Grape Jelly Recipe

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.

When I received a Ball FreshTECH Automatic Jam and Jelly maker, I was excited about all of the great looking recipes included in the recipe book. Then, I realized the recipe that would get Little Buddy involved and would help fill my pantry with jelly we use faster than any other.

Good ol’ delicious, grape jelly.


I had all of the ingredients on hand, grape juice, pectin, sugar and 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 Ball Jam and Jelly maker.


Add a little bit of butter, cover and start the time timer for 25 minutes.


After four minutes, add in the sugar, pop the lid back on and cook for the remaining time undisturbed.

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.


While I prepared the grape jelly using the recipe provided with the Ball FreshTECH jam and jelly maker, I thought I’d share with you the recipe my Grandmother used when I was a girl. She would use fresh grapes and later taught me to use prepared grape juice at times.

Yield: 6 pints

Grape Jelly Recipe

Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Kid-friendly grape jelly recipe that everyone loves.
4.1 from 10 votes
Did you make this recipe?


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


  1. Combine grape juice and pectin in a large stockpot, stirring well over medium heat.
  2. Bring to a hard boil and boil for 1 minute, stirring constantly.
  3. Add sugar and stir well. Bring back to a hard boil for 1 minute, stirring constantly.
  4. 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.

All images and text © Robyn Stone for Add a Pinch



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116 comments on “Grape Jelly Recipe”

  1. I have to go with a favorite Stawberry.

  2. I subscribe via e-mail.

  3. 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.

    • Hi Janel,
      I just pulled out my Ball Blue Book Guide to Preserving and there are a good many low-sugar recipes. The one for strawberry jam (page 76) looks like it could be a good one for you. It calls for 2 quarts strawberries, 1 quart of water and 3 tablespoons of Ball No-Sugar Needed Pectin. If you were to strain your crushed strawberries through cheese cloth to remove any seeds, that might work for you. Their online recipe is just a bit different, but still sounds yummy.

    • 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

  4. Pingback: Peanut Butter and Jelly Cookies Recipe - Cooking | Add a Pinch | Robyn Stone

  5. I would have to say my favorite homemade jelly is choke cherry. I have also decreased the amount of pectin to make it into a syrup.

  6. 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 🙂

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

  8. 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. I use about one third wine in this recipe for a great addition to any cheese tray or elegant dessert.

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

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