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My family didn’t used to be a big fan of jelly, so I never was in the habit of making it. I was able to get a large quantity of grapes last year for free, however, so I decided to try making homemade grape juice and grape jelly.
Homemade jelly takes a little longer to make than jam. Jam still has chunks of fruit and seeds in it, and with jelly, you strain all that stuff out until you have a clear liquid. Many people prefer jelly to jam (although I am a jam fan myself!).
It isn’t really hard to make jelly if you have the right equipment. You are definitely going to want to get a jelly bag to make your life easier.
- 5 lb. grapes
- 7 c. sugar
- 1 box powdered pectin
- 1/4 tsp. butter (optional)
You can use green or purple grapes to prepare this recipe. Rinse grapes. Place in a large stock pot and add just enough water to cover grapes. Simmer for 10 minutes, until grapes are soft. Mash grapes with a potato masher.
Watch me can grape jelly in this step by step video:
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.
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.
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 damp kitchen towel or paper towel. Place sterilized lids and rings on the jars finger tight.
Remove the jars from the canner and place on a towel on the kitchen counter to cool.
Yield: 4 pints or 8 half-pints
Click here to download the canning supply list for this recipe.
If you live about 1,000 feet in elevation, download this altitude adjustment chart to find out how long you need to process the jars to can this recipe.
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