Grape Jelly

August 8, 2010

The bounty of summer fruits is so brief, I feel cheated if I don’t take advantage them while they’re here. Beautiful, flavorful grapes for just $0.80/lb. Wow!

The boys loved it, and 2 hours for a years worth of jelly is not much time at all. Overall, it cost a little more than the store brand jelly, but cane sugar costs more than high fructose corn syrup.


I can actually taste the fruit!


Result: 4-stars; if Welch’s is 3-stars. A little more spreadable, and the flavor actually taste like it comes from grapes.


Grape Jelly can only be made in small batches – do not double the recipe. Check the directions that came with your pectin; typically, you need 7 cups of sugar to 5 cups of grape juice and one box of regular pectin. Also, you could use 5 cups of grape juice (without added sugar); if you feel like making jelly in December.

5-pounds black or concord grapes
1-1/4 box pectin, e.g. SureJell
7 cups sugar (just over 3-pounds)

  • Wash the jars and lid rings in Dishwasher.
  • Wash the grapes by placing in large bowl under running plain cold water. Remove any large stems or leaves.
  • Run grapes through food processor in 4 batches; about 30 seconds per batch.
  • Put the crushed grapes in a large pot over medium to high heat, stirring occasionally, until it starts to boil, then reduce to simmer for 10 minutes.
  • Pour grapes through two thickness of damp cheesecloth in a colander. Use a spatula to work grapes and push out juices. Finally, I lifted up the cheesecloth and gave it a nice final squeeze. You’ll need about 5 cups of juice.
  • Mix together the dry pectin with about 1/4 cup of the sugar; this will prevent the pectin from clumping.
  • Stir the pectin mix into the grape juice and put into large over medium to high heat. Bring to a full boil, stirring occasionally; about 8 to 10 minutes.
  • Put the jar lids into a shallow pan of hot, but not quite boiling water for 5 minutes. Do not boil
  • When the grape mix has reached a full boil, add the remaining 6 and 3/4 cups of sugar.
  • Return to boil and boil hard for 1 minute.
  • Fill the jars to within 1/4 -inch of the top, wipe any spilled jelly off the top, seat the lid and tighten the ring around them.
  • Then put them into the boiling water; keep the jars covered with at least 1 inches of water. In general, boil them for 5 minutes, which is what SureJell (the makers of the pectin) recommend.
  • Lift the jars out of the water with your jar lifter tongs and let them cool without touching or bumping them.
  • Once the jars are cool, check the sea by press in the center, gently, with your finger. If it pops up and down, it is not sealed. You could put the jar in the refrigerator right away, you can still use it.

Rating: 4 stars.
Cost: $7.00 (excluding cost of the reusable jars)
How much work? Small.
How big of a mess?  Small/Medium.
Preparation time is 2 hours.


Extracting the juice from the grape pulp.



Yields 9 jars for $7


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