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Grape Jelly

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
55 mins
Servings: 96 tablespoons
Calories: 22 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 3 cups grape juice
  • 1 cup water
  • 3 tablespoons Low Sugar Pectin see recipe notes
  • 2 cups sugar

Instructions

    Cup of Yum
  1. Prepare canning jars and lids by washing and heating them before starting the jelly. Get your canning pot on the stove.
  2. 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.
  3. Bring the grapes and a bit of water to boil. Reduce the heat and simmer for ten minutes with the pan covered.
  4. Strain the pulp, skin, and seeds out using a jelly sock or a cheesecloth-lined strainer. Let it strain for a couple of hours.
  5. 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.
  6. 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.
  7. Ladle the hot jelly into hot jars leaving ¼ inch headspace. Remove bubbles if necessary.
  8. Wipe the rim of the jars clean with a damp paper towel to remove any debris.
  9. Center the lid on the jar. Screw on the bands fingertip tight.
  10. 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.
  11. 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
  • 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

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

% 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.