Homemade Grape Jelly Recipe

Grape jelly is such a classic treat, but why buy it from the store when you can make it yourself with this Homemade Grape Jelly Recipe? It spreads more easily, tastes fantastic, and is shelf-stable for months when canned.

This easy grape jelly recipe is made with grape juice, sugar, and pectin. It delivers the perfect balance of flavor and sweetness in every bite and tastes incredible in a peanut butter and jelly sandwich or in recipes like our Peanut Butter and Jelly Bread Pudding or Spider Sandwiches.

This Homemade Grape Jelly Recipe uses bottled juice like our Apple Jelly (for Canning), not fresh fruit like Watermelon Jelly, but it's still a great way to use up extra juice. Whether from WIC or store sales, turning surplus juice into tasty, long-lasting jelly helps you get the most out of what you have.

This grape jelly recipe is safe for water bath canning and follows tested preservation methods. For more details on safely canning jams and jellies at home, check out the National Center for Home Food Preservation's guide.

🛒 Ingredients

• Grape Juice: Great Value, Welch's, and Tipton Grove 100% Grape Juice are budget-friendly options perfect for making homemade jelly. They contain no added sugars or artificial preservatives, making them a safe and economical choice. Avoid juices labeled "grape drink," "cocktail," or "blend," as these often include added sweeteners or other juices that can affect the set and flavor.
  • For a more natural, additive-free option, consider brands like Lakewood Organic or R.W. Knudsen. Whether you're going frugal or all-natural, both choices work well, just choose what suits your pantry and preferences.
• Pectin: We're using pectin in this grape jelly recipe to ensure a quick, reliable set every time. While grapes naturally contain some pectin, it's often not enough, especially when using bottled juice. Adding powdered pectin helps the jelly firm up properly without extended cooking.

See the recipe card below for full ingredients and instructions.

📍 Water Bath Canning: Elevation Adjustments

Use this chart to adjust boiling water bath processing times based on your elevation. Don't know your elevation? A quick Google search can help.

Elevation	Processing Time
0-1,000 ft	Use time listed in recipe (5 min)
1,001-6,000 ft	10 minutes
6,001-10,000 ft	15 minutes

🥄 How to Make Homemade Grape Jelly

Step 1: Prepare jars and lids. Wash thoroughly, sterilize jars, and keep them hot. I like to place my empty jars inside my large canning pot and bring them to a boil while I prep everything else. (Image 1).

Tip: If your jars are clean, an alternative is to place them in the dishwasher (without soap) and run a hot water cycle to keep them warm.

Step 2: In a large pot, combine grape juice and pectin. (Image 2). Stir well.

Step 3: Bring to a rolling boil over high heat, stirring constantly.

Step 4: Add sugar all at once. (Image 3). Stir to dissolve.

Step 5: Return to a full, hard boil and boil 1 minute, stirring constantly. (Image 4).

Step 6: Remove from heat, skim foam if needed. (Image 5). Tip: Letting it rest for a minute or two will allow the foam to set and become easier to remove. (Image 6).

Step 7: Ladle hot jelly into hot jars. (Image 7). Leave ¼ inch headspace. (Image 8).

Step 8: Wipe rims clean. (Image 9).

Tip: I've found that a wet paper towel works better than a wet dishrag because it can fit better into the nooks and crannies along the side of the rim.

Step 9: Apply lids and rings (Image 10), tightening them fingertip tight.

You need to be careful with tightening them, too loose and they won't work right, and too tight, and they won't seal. A good rule of thumb is finger-tight. Turn the lids just enough to feel secure, but do not do any additional turning.

Tip: Using your non-dominant hand can help to keep you from overtightening the rings.

Step 10: Process jars in a boiling water bath, covered by at least 1 inch of water. (Image 11).

• 0-1,000 ft = 5 minutes
• 1,001-6000 ft = 10 minutes
• 6001-10000 ft = 15 minutes

Step 11: Turn off heat; let jars sit 5 minutes, then remove (Image 12) to towel-lined counter.

Step 12: Cool undisturbed for 12-24 hours.

Check seals before labeling and storing. *See Reprocessing Tips Below if your lids do not seal within 24 hours.

🫙 Reprocessing

If any jars fail to seal after the first processing, the contents can be safely reprocessed.

• Remove the jelly, return it to a pot, and bring it back to a full boil.
• Use fresh, sterilized jars and always replace the lids with new ones, do not reuse old lids.
• Repack the hot jelly into the clean jars, leaving the same ¼-inch headspace.
• Process again using the full recommended water bath canning time based on your elevation.
• Be sure jars are clean and hot before refilling to avoid breakage.

Reprocessing should be done within 24 hours of the initial canning attempt for best safety and quality.

🥗 Pairing Ideas

Classic PB&J sandwiches

Spread on toast, biscuits, or pancakes

Use in baking: swirl into cheesecakes, bars, or even donuts.

❓ Homemade Grape Jelly Recipe FAQs

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