Homemade Grape Jelly is easy to make and delicious to have on hand.
Jams, Jellies, & Preserves
Canning & Preserving
grapes, homemade jelly, summer
7-8 8oz Mason Jars
red or purple-skinned grapes
strained to make 4 cups of grape juice
85 ml liquid pectin
In a large stainless steel saucepan, combine grapes and 2 cups of water.
Bring to a boil over medium-high heat, stirring frequently.
Reduce heat to low. Use a potato masher to crush the grapes, and continue cooking for 2-3 minutes.
Line a sieve or strainer with a couple of layers of dampened cheesecloth, set over a deep bowl.
Pour the grape mixture into the cheesecloth-lined strainer and allow it to sit for about 2 hours for the juice to extract.
You should end up with four cups of clear grape juice. If you don't get the required four cups, add a half cup of boiling water to your strainer.
Don't squeeze or press the grapes because this will cloud your jelly.
In a large, deep stainless steel saucepan, combine grape juice and sugar.
Over high heat, stirring constantly, bring to a full rolling boil.
Stir in pectin. Boil hard for one minute. Remove from heat and skim off any foam.
Quickly pour jelly into sterilized jars, wiping the rims with a damp paper towel. Center lids on jars and secure rims to finger tight.
Place jars in a boiling water canner for ten minutes.
Remove jars, allow to cool, and store.
2 hours of the prep time indicated include allowing the juice to strain out of the grapes while you do other things. Processing time is included in the cooking time.
Recipe and Photos by Colleen Milne