Description
Canning Grape Jelly is a preserved fruit spread made from fresh grapes, sugar, pectin, and lemon juice. This traditional method locks in the sweet flavor of summer, giving you jars of jelly perfect for toast, biscuits, or cheese boards.
Ingredients
Scale
- 6 cups Grape Juice (freshly extracted and strained)
- 4 1/2 cups Granulated Sugar
- 1 box (1.75 ounces) Powdered Pectin
- 2 tablespoons Lemon Juice (freshly squeezed)
Instructions
- Wash and sterilize jars and lids by boiling them for 10 minutes; keep warm until ready.
- If starting with fresh grapes, wash and simmer with 1 cup water until softened; crush and strain juice through a jelly bag or cheesecloth.
- Measure 6 cups of strained grape juice into a large pot and add lemon juice.
- Stir in pectin and sugar until well combined.
- Bring to a full rolling boil over high heat, stirring constantly.
- Boil for 1 minute; test setting point using the spoon test or a thermometer (220°F/104°C).
- Remove from heat and skim off foam.
- Ladle hot jelly into hot sterilized jars, leaving 1/4 inch headspace.
- Remove air bubbles with a non-metal utensil and wipe rims clean.
- Place lids and screw bands fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- Remove jars, let cool 12–24 hours, and check seals.
- Label, date, and store sealed jars in a cool, dark place up to 1 year.
Notes
Do not squeeze the grapes while straining, as it may cause cloudy jelly. Always use new lids to ensure proper sealing.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg