Grape Jelly
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
55 mins
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Servings
96 tablespoons
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Calories
22 kcal
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Course
Condiments
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Cuisine
American
Grape Jelly
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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.
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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.
- 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.
- 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.
- 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.
Equipments used:
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
- Ways to use it
- Since the jelly is processed for less than 10 minutes, you should use sterilized jars.
- This recipe is fine for a water bath canner.
- 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 Information
Show Details
Serving
1tablespoon
Calories
22kcal
(1%)
Carbohydrates
6g
(2%)
Protein
0.03g
(0%)
Fat
0.03g
(0%)
Saturated Fat
0.002g
(0%)
Polyunsaturated Fat
0.002g
Sodium
1mg
(0%)
Potassium
8mg
(0%)
Fiber
0.1g
(0%)
Sugar
5g
(10%)
Vitamin A
1IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
1mg
(0%)
Iron
0.03mg
(0%)
Nutrition Facts
Serving: 96tablespoons
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 22kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 0.03g | 0% |
| Fat | 0.03g | 0% |
| Saturated Fat | 0.002g | 0% |
| Polyunsaturated Fat | 0.002g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 8mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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