Are you looking for a delicious homemade grape jelly canning recipe? Look no further! Making your own grape jelly is a fun and easy way to enjoy the flavors of summer all year round.
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With just a few simple ingredients, you can create a sweet and tangy spread that’s perfect for toast, biscuits, or even as a glaze for meats.
One of the great things about making your own grape jelly is that you can customize the recipe to your liking. You can use different types of grapes, add spices like cinnamon or cloves, or even experiment with adding other fruits like strawberries or raspberries.
Plus, by canning your grape jelly, you can preserve it for months to come, ensuring that you always have a tasty treat on hand.
So grab your canning jars and get ready to make some delicious grape jelly! With this easy recipe, you’ll be enjoying the taste of fresh, homemade jelly in no time.
Essential Ingredients
When it comes to making grape jelly, there are a few essential ingredients that you will need to have on hand. These ingredients include grapes, sweeteners, and pectin. In this section, we will discuss each of these ingredients and their role in the canning process.
Grapes
The first and most obvious ingredient in grape jelly is grapes. You will need to have a good supply of fresh, ripe grapes in order to make a quality jelly. When selecting grapes for canning, look for fruit that is plump, juicy, and free from blemishes or signs of decay.
Sweeteners
Grape jelly requires a sweetener in order to balance out the tartness of the grapes. The most common sweeteners used in canning grape jelly are sugar and honey. When selecting a sweetener, it is important to choose one that is high quality and free from impurities.
The amount of sweetener you will need will depend on the recipe you are using and your personal taste preferences. Be sure to follow the recipe closely and adjust the amount of sweetener as needed.
Pectin and Its Role
Pectin is a natural substance found in many fruits, including grapes. It is what gives jelly its thick, spreadable texture. When making grape jelly, you will need to add pectin to the mixture in order to achieve the desired consistency.
Related Article: Canning Blackberry Jelly: A Beginner’s Guide
There are two types of pectin available: liquid and powdered. Liquid pectin is added directly to the jelly mixture, while powdered pectin needs to be dissolved in water before being added. Be sure to follow the recipe closely and use the type of pectin specified.
Equipment and Setup
Canning Essentials
Before you start making grape jelly, it’s important to have the right equipment. Here are some of the essential items you’ll need for canning grape jelly:
- Canning jars: Make sure to use jars specifically designed for canning. Mason jars are a popular choice and come in different sizes. Choose jars that are free of chips and cracks.
- Cheesecloth or jelly bag: This will be used to strain the grape juice, removing any seeds or pulp.
- Boiling water canner or stockpot: This will be used to process the jars of grape jelly and ensure they are properly sealed.
Preparing Your Work Area
Before you start canning, it’s important to have a clean and organized work area. Here are some tips to help you get ready:
- Clear your work area: Make sure you have enough space to work and that your counters are free of clutter.
- Wash your hands: Wash your hands thoroughly with soap and water before you start.
- Sterilize your jars: Wash your jars in hot, soapy water and rinse them well. Then sterilize them by boiling them in a water bath canner for 10 minutes.
- Prepare your ingredients: Wash your grapes and remove any stems. Crush them with a potato masher or food processor.
- Set up your equipment: Have all of your equipment ready and within reach. This includes your canning jars, lids, and rings, as well as your strainer, cheesecloth or jelly bag, and water bath canner or stockpot.
Step by Step Canning Video
New to jelly making? Watch me can grape jelly in this step by step video.
Grape Jelly Recipe
Ingredients:
- 5 lb. grapes
- 7 c. sugar
- 1 box powdered pectin*
- 1/4 tsp. butter (optional)
Yield: 4 pints or 8 half-pints
*Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon. Six tablespoons of this pectin is the equivalent to one box of Suregel pectin. This is the ONLY way to buy pectin inexpensively if you are going to buy a lot of it (like I do!).
Hoosier Hill Fruit Pectin, 2 lb bag
You can use green or purple grapes to prepare this recipe. Rinse grapes. Place grapes in a large stock pot and add just enough water to cover them. Simmer for 10 minutes, until grapes are soft. Mash grapes with a potato masher.
Place grapes in a jelly bag to strain juice. Measure 5 c. juice, adding a little of water if necessary to make exactly 5 cups.
Related Article: Growing Grapes in Pots: Tips and Tricks for Successful Container Gardening
Combine grape juice and pectin in a large sauce pan. Stirring constantly, heat until boiling. Add the butter and return to a boil. Add the sugar. Return to a boil and boil for one minute.
Canning Process
When it comes to canning grape jelly, the process can seem intimidating at first. However, with the right instructions, it can be a straightforward and rewarding experience. Here are the steps to follow for a successful canning process.
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Filling Jars with Jelly
Prepare your canning jars by washing them in hot, soapy water and sterilizing them in boiling water for 10 minutes. You can also sterilize your jars by running them through a quick rinse in your dishwasher. While your jars are sterilizing, prepare your grape jelly according to your recipe.
Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jam into hot sterilized jars, leaving 1/4 inch head space.
You can easily measure the head space with this inexpensive canning funnel. Wipe the rims of the jars with a clean, damp cloth to remove any residue, and then place the lids and bands on top.
Place jars in boiling water canner and make sure the jars are covered with at least 1 inch of water. Bring water to a boil. Process jars in boiling water canner for 5 minutes.
Related Article: Canning Strawberry Jelly
Sealing and Cooling
After processing, carefully remove your jars from the water bath and place them on a towel to cool. You should hear a satisfying “pop” sound as the lids seal. Once the jars are cool, check the seals by pressing down on the center of the lid. If it doesn’t pop back up, the seal is good.
Checking Jar Seals
Before storing your jars, it is important to check the seals to make sure they are tight and secure. To do this, press down on the center of the lid. If the lid has a concave shape and does not move when pressed, then the seal is good.
If the lid moves up and down, or if you hear a popping sound when you press down on it, then the seal is not good and the jelly should be refrigerated and consumed within a few weeks.
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Norpro Jelly Strainer Stand with Bag
Granite Ware Covered Preserving Canner with Rack, 12-QuartPrepworks by Progressive Canning Funnel for Regular and Wide Mouth Jars
Labeling and Storage
To keep your homemade grape jelly organized, it is a good idea to label each jar with the date it was canned. This will help you keep track of how long the jelly has been stored and when it should be used by. You can also add a label with the type of jelly and any other relevant information.
Related Article: Apricot Jelly Canning Recipe
When storing your jars, it is important to keep them in a cool, dry place away from direct sunlight. Avoid storing them in areas with high humidity or temperature fluctuations, such as near a stove or refrigerator. It is also a good idea to store the jars upright to prevent the jelly from settling at the bottom.
Serving and Usage Ideas
Pairing with Foods
Grape jelly is a versatile condiment that can be paired with a variety of foods. It has a sweet and tangy taste that complements savory dishes such as meatloaf, roasted chicken, and grilled pork chops. You can also use it as a glaze for ham or as a sauce for meatballs.
For breakfast, you can spread grape jelly on toast, pancakes, biscuits, or bread. It also goes well with peanut butter sandwiches, making a classic combination that kids love. You can also use it as a topping for waffles or as a filling for crepes.
Creative Recipe Inclusions
Grape jelly can be used in a variety of creative ways in your cooking. You can mix it with cream cheese to make a delicious fruit dip or spread. It can also be used as a filling for thumbprint cookies or as a topping for cheesecake.
If you’re feeling adventurous, you can use grape jelly as a glaze for grilled vegetables or as a marinade for tofu. It can also be used as a sweetener for homemade salad dressings.
Grape jelly is also a great gift idea for friends and family. You can make a batch of homemade jelly and package it in a cute jar with a ribbon and tag. It’s a thoughtful and delicious gift that anyone would appreciate.
Ball Complete Book of Home Preserving
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Additional Tips and Tricks
Troubleshooting Common Issues
Canning grape jelly can be a rewarding experience, but sometimes things don’t go as planned. Here are some common issues you may encounter and how to troubleshoot them:
- Foam: If you notice foam forming on top of your jelly, don’t worry, it’s normal. Simply skim it off with a spoon and discard it.
- Air Bubbles: If you notice air bubbles in your jars, try tapping them gently on a hard surface to release any trapped air.
- Color: If your jelly turns out a different color than you expected, it could be due to the type of grapes you used or the length of cooking time. Experiment with different grape varieties and cooking times to achieve your desired color.
- Texture: If your jelly turns out too runny or too firm, it could be due to using too little or too much pectin. Follow the recipe carefully and measure your ingredients precisely to achieve the desired texture.
Variations of Grape Jelly Recipes
If you’re looking to switch up your grape jelly recipe, there are a few variations you can try. Here are some ideas to get you started:
Alternative Fruit Additions
If you want to add a different flavor to your grape jelly, try mixing in some other fruits. Strawberries and cherries are both great options that complement the flavor of grapes. Simply puree the fruit and add it to your grape jelly mixture before canning.
Related Article: What to Do With Homegrown Grapes
Sugar-Free and Low-Sugar Options
If you’re looking for a healthier option, you can try making grape jelly with less sugar or no sugar at all. Pomona’s Universal Pectin is a great option for making low-sugar or sugar-free jelly. You can also use fruit pectin or powdered pectin to reduce the amount of sugar needed.
Another option is to use cane sugar instead of white sugar. Cane sugar has a slightly different flavor and is less processed than white sugar. You can also use a combination of cane sugar and honey for a natural sweetener.
Frequently Asked Questions
What’s the best way to prepare grapes for canning to make jelly?
To prepare grapes for jelly, you need to wash them thoroughly, remove the stems, and crush them. You can use a potato masher, a food processor, or a blender to crush the grapes. Make sure to remove any seeds or large pieces of skin that may remain.
How can I make grape jelly without using pectin?
You can make grape jelly without using pectin by boiling the grape juice with sugar until it reaches the desired thickness. To test if the jelly is ready, put a small amount on a cold plate and see if it sets. If it does, it’s ready to be canned.
Related Article: Canning Plum Jelly
What is the process for water bathing grape jelly during canning?
To water bath grape jelly during canning, you need to fill a large pot with water and bring it to a boil. Place the jars of grape jelly in the pot, making sure they are covered with at least 1-2 inches of water. Boil for 10-15 minutes, then remove the jars and let them cool.
What are some tips to prevent crystals from forming in my grape jelly?
To prevent crystals from forming in your grape jelly, make sure to use the correct amount of sugar and acid, and cook the jelly for the right amount of time. Also, avoid stirring the jelly too much after it has boiled, as this can cause crystals to form.
How do I thin grape jelly that’s come out too thick?
To thin grape jelly that’s come out too thick, you can add a little bit of water or fruit juice and reheat it until it reaches the desired consistency. Make sure to stir the jelly constantly to avoid burning it.
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You just say grapes. What kind of grapes can I use?
Won first prize in Jelly and best in preserves at the local show on my first attempt at this recipe. It tastes amazing.
What makes my jelly crystelize?
Some recipes for green grape jelly tells you to put in the refrigerator over night so juice doesn’t create crystals when cooking. Is that necessary and they recommend adding lemon juice??
Does grape juice have natural pectin? Is it absolutely necessary to add liquid or powered pectin?
Hi! Some fruits do have natural pectin, but I don’t think you can make jelly without pectin. Some fruit you can cook to make jam and it will thicken naturally. Since jelly isn’t prepared that way, I don’t think that would work for this recipe.
Just finished making grape jelly 4 pints and 8 1/2 pints all made your recipe is fantastic. I have 3 more batches to make. I give the recipe a 5 Star thanks for posting the recipe.
How many jars and size jars does this make?
Hi! This recipe makes 4 pints or 8 half pints of grape jelly.
So can you use liquid pectin instead of the powder kind
Hi, yes you can use liquid pectin to make grape jelly, but not with this recipe. There should be a recipe for making grape jelly in the liquid pectin box. The sugar amount and cooking times will be different.
One of my jars did not seal how long is it good for?
Hi! Just place it in the refrigerator like you normally would when getting a jar out to eat. It will last months in the refrigerator, but it does need to be put in the refrigerator right away.
Thank you SO much for answering all of those questions! I, too, had questions about amount of pectin, draining water and the amount of sugar…so thanks again…attempting now. 😉
Do I mash the grapes in the water they were simmered in or do I pour that water out before mashing them. Also is this the same way with juice?
A
Hi! No, you don’t want to pour out the water they are simmered in. I dump it all in the jelly strainer bag. There is rarely enough juice in the grapes themselves…it is okay to have some water mixed in. Same with juice. After I extract the juice from the grapes I actually add quite a bit of water to the juice since it is so concentrated. But you don’t have to add the extra water, you could always add the water after canning if you want to dilute the juice. Here is my recipe for canning grape juice.
I found the jelly too sweet. If I cut the amount of sugar will it affect the consistency?
Hi Nancy, the sugar helps the pectin set, so if you reduce the sugar the jelly will not set properly. There is a low sugar pectin you can buy though, that is made for making jams and jellies with less sugar.
Wondering if you can use the steamer when I make grape juice I use the steamer and then I bought all the the juice I’m wondering if you can do the same thing with the grapes rather than the cheesecloth method
Hi! Yes it would be fine to use a steamer to extract the juice from the grapes 🙂
What size package of pectin?
Hi! I think the box weight is 2 oz. If you are using bulk pectin it is 6 tablespoons.
I don’t have a jelly bag or cheese cloth. What can I use instead
Hi Carolyn! I know that instead of a jelly bag or cheesecloth people have used linen dish towels that the juice will pass through easily. It might stain the towel though so don’t use one of your favorite ones 🙂
My jelly is still unset. I’m new to canning. How can I fix unsettled jelly? Thanks
Anita
Sorry to hear that! I forgot to add a link to my post on what to do if your jelly doesn’t set. Here is the link to that post. Good luck!
How long do you wait to see if jelly will Set?
Hello
It might be a good idea to add a note to drain the grapes before you mash them as I now have about 15 cups of juice, having not drained them first.