Description
This classic grape jelly is made for canning with a safe water bath method. Perfect for toast, gifting, and stocking your pantry year-round.
Ingredients
Scale
- 4 cups grape juice (fresh or bottled)
- 7 cups granulated sugar
- 1 packet (1.75 oz) fruit pectin
- 1 tbsp lemon juice (optional for tartness)
Instructions
- Sterilize jars and lids in boiling water.
- In a large pot, combine juice and pectin. Bring to a boil.
- Add sugar all at once, stir well. Return to a full rolling boil.
- Boil 1 minute, stirring constantly.
- Skim foam if needed. Ladle hot jelly into hot jars.
- Wipe rims, add lids, and screw on bands.
- Process jars in boiling water bath for 10 minutes.
- Remove jars, cool for 12–24 hours, and check seals.
Notes
For low-sugar versions, use low-sugar pectin.
Adjust processing time if you’re above 1,000 ft elevation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg