Grape Jelly Recipe

106 Comments

5 from 9 votes
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One thing that is constantly in my refrigerator and pantry are the makings of a peanut butter and grape jelly sandwich.

When nothing else in the world sounds good, I can depend on a good ol’ PB&J to hit the spot and make the world seem right again. Maybe that comes from years of them being the only sandwich I wanted in my lunch box – from pre-K all the way through ninth grade. (As a 10th-grader, I discovered the pizza and salad bar.)

There were days that Mama would have made something different just to try and get me out of what I’m sure she thought was my PB&J sandwich rut, but those were miserable days.

Opening up a lunch box expecting my standard sandwich only to find a thermos of soup or a ham and cheese sandwich instead was a total letdown.

Those are the days I contemplated ditching my lunch box and going to the lunchroom ladies and asking for an emergency lunch where one of the options was always a school-made peanut butter and jelly sandwich.

Although they weren’t as good as my homemade with Jif peanut butter and grape jelly, they were much closer to my standards than a thermos full of chicken and rice soup. At age 12, I’d take anything over chicken and rice soup.

Well, flash forward nearly 30 years and I’m faced with the same dilemma my Mama faced. I have a little boy who would prefer a peanut butter and jelly sandwich to just about any other meal in the world. Seriously. If given an option, it’s his first choice more times than not.

So, my pantry stays stocked to feed his PB&J habit as well as my own.

Good ol’ delicious, grape jelly.

Homemade Grape Jelly Ingredients

I had all of the ingredients on hand:

  • grape juice
  • pectin
  • sugar
  • butter

and in about 30 minutes from start to finish, Little Buddy and I were tightening the tops on our jars of grape jelly he’d help make.

The recipe is simple.


Mix together grape juice and pectin and pour into the pot. Bring to a hard boil and boil for 1 minute, stirring constantly.

Add in the sugar, bring back to a hard boil and boil for 1 more minute, stirring constantly.

Remove from the heat, skim away any foam and add to your jelly jars. Seal with appropriate lids and store in the refrigerator or freezer.

The next day, when I asked him what he wanted for lunch, he cocked his head to the side and gave me his half-grin and said, “Mama, today, let’s both have peanut butter and jelly sandwiches with the jelly I made.”

And you know what? They tasted better than any PB&J sandwich I remember eating in a long, long time.

Here’s my Grandmother’s Grape Jelly Recipe. I hope you love it as much as we do!

Grape Jelly Recipe

5 from 9 votes
Kid-friendly grape jelly recipe that everyone loves.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 307 tablespoons

Ingredients 

  • 5 cups grape juice
  • 1 (1 3/4) ounce box pectin
  • 7 cups granulated sugar

Instructions 

  • Combine grape juice and pectin in a large stockpot, stirring well over medium heat.
  • Bring to a hard boil and boil for 1 minute, stirring constantly.
  • Add sugar and stir well. Bring back to a hard boil for 1 minute, stirring constantly.
  • Remove from heat and skim off any foam. Ladle into prepared jelly jars and seal with canning lids or store in the refrigerator or freezer.

Notes

Makes 8 pints.

Nutrition

Serving: 1 tablespoon | Calories: 20kcal | Carbohydrates: 5g | Protein: 0.02g | Fat: 0.02g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 0.3mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 5g | Vitamin A: 0.3IU | Vitamin C: 0.004mg | Calcium: 0.5mg | Iron: 0.01mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




106 Comments

  1. Gene says:

    5 stars
    My all-time dav would have to be neither a jam nor a Jelly – but Apple Butter! Especially my grandma’s , using Apple’s from her trees. Yum!
    My youngest son, however, loves, loves, loves grape jelly.πŸ˜‡

  2. brinacyl says:

    hello is it possible to omit or reduce sugar? thank you

    1. Robyn Stone says:

      I’ve not made it without sugar. Thanks!

  3. Patti Phillips says:

    5 stars
    This recipe has a firm but spreadable texture. I used my own homegrown grape for this recipe .My
    wine grapes make this jelly very special with a wonderful color and flavor.

    1. Robyn Stone says:

      That sounds delicious, Patti!

  4. Shelley Davila says:

    5 stars
    I love grape jelly and I cannot wait to try your grandma’s recipe! Thank you!

  5. Melissa says:

    Am so excited to try the grape jelly recipe. Have been looking for an easy alternative to store bought. Do not own the jam and jelly maker so I am using your grandma’s πŸ™‚

  6. Janel says:

    My. husband is one for seedless strawberry … any suggestions? We also have a few diabetics in the family, do you think that a sugar substitute can be used in this recipe? Thanks for your help.

    1. Melissa says:

      I use fresh strawberries and they are super juicy when crushing them so I do it in a colander and then strain the juices with a fine strainer to get out all sediment. I make a strawberry syrup for pancakes and desserts out of it but you could use it like juice to make jelly. It would require a LOT of strawberries

  7. Barb K says:

    5 stars
    I subscribe via e-mail.
    Me4Wrest@gmail.com

  8. Barb K says:

    I have to go with a favorite Stawberry.

  9. Sandy Heavner says:

    5 stars
    Damson Plum jelly. As a child, I used to stay with my grandma all day long as she made Damson jelly. Her and grandpoa lived right next door to my family. She had a Damson tree, the fruit purple with a dusky shade, too tart to enjoy raw, but ooohhh, when Grandma cooked them up, it was so very good. She stood over the stove stirring and stirring, the kitchen full of the jelly brewing, grandma’s hands purple from the fruit. My reward for “being her helper”? After all the jelly was dipped from the huge heavy pot and it had cooled slightly, she gave it to me. I sat on the kitchen floor with the pot between my bare legs (we only wore dresses in the 60s when growing up) and I spooned that sweet and tart gummy substance into my mouth. As it cooled in the pot, it was like fruity gummy bears to my taste buds. I’ve not tasted Damson jelly like that since I was a child. I miss it and I miss Grandma. Such sweet memories.

    1. Sandy Heavner says:

      5 stars
      I forgot to put 5 stars πŸ™‚

  10. Jennie Pagano says:

    5 stars
    My all time favorite jam is guava!

    I followed you in pinterest and joined your email list, great site!