Grape Jelly

No ratings yet

Few things can rival the joy of spreading homemade grape jelly on a warm slice of toast or using it as a delightful condiment for various dishes.

Course canning, Condiment, jam

Cuisine American

Prep Time 20

Cook Time 30

Canning time 5

Total Time 55

Servings tablespoons

Calories 22kcal

Author Beth Neels

Cost $6

Equipment

Ingredients

3 cups grape juice
1 cup water
3 tablespoons low sugar pectin see recipe notes
2 cups Sugar

Instructions

Prepare canning jars and lids by washing and heating them before starting the jelly. Get your canning pot on the stove.
Wash the grapes well (organic grapes can have a whole host of creatures that call the cluster home). Remove each grape from the stem. Squeeze them into a large pot. Crush them with a potato masher or similar tool.
Bring the grapes and a bit of water to boil. Reduce the heat and simmer for ten minutes with the pan covered.
3 cups grape juice, 1 cup water
Strain the pulp, skin, and seeds out using a jelly sock or a cheesecloth-lined strainer. Let it strain for a couple of hours.
Pour the grape juice into a large pot. Add the pectin and stir constantly to incorporate it. Heat up the juice to boiling over high heat. Boil for one minute.
3 tablespoons low sugar pectin
Add the sugar. Bring the mixture back to a full rolling boil. (One that can’t be stirred down.) Boil for another full minute. Skim off foam, if needed.
2 cups Sugar
Ladle the hot jelly into hot jars leaving ¼ inch headspace. Remove bubbles if necessary.
Wipe the rim of the jars clean with a damp paper towel to remove any debris.
Center the lid on the jar. Screw on the bands fingertip tight.
Process jars for 5 minutes, adjusting for altitude. After processing is complete, let jars rest in the hot water for at least 5 minutes so that they cool slowly. This will eliminate siphoning.
Remove jars to the counter and leave undisturbed for 12-24 hours until fully cooled. Check seals.
Store jars in a cool, dark place for at least one year.

Notes

Makes six half pints.

You can make a full-sugar version by substituting classic pectin and increasing the sugar to 5 cups.

Pro Tips

Since the jelly is processed for less than 10 minutes, you should use sterilized jars.
This recipe is fine for a water bath canner.

Ways to use it

Grape jelly is delicious on toast or a bagel with butter. It will transport you back to spring in the middle of winter.
It makes an amazing peanut butter and jelly sandwich.
Top a cracker or English muffin with some cream cheese and a dab of jelly.
Use it as a condiment for your grazing platters. It’s especially good with soft cheeses like brie, camembert, goat cheese, or queso fresco.
Use it as a filling for cookies, cakes, and cupcakes.
Make a glaze for meats, such as pork or chicken.
See more inspiration in the article above.

Nutrition