Grape jelly is something we always have on hand in our kitchen. I love the sweet taste on toast and sandwiches and love turning our homegrown grapes into delicious grape jelly we can enjoy all year long. Below you can see exactly how to make grape jelly from your own grapes, store bought grapes or grape juice.
If you are looking for more resources on making grape jelly, check out our jelly and jam bootcamp or get an overview of making jam and jelly.
Contents
Supplies for Making Grape Jelly
Grape jelly is simple to make but you do need some simple equipment. In addition to the normal equipment for making jam, you also need to strain the grape juice to remove the seeds and skins. You can see our favorite supplies for making jelly or use this list:
- Saucepan
- Cheesecloth
- Jars and clean lids
- Ladle
- Spoon
- Funnel
- Labels
Ingredients to Make Grape Jelly
- 4 cups grape juice (from about 3 1/2 pounds grapes)
- 4 cups sugar
- 1 box (1.75 oz) Powdered Pectin (such as Sure-Jell)
You can get your grape juice using a few methods. Below I will describe how to extract grape juice from your own (or store bought grapes). You can use any grapes to make jelly – typically if you like the taste of the grapes, you will also like the jelly they create.
For this recipe, you should use regular pectin (not low or no sugar pectin).
Directions
Juice Grapes or Purchase Grape Juice
- To extract grape juice, put the grapes into a saucepan and add 1/2-3/4 cup water.
- Bring the mixture to a boil while mashing the grapes. Cook until the grapes completely are soft and fall apart, about 10 minutes.
- Remove from heat and strain through a double layer of cheesecloth. Allow the juice to strain for at least 1 hour.
- Refrigerate the juice overnight to allow tartrate crystals to separate out (not all grapes produce crystals)
- Strain the cold juice through the cheesecloth again to remove te crystals. Pour carefully, and leave the tartrate crystal sediment behind at the bottom of the jar.
Making Grape Jelly
- Add 4 cups of grape juice to a large heavy-bottomed saucepan. Add the powdered pectin and stir to dissolve.
- Bring the mixture to a boil over high heat for 1 minute.
- Add the sugar and stir to dissolve. Bring the mixture back to a hard boil and boil 1 minute. Turn off the heat.
- Ladle the grape jelly into prepared jars, store according to one of the methods above.
How to Store Grape Jelly
Proper storage is essential to maintain the freshness and flavor of your homemade grape jelly. Here are some tips for storing it:
- Cool Completely: After making your grape jelly, allow it to cool completely at room temperature. This prevents condensation, which can lead to spoilage.
- Use Sterilized Jars: Ensure that your jars are sterilized before filling them with jelly. You can sterilize jars by boiling them in water for 10 minutes or running them through a hot cycle in the dishwasher.
- Seal Properly: Fill the jars with grape jelly, leaving about 1/4-inch headspace at the top. Wipe the rims clean, then place the sterilized lids on top and screw on the metal rings until they are fingertip-tight.
- Canning Method: If you’ve processed your jelly in a water bath canner, the jars can be stored at room temperature in a cool, dark place for up to a year. Check for a proper seal (the lid should not flex when pressed).
- Refrigeration: If you haven’t canned the jelly, or if you prefer to keep it refrigerated, store the jars in the fridge. Homemade grape jelly will last about 3-4 weeks when stored in the refrigerator.
- Freezing Option: For long-term storage, grape jelly can be frozen. Use freezer-safe containers, leaving space at the top for expansion. Frozen jelly can last up to a year. Just remember to thaw it in the refrigerator before use.
Grape Jelly Recipe
Grape Jelly
Equipment
- Saucepan
- Cheesecloth
- Funnel
- Jars
- Spoon
- Ladel
- Labels
Ingredients
- 4 cups grape juice from about 3 1/2 pounds grapes
- 4 cups sugar
- 1 box 1.75 oz Powdered Pectin (such as Sure-Jell)
Instructions
How to Make Grape Juice
- To extract grape juice, put the grapes into a saucepan and add 1/2-3/4 cup water.
- Bring the mixture to a boil while mashing the grapes. Cook until the grapes completely are soft and fall apart, about 10 minutes.
- Remove from heat and strain through a double layer of cheesecloth. Allow the juice to strain for at least 1 hour.
- Refrigerate the juice overnight to allow tartrate crystals to separate out (not all grapes produce crystals)
- Strain the cold juice through the cheesecloth again to remove te crystals. Pour carefully, and leave the tartrate crystal sediment behind at the bottom of the jar.
How to Make Jelly
- Add 4 cups of grape juice to a large heavy-bottomed saucepan. Add the powdered pectin and stir to dissolve.
- Bring the mixture to a boil over high heat for 1 minute.
- Add the sugar and stir to dissolve. Bring the mixture back to a hard boil and boil 1 minute. Turn off the heat.
- Ladle the grape jelly into prepared jars, store according to one of the methods above.
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