Easy Homemade Grape Jelly Recipe
Easy homemade grape jelly from fresh Concord grapes or juice—Grandmother's nostalgic recipe with rich, tangy-sweet flavor. Perfect for PB&J, canning, low-sugar option!
Servings: 128 tablespoons / 8 half-pint jars
Equipment
Ingredients
- 5 cups grape juice + 1/2 cup water (if using fresh grapes)
- 1 (1.75-ounce) box powdered pectin regular or low-sugar needed
- 7 cups granulated sugar or 4 cups for low-sugar
- 1/2 tablespoon butter optional
Instructions
- If using fresh grapes: Wash, stem, and crush with water. Simmer 10 minutes, strain, and measure 5 cups juice. Chill overnight to remove crystals.
- Combine juice and pectin in a pot. Bring to full boil, stir in sugar, boil 1 minute. Remove from heat and skim off any foam with a slotted metal spoon.
- Ladle into hot jars, leaving ¼-inch headspace.
- For canning: Process in water bath 10 minutes (adjust for altitude). Cool for 24 hours on towel-lined surface and check seals.
Notes
- Low-sugar: Use no-sugar-needed pectin and 4 cups sugar.
- Storage: Refrigerate up to 3 weeks, freeze 6 months, or can for 12-18 months.
- Time is based on using already prepared juice and storing in the refrigerator or freezer.
Nutrition
Serving: 1 tablespoon | Calories: 48kcal | Carbohydrates: 12g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 11mg | Fiber: 0.02g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.03mg