissolved. Bring to a full rolling boil over high heat, stirring constantly.
4. Add sugar all at once, stirring to dissolve. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
5. Remove from heat. Skim off any foam with a metal spoon.
6. Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids and rings. Process in a boiling water bath for 10 minutes. Let cool undisturbed for 24 hours. Check seals.
7. For jam: After crushing grapes, skip straining. Simmer until thickened, about 20 minutes. Then add pectin and sugar as directed, boil 1 minute, and proceed.

Tips

• Use Concord grapes for classic flavor; red or black grapes also work.
• Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.
• To test if jam is set, place a spoonful on a cold plate; if it wrinkles when pushed, it's ready.

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