My mom grows concord grapes in her backyard. Growing up we would juice them together each year. She would then make a few dozen batches of delicious grape jelly from her homemade grape juice (post here).
This is my favorite jelly! It is so flavorful, sweet, and delicious! It is easy and quick to make, especially considering the fact that the extras will store for up to a year. I’d highly recommend trying this fantastic recipe.
Instructions
- Begin by sanitizing the lids and jars. Simmer them in boiling water for at least 10 minutes.
- Juice two lemons. Strain the lemon juice to remove pulp and seeds.
- Combine 1/4 Cup lemon juice, 1 Cup water, and 2 Cups grape juice into a 6 or 8 Quart saucepan.
- Measure the exact amount of 5 1/3 Cups sugar. Pour it into a separate bowl.
- Stir 1 pkg. of MCP Premium Fruit Pectin into the juice in the saucepan. Optional: add 1/2 tsp. of butter or margarine to reduce foaming—we didn’t add butter.
- Bring the liquid mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
- Add sugar to liquid mixture in saucepan. Return to a full rolling boil for 2 minutes, stirring constantly. Remove from heat.
- Skim off any foam with a metal spoon.
- Ladle or funnel immediately into prepared jars, filling each to within 1/4 inch of top. Wipe jar rims and threads and cover with two-piece lids.
- Finally, you need to seal the jars by putting them into a waterbath canner. This will seal the lids tight to avoid fermentation.
Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches. Add boiling water if needed.
Place the lid on the hot water canner and turn the stove to high heat.
- Bring the water to a boil with the lid on for 10 minutes. Turn the heat off. Pull the rack up and place it on the sides of the canner to access the bottles. Carefully use a neoprene glove or a canning jar lifter like this to remove the jars:
- Remove jars and place them upright on a towel or cooling rack to cool completely. After jars cool, check seals by pressing centers of lids with finger. If lid springs back the jar is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature for 24 hours. Store unopened jelly in cool, dry, dark place for up to 1 year. Refrigerate opened jellies up to 3 weeks.
When ready to open a jar, carefully (so you are gripping the lid only and not the lip of the glass jar) use a church key to pop the sealed lid off.
Serve on toast, rolls, etc. and Enjoy!
Supply List
Mixing bowls—my favorite found here
juicer– for lemon juice
cooling rack or towel
tongs– for fishing rings and lids out of hot water
church key aka bottle opener – to remove the sealed lids
This is my favorite jelly! It is so flavorful, sweet, and delicious! It is easy and quick to make, especially considering the fact that the extras will store for up to a year. I’d highly recommend trying this fantastic recipe. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
How to Make Grape Jelly out of Grape Juice
Ingredients
Instructions
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Can you use Splenda instead of real sugsr? Also is the grape juce sweetened or unsweetened?
The grape juice is unsweetened. I would not try and use splenda. Stevia would maybe work but we’ve only ever used real sugar. Best of luck!
I used your recipe last year and cut the amount of sugar and ended up with grape syrup, delicious anyways! : ) I will follow up the recipe this year.
I just noticed the list of ingredient in the recipe to print do not include pectin, you might want to fix that.
Thank you for your blog.
Hi Celeste, I already include pectin in the recipe to print. Thank you for the feedback. Let me know how it goes.