Grape Jelly
Capture the taste of summer with this homemade grape jelly recipe, a timeless staple that’s perfect for spreading on warm toast or pairing with savory dishes. Made from fresh or unsweetened store-bought grape juice, this jelly combines the natural sweetness of grapes with a touch of sugar and the setting magic of powdered pectin. In just 30 minutes, you’ll create a glossy, velvety preserve that’s as satisfying to make as it is to eat. Whether you’re an experienced home canner or a beginner, this recipe includes tips for sterilizing jars, achieving the perfect gel consistency, and safely sealing for long-term storage. Preserve the vibrant flavor of grapes all year long with this simple, step-by-step guide to homemade grape jelly!
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Recipe Information
Ingredients
- 4 cups Grape juice (fresh or store-bought, unsweetened)
- 3 cups Sugar
- 1 packet (1.75 oz) Powdered pectin
- 0.25 cup Water
Instructions
Prepare your workspace by sterilizing jars, lids, and essential tools. This ensures your grape jelly will remain fresh and safe for storage.
If using fresh grapes, wash them thoroughly, remove stems, and juice them using a juicer or by boiling the grapes until soft, then straining through cheesecloth to extract 4 cups of juice.
In a large, heavy-bottomed pot, combine the grape juice and water. Sprinkle the powdered pectin evenly over the surface and whisk to dissolve.
Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly to prevent sticking or burning.
Once boiling, add the sugar all at once and stir until fully dissolved. Continue stirring as the mixture returns to a rolling boil.
Boil the mixture hard for 1 minute, stirring constantly. During this time, you may notice foam forming on the surface—skim it off with a spoon for a clearer jelly.
Perform a gel test: Remove a small amount of jelly and place it on a chilled plate. Let it cool slightly, then nudge it with your finger. If it wrinkles or holds its shape slightly, it’s ready. If not, continue boiling for 1–2 more minutes and test again.
Once the jelly has reached the correct consistency, remove it from heat and skim off any remaining foam.
Carefully ladle the hot jelly into the sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars clean with a damp cloth and seal them with the sterilized lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure the jelly is safely sealed for storage.
Remove the jars from the water bath and allow them to cool completely on a kitchen towel. You should hear a 'pop' as the lids seal.
Store the sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
Nutrition Facts
Calories |
3079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 763.2 g | 278% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 742.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
