How to Can Grape Jelly
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My family didn't used to be a big fan of jelly, so I never was in the habit of making it. I was able to get a large quantity of grapes last year for free, however, so I decided to try making homemade grape juice and grape jelly.
Homemade jelly takes a little longer to make than jam. Jam still has chunks of fruit and seeds in it, and with jelly, you strain all that stuff out until you have a clear liquid. Many people prefer jelly to jam (although I am a jam fan myself!).
It isn't really hard to make jelly if you have the right equipment. You are definitely going to want to get a jelly bag to make your life easier.
5 lb. grapes
7 c. sugar
1 box powdered pectin
1/4 tsp. butter (optional)
You can use green or purple grapes to prepare this recipe. Rinse grapes. Place in a large stock pot and add just enough water to cover grapes. Simmer for 10 minutes, until grapes are soft. Mash grapes with a potato masher.
Place grapes in a jelly bag to strain juice. Measure 5 c. juice, adding a little of water if necessary to make exactly 5 cups.
Combine grape juice and powdered pectin in a large stock pot. Stirring constantly, heat until boiling.
Add the butter and return to a boil. Add the sugar. Return to a boil and boil for one minute.
Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jam into hot sterilized jars, leaving 1/4 inch head space, and process in boiling water canner for 5 minutes.
Yield: 4 pints or 8 half-pints
New to boiling water canning and want to watch me prepare this recipe? Check out my step-by-step video based canning courses.
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