Homemade Grape Jelly Recipe (From Juice)

jars of grape jelly in front of bottle of grape juice.

5 from 1 vote

Homemade Grape Jelly Recipe (From Juice)

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.

Prep Time20

Cook Time15

Resting Time1

Total Time1 35

Course: Condiment, Snack, spreads

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: half pints

Calories: 55kcal

Author: Nicole Durham

Cost: Recipe $8.56 / Half-Pint $1.22

Equipment

Ingredients

5 cups unsweetened grape juice ($1.89)
1 box (1.75 ounces) powdered fruit pectin, Sure-Jell yellow box ($3.99)
7 cups granulated sugar ($2.68)

Instructions

Prep jars. Wash and sterilize jars and lids. Keep jars hot until ready to fill, either in a boiling water bath canner or a hot dishwasher cycle.
Cook the jelly base. In a large pot, combine the grape juice and pectin. Stir well and bring to a full rolling boil over high heat, stirring constantly.
Add sugar. Add all the sugar at once and stir until dissolved. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
Fill jars. Remove from heat and skim off foam if needed. Ladle hot jelly into hot jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and tighten rings fingertip-tight.
Process. Place jars in a boiling water bath with at least 1 inch of water covering the jars. Process according to elevation.
0 to 1,000 feet: 5 minutes
1,001 to 6,000 feet: 10 minutes
6,001 to 10,000 feet: 15 minutes
Cool. Turn off heat and let jars rest in the canner for 5 minutes. Remove and cool undisturbed for 12 to 24 hours. Check seals before labeling and storing.

Notes

Foam control. Juice jelly foams easily. Skim for a clearer finished jelly. Foam is safe to eat.
Set time. Jelly may take 24 to 48 hours to fully set.
Boil safety. Stir constantly during the sugar boil to prevent scorching or boil-overs.
Lids. Modern lids do not require boiling. Wash and use at room temperature.
Reprocessing. If jars do not seal within 24 hours, reheat jelly, repack into clean jars with new lids, and reprocess using full water bath time for your elevation.
Storage. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 to 4 weeks. Unsealed jars should be refrigerated and used within 1 week.

Nutrition