Today we’re sharing a recipe for Homemade Grape Jelly. This jelly is super easy to make as you start with no sugar added store-bought juice. You can also start with juice from grapes you steamed into juice but the easy route would be to start with a good quality store-bought juice.
All about Grape Jelly
We’ve been making homemade jelly for several years and it’s so easy and inexpensive. One bottle of juice will give you at least 8 pints or 16 half pints of jelly. The great thing about making your own jelly is you know all the ingredients in the jelly and you can control how much sugar is in the jelly also.
While this jelly yields several pints it’s a great way to stock up your pantry for all the peanut butter and jelly sandwiches you make or just for your toast. It also makes a great addition to a gift of homemade bread.
This grape jelly is an amazing purple red color and has a delicious sweet grape flavor. It’s a subtle flavor makes for jelly that is perfect for so many uses. We’ve even used it alongside BBQ sauce for meatballs in the crockpot. The combination of the BBQ sauce and grape jelly is absolutely astounding.
If you don’t like grape jelly, you can always substitute the grape juice for another type of juice. You can use this recipe to make any type of fruit jelly with the same ratio of juice, sugar, and pectin and make another type of jelly.
Homemade Grape Jelly
The perfect quick and easy homemade jelly you can make with bottled juice.
Ingredients
- 8 cups grape juice no sugar added (64 oz bottle of juice)
- 2 packages fruit pectin
- 9 cups pure cane sugar
Instructions
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Combine grape juice and pectin a saucepan. Stir with a whisk to get rid of any lumps. Bring to a boil.
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Do NOT add the sugar before you bring the pectin to a boil. I've done this way too many times, and it causes the jelly to not gel.
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After the pectin/juice mixture has come to a boil, stir in the sugar. Bring it back up to a full rolling boil that cannot be stirred down and boil for one full minute.
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Remove from the heat. Spoon off any foam that has appeared.
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Pour hot liquid into hot jars, leaving 1/4 inch head space.
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Wipe jars, apply lids and rings.
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Process for 5 minutes in a boiling water bath.
Recipe Notes
For a small batch of jelly:
4 cups of grape juice
1 package fruit pectin
4 1/2 cups of pure cane sugar
(This will yield 4 pints of jelly)
What is the shelf life?
Because this jelly is canned in a water bath canner it is good on your shelf. According to the USDA, the ideal storage time for unopened jams, jellies and preserves is 12-18 months in the pantry. After opening, refrigerate for up to 6 months.
We’d love to hear what you think about this recipe. What is your favorite jam or jelly to make? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
