Grape Jelly from Homemade or Store-Bought Juice
Old-fashioned, water-bath-canned grape jelly you can make with your own strained juice or good store-bought juice.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6 to 8 half-pint jars
- Category: Preserves
- Method: Canning
- Cuisine: American
Ingredients
- 4 cups grape juice
- 5 cups granulated sugar
- ¼ cup bottled lemon juice (do not substitute fresh)
- 1 box powdered pectin (Sure-Jell or Ball regular pectin)
Instructions
- Wash the jars, lids, and rings. Keep the jars hot in the canner and bring the canner water to a simmer.
- Pour 4 cups of grape juice into a large pot. Add the bottled lemon juice and the pectin, and stir to dissolve.
- Bring to a full rolling boil over high heat, stirring constantly. A rolling boil does not stop bubbling when stirred.
- Add all 5 cups of sugar at once and stir well. Return to a rolling boil and boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into hot jars, leaving ¼ inch headspace. Wipe the rims clean and apply lids and rings fingertip tight.
- Lower the jars into boiling water, covered by at least 1 inch of water. Return to a full boil and process for 10 minutes, adjusting for altitude if needed.
- Remove the jars to a towel and leave them undisturbed for 12 to 24 hours, then check the seals before storing.
Notes
Jelly keeps setting as it cools, so do not judge it while it is hot.
Always use bottled lemon juice for consistent acidity. Do not double or combine batches. Label your jars with the date.
Sealed jars keep up to a year in a cool, dark place. Once opened, refrigerate and use within 3 to 4 weeks.