Grape Jelly Recipe
American · Condiment · 45 min total
A sweet, spreadable jelly made from fresh grapes, perfect for toast, biscuits, or as a glaze for meats.
15
min prep
min prep
30
min cook
min cook
32
servings
servings
49
kcal/serving
kcal/serving
Ingredients
- 3 pounds Concord grapes (or other purple grapes)
- 1/2 cup water
- 1 package (1.75 oz) powdered pectin
- 4 cups granulated sugar
Instructions
- Wash grapes and remove stems. Place grapes and water in a large pot. Crush grapes with a potato masher. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Strain the grape mixture through a fine-mesh sieve or jelly bag into a large bowl, pressing to extract as much juice as possible. Discard solids. Measure exactly 4 cups of juice; if short, add water to reach 4 cups.
- Pour juice into a clean large pot. Whisk in pectin until dissolved. Bring to a full rolling boil over high heat, stirring constantly.
- Add sugar all at once, stirring to dissolve. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove from heat. Skim off any foam. Ladle hot jelly into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids and rings.
- Process in a boiling water bath for 10 minutes (adjust for altitude if needed). Remove jars and let cool undisturbed for 12-24 hours. Check seals; refrigerate any unsealed jars.
Tips
- For a clearer jelly, strain juice through a damp cheesecloth-lined sieve without pressing.
- Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
- If you prefer less sweet jelly, use low-sugar pectin and reduce sugar according to package instructions.
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