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Grape jelly recipe full#

Add the liquid fruit pectin and bring the jelly to the gelling point.

The next day bring the juice to a boil in a large saucepan.

Pour the fruit over cheesecloth to strain your grape juice overnight.

Let’s get started! What ingredients are in grape jelly? You add sugar and water (and often pectin) to fruit, cook it, then ladle it into jars. The process of making grape jelly is less intimidating than you might think. It’s filled with ideas and recipes! Why this recipe works: If you enjoy homemade preserves as much as I do, you’ll find this canning resource page very helpful. The colors of the jams seem brighter, the fruits fresher, and the tastes are all that much better than what you might buy off the grocery store shelf. If you like this jelly, another favorite to try is this hot pepper jelly recipe. There is something very satisfying about making jams and jellies at home.

Grape jelly is a great way to save the taste of fresh grapes to enjoy later in homemade preserves. This grape jelly recipe is adapted from the directions on the Certo Liquid Fruit Pectin box. Also refrigerate any jar after it’s opened.Making homemade grape jelly is easy if you follow a step by step process. Just store the unsealed jar in the refrigerator. If it springs back, the jar isn’t sealed. To check the seal on the cooled jars, press on the lid. You will hear the lids start to pop almost immediately as they seal. Remove the jars from the canner and place on a towel to cool completely. Cover, bring the canner back to a boil, and process for 5 minutes. If not, add more boiling water to the canner. Make sure the water covers the jars by at least 1 to 2 inches. Wipe the rims with a damp cloth to remove any drips, and then place a warmed flat lid on top. Quickly ladle the hot jelly mixture into the jars, filling to within 1/8-inch from the top. Remove the jars from the warm water and turn up the heat to bring the canner back to a boil. If not, only boil for one additional minute and then turn off the heat. If it has gelled enough, turn off the burner. Use your finger to test how well it gels. Take the plate out of the freezer and drop a small amount of the jelly mixture on top. When the juice comes to a boil, quickly add the sugar and stir to dissolve. On high heat, bring the juice to a boil, stirring constantly. Add the butter to keep the juice from foaming. Measure 5 cups of the grape juice into a large pot and add the box of pectin. In a separate bowl, measure the exact amount of sugar. Place a small plate into the freezer to use to test the jelly later. This will soften the rubber to help the lids seal. Place the flat canning lids in a sauce pan off the heat and pour some of the liquid from the canner over the top to cover. Turn the heat down to a simmer and place the jars inside to warm so the warm jelly mixture won’t cause them to break. Turn the heat to high and bring to a boil.

Grape jelly recipe full#

Use a spoon to scrape aside the accumulated fine pulp on the cloth to help the juice flow through.įill a canner halfway full of water and sit on the stove. Slowly ladle the grape juice onto the cheesecloth so the juice slowly drains through into the bowl. Over another bowl, secure three layers of damp cheesecloth or a piece of muslin over the top with a rubber band or string. Over a large bowl, ladle the grapes and juice through a fine-mesh strainer, a few ladles full at a time, pressing with the back of the spoon to squeeze the juice from the pulp. Add the water and bring the pot to a boil. Place the grapes into a large pot and crush with a potato masher. If you don’t have the grapes, this recipe works with bottled pure grape juice, such as Welch’s.ģ 1/2 pounds Concord grapes, stems removedĨ 8-ounce jars, with lids and screw bandsįirst, prepare the jars: Wash the jars in warm, soapy water or the dishwasher. Adapted from pamphlet found in Sure Jell Premium Fruit Pectin box.