Homemade Grape Jelly
User Reviews
4.9
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Prep Time
2 hrs
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
2 hrs 25 mins
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Servings
128 tablespoon
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Calories
47 kcal
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Course
Condiments
Homemade Grape Jelly
Description
This Homemade Grape Jelly recipe starts by washing and simmering whole grapes with water to release their juice. After gently crushing the grapes and cooking briefly, the juice is extracted through a cheesecloth-lined strainer without pressing or squeezing, which helps keep the jelly clear. The collected juice, typically about four cups, is then combined with sugar and heated to a rolling boil.
Liquid pectin is stirred in, and the mixture is boiled briefly to activate the setting properties. After removing any foam, the hot jelly is poured quickly into sterilized jars that have been cleaned and checked for chips or cracks. The rims are wiped clean before lids are applied to ensure a proper seal. Headspace is left in the jars to help preserve color and seal integrity.
The final jelly sets firm with a glossy appearance and a sweet grape flavor, suitable for spreading on toast or adding to desserts. Follow precise timing and measurement instructions to guarantee gel formation, and use new lids each time for safe storage.
The recipe includes guidance on timing, storage, jar preparation, and handling to ensure successful jelly making and optimum shelf life.
Ingredients
- 2 lb grape strained to make 4 cups of grape juice, red or purple-skinned
- 7 cups granulated sugar
- 1 pouch 85 ml liquid pectin
Instructions
- Wash and stem grapes
- In a large stainless steel saucepan, combine grapes and 2 cups of water.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat to low. Use a potato masher to crush the grapes, and continue cooking for 2-3 minutes.
- Line a sieve or strainer with a couple of layers of dampened cheesecloth, set over a deep bowl.
- Pour the grape mixture into the cheesecloth-lined strainer and allow it to sit for about 2 hours for the juice to extract.
- You should end up with four cups of clear grape juice. If you don't get the required four cups, add a half cup of boiling water to your strainer.
- In a large, deep stainless steel saucepan, combine grape juice and sugar.
- Over high heat, stirring constantly, bring to a full rolling boil.
- Stir in pectin. Boil hard for one minute. Remove from heat and skim off any foam.
- Quickly pour jelly into sterilized jars, (eight 8 ounce jars) wiping the rims with a damp paper towel. Center lids on jars and secure rims to finger tight.
- Place jars in a boiling water canner for ten minutes.
- Remove jars, allow to cool, ensuring they are sealed, and store.
Notes
- Allocate around 2 hours for juice to strain naturally without pressing the grapes, to maintain clarity.
- Check that your pectin is within its expiry date; expired pectin may cause the jelly not to set properly.
- Follow the recipe precisely, as jelly making relies on accurate measurements and timing.
- Do not press or squeeze the grapes during juice extraction; this avoids cloudy jelly.
- Prepare all jars, lids, and tools beforehand for an efficient process.
- Use a reliable timer for boiling and processing to ensure proper cooking times.
- Inspect jars for cracks or chips before use; damaged jars can prevent sealing.
- Always use new lids for each batch; reused lids often fail to seal properly.
- Use a canning funnel to reduce spills and keep jar rims clean before sealing.
- Wipe jar rims with a damp paper towel to ensure a clean surface to form a seal.
- Leave 1/4 to 1/2 inch headspace in the jars to prevent sealing issues or color changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 128tablespoon
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Serving | 2tablespoon | |
| Calories | 47kcal | 2% |
| Carbohydrates | 12g | 4% |
| Potassium | 13mg | 0% |
| Sugar | 12g | 24% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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