Grape Jelly Recipes

Home Made Grape Jelly
Canning Supplies

Concord Grapes are most commonly grape for jelly, but others can be used as well. Make your jelly as soon as possible after the grapes are harvested or brought home from the market. Weigh the grapes on the stems and for every pound of grapes thus weighed allow three-quarters of a pound of granulated sugar. Recipes for Grape Jam, Homemade Grape Jelly From Juice, Grape Plum Jelly.

Homemade Grape Jelly From Juice

Ingredients

  • 3 cups bottled grape juice
  • 1 pkg. powdered Fruit Jell Pectin
  • 4 cups sugar

Instruction

  1. Combine grape juice and pectin in a large saucepot. Bring mixture to a rolling boil.
  2. Stir in sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
  3. Remove from heat. Skim foam if necessary. Pour into hot, sterilized jars, leaving 1/4 inch headspace.
  4. Adjust caps. Process 5 minutes in boiling water bath. Makes 5 pints.

Grape Plum Jelly

Ingredients

  • 3 pounds ripe Concord grapes
  • 3-1/2 pounds ripe plums
  • 1 cup water
  • 1/2 teaspoon butter or margarine (optional to reduce foaming)
  • 8-1/2 cups sugar
  • 1 box (1-3/4 ounces) powdered pectin

Instruction

  1. Wash and pit plums, but do not peel them. Thoroughly crush the plums and grapes, one layer at a time, in a large saucepan. Add water and bring to a boil. Cover and simmer for about 10 minutes.
  2. Strain the juice through a jelly bag or double layer of cheesecloth. Measure sugar and set aside. Combine 6-1/2 cups of juice with pectin in a large saucepan. Add butter if desired. Bring to a hard boil over high heat, stirring constantly. Add the sugar and return to a full, rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam and quickly pour into sterilized half-pint jars. Leave 1/4-inch head-space. Adjust lids, and process the jars in boiling water bath using manufacturers instructions for your region.
  3. Yield: About 10 half-pints

Grape Jam

Ingredients

  • 6 cups (4 lb.) fully ripe Concord grapes
  • 1 cup water
  • 1 box fruit pectin (such as Sure-Jell)
  • 1/2 tsp. butter or margarine (optional)
  • 7-1/2 cups granulated sugar, measured into separate bowl

Instruction

  1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  2. Remove skins from grapes. Finely chop or grind skins; set aside. Mix grape pulp and water in saucepan. Bring to boil; cover and simmer 5 minutes. Press through sieve to remove seeds. Combine skins and pulp. Measure exactly 6 cups prepared fruit into 6- or 8-quart sauce pot.
  3. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
  4. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
  5. Makes 10 (1-cup) jars.

See: Sugarless Grape Jelly Recipe