Grape Jelly Recipes

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Quick Grape Jelly image

From The Southern Living Cookbook. A very simple jelly using bottled grape juice. Goes together in no time, so it's perfect for last minute gift ideas or beginning jelly makers. Uses hot water bath canning.

Provided by LonghornMama

Categories     Jellies

Time 30m

Yield 4 half-pints

Number Of Ingredients 3

2 cups bottled unsweetened grape juice
3 1/2 cups sugar
1 (3 ounce) package liquid pectin


  • Combine grape juice and sugar in a large Dutch Oven; bring to a boil, stirring constantly.
  • Stir in pectin; boil 1 minute, stirring constantly.
  • Remove from heat, and skim off foam with a metal spoon.
  • Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes.

Nutrition Facts : Calories 756.8, Fat 0.1, Sodium 3.8, Carbohydrate 194.3, Fiber 0.6, Sugar 193.6, Protein 0.7


Grape jelly image

This slightly tart, vibrant red jelly makes a lovely change from the usual jams

Provided by Emma Lewis

Time 30m

Yield Makes 600ml

Number Of Ingredients 3

1kg red grapes, preferable with seeds (stripped from the stalks)
450g jam sugar (with added pectin)
juice 1 lemon


  • Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
  • Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.

Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar


Grape Jelly image

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5h

Yield Makes 3 to 3 1/2 cups

Number Of Ingredients 5

3 pounds grapes
1 cup water
2 tablespoons fresh lemon juice
Coarse salt


  • Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
  • In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
  • Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.


Grape Jelly image

Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.

Provided by Darlene Summers

Categories     Jellies

Time 32m

Yield 6 pints

Number Of Ingredients 3

5 cups grape juice (about 3 1/2 pounds of ripe grapes)
1 (1 3/4 ounce) box of sure-jel pectin
7 cups sugar


  • First make the grape juice using clean washed grapes.
  • To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
  • Bring to a boil and simmer covered for 10 minutes.
  • Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
  • In a very big pan, put 5 cups of the juice.
  • Add the fruit pectin to the juice.
  • Mix well.
  • On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
  • Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
  • Remove from heat, skim off foam and pour into hot jars.
  • If using paraffin, pour hot paraffin in on top of jelly.
  • Or seal with canning lids.

Nutrition Facts : Calories 1056.6, Fat 0.3, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 272, Fiber 1.1, Sugar 262.8, Protein 0.8


Concord Grape Jelly image

At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.


Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT1h

Yield 64

Number Of Ingredients 4

3 ½ pounds Concord grapes
½ cup water
7 cups white sugar
½ (6 fluid ounce) container liquid pectin


  • Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
  • Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 26.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 25.9 g


Grape Jelly image

My mom had a bumper crop of grapes on her grape vines this year!!! Theres nothing like grape jelly made with fresh picked grapes!!! YUMMO!!! I found this recipe on line ( a few years ago and it makes a good jelly!

Provided by Ann McCue

Categories     Jams & Jellies

Number Of Ingredients 3

5 c fresh grape juice ( about 3 1/2 lbs of ripe grapes)
1 (1 3/4 ounce) box sure-jel pectin ( i did not use sugar free)
7 c sugar


  • 1. First make the grape juice using fresh washed grapes To 3 1/2 pounds of clean grapes add 1 cup water
  • 2. Bring to a boil and simmer covered for 10 minutes. The cooking time is only after it comes to a boil.
  • 3. Strain and squeeze out all the juice with a jelly cloth or cheese cloth.
  • 4. In a large pan, put 5 cups of the juice Add the fruit pectin to the juice Mix well On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly. (I add a tsp of butter at this time to help keep the foam down)
  • 5. Remove from heat, skim off foam and pour into hot jars, add put on hot lids. process in hot water bath for 5 minutes


SURE.JELL® Concord Grape Jelly image

Prepare this SURE.JELL Concord Grape Jelly for a delicious fruit spread you won't forget! Enjoy Concord grapes with this delightfully sweet grape jelly.

Provided by My Food and Family

Categories     Home

Number Of Ingredients 5

1-1/4 qt. (5 cups) prepared juice (buy about 3-1/2 lb. fully ripe Concord or other loose-skinned grapes)
1-1/2 cups water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl


  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush grapes thoroughly, 1 layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 1-1/4 qt. (5 cups) prepared juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g


Grape Jelly image

This is a short and simple grape jelly recipe.

Provided by JELLYKO

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 15m

Yield 48

Number Of Ingredients 3

3 cups grape juice
5 ¼ cups white sugar
1 (2 ounce) package powdered fruit pectin


  • Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
  • Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
  • Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 24.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 24.2 g

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2017-08-29  · Grape Jelly Recipe. Ingredients: 5 lb. grapes; 7 c. sugar; 1 box powdered pectin*; 1/4 tsp. butter (optional) *Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon. Six …
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Preparation. In a large saucepan, crush the grapes with the lemon juice using a potato masher. Bring to a boil and simmer gently for about 30 minutes, uncovered. Line a colander with several layers of cheesecloth and place it over a large bowl. Pour the grapes …
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Our Spiced Grape Jelly has an autumnal feel reflecting the harvesttime—with apple vinegar, cloves, and cinnamon. It tastes especially yummy with wild or Concord grapes. Often grape jelly can taste a little bland, but this recipe takes it up a notch! In the American colonial days, this recipe was sometimes called “Venison Jelly…
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  • Place the crushed fruit in a dampened jelly bag or a colander or sieve lined with wet cheesecloth and strain out the juice. This may take 2 hours or more.
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2021-05-26  · Here the grape jelly recipe starts with fresh grapes and then the juice is extracted from the grapes before you make the jelly. The distinctions are blurry in many recipes and you can often consider jam and jelly to be nearly the same. Not for grapes– jelly and jam are indeed different. The texture of the finished jelly is smooth and jiggly whereas grape …
Estimated Reading Time 8 mins
  • 1. Take 3 lbs of grapes, remove the stems and crush the fruit. I used a potato masher for the crushing step.
  • 2. Place the mixture in a deep saucepan (you’ll want the sides to be relatively high so the liquid doesn’t bubble over later in the process) and add 1/2 cup of water.
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2015-10-19  · ★★★★★ If you have made this Grape Jelly recipe, I would love to hear about it in the comments below and be sure to rate the recipe! Homemade Concord Grape Jelly. Nothing says fall like making homemade concord grape jelly…
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Making grape jelly is easier than you can think. This recipe is for the old-fashioned grape jelly which needs only two ingredients. We think that wild grapes or underripe Concord grapes make the best jelly but any regular red grapes will do. Do avoid seedless white/green grapes which have little flavor and make a bland jelly…
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  • Wash and stem the grapes. Put into a kettle or large stainless-steel pot, mash down and cook slowly for about 10 minutes, until the juice flows freely. Water – ¼ or ½ cup for every 4 cups of grapes – may be added a little at a time to prevent scorching or sticking.
  • Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover pot loosely and boil gently. Stir and continue crushing grapes until softened, about 5 to 10 minutes.
  • Strain grapes through a dampened jelly bag or fine-meshed strainer or dampened cheesecloth in a sieve collecting the juice in a bowl. Leave the strained juice overnight in the refrigerator to allow the white crystals that sometimes form to settle. In the morning, pour off the juice carefully, discarding the sediment, if any, at the bottom.
  • Measure out 4 cups (leave the rest for another batch) and heat to a boil in a stainless-steel saucepan. For 4 cups of juice, you’ll need to add 3 cups of sugar and bring the mixture back to a full rolling boil. Boil quickly, stirring, until the candy thermometer reads 8 degrees above the boiling point of water (about 220°F) or until the jelly sheets off a spoon.
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2015-10-28  · Grape Jelly is easy to do. It just takes a little time, like everything that's worthwhile. For some homemade jam recipes, check out Rhubarb Jam, which I made earlier this spring, or, to spice it up a little, Plum Jam with Cinnamon and Cardamom.If you are new to jam & jelly making, check out this article: 8 Tricks to Making the Perfect Jar of Jam or Jelly.
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2021-02-16  · The total amount of sugar varies considerably in different grape jelly recipes, but you’ll need at least 4 cups. Standard boxed fruit pectin (like Sure-Jell) requires a 1:1 ratio of juice to sugar by volume to set properly. Some recipes use as much as 6 to 8 cups of sugar, and that’s quite sweet even by modern standards. Grape …
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Category Canning
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  • Bring the mixture to a boil while mashing the grapes to encourage them to release their juice. Continue to cook until the grapes completely fall apart, about 10 minutes.
  • Remove from heat and strain through a jelly bag or double layer or cheesecloth. Allow the juice to strain for at least 2 hours.
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2020-06-27  · Use a potato masher to crush the grapes, then heat the grapes over medium heat until the juice begins to simmer. Simmer for 10 to 15 minutes, stirring and mashing the grapes every 5 …
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Category Snack
  • Prepare calcium water. Put 1/2 tsp calcium powder (the small package in the Pomona box) and 1/2 cup water in a small jar with a lid. Shake well before using.
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Estimated Reading Time 8 mins
  • Remove the pulp from the grapes by squeezing one end of the grape (opposite from the stem side). This will pop the pulp right out (see picture in post).
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2019-09-09  · 3 cups grape juice (either in a bottle or prepared from concentrate) 1 package powdered pectin. 4 cups sugar. glass jars that will hold 1.5 quarts of jelly. (they don’t need to be canning jars…glass jars that used to hold fruit or applesauce, or jelly will work fine) Combine grape …
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  • Combine grape juice and pectin in a saucepan (I stir it with a whisk to get rid of the lumps) and bring to a boil.
  • Do NOT add the sugar before you bring the pectin to a boil. I've done this waaaay too many times, and it causes the jelly to not gel.
  • After the pectin/juice mixture has come to a boil, stir in the sugar. Bring it back up to a full rolling boil that cannot be stirred down, and boil for a full minute.
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Published 2017-09-25
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Fill with Concord Grape Jelly. Bake in centre of a 350F oven, 7 to 9 min. Season a 450-g pork tenderloin with 1/4 tsp salt and pepper. Oil grill, then barbecue pork, with lid closed, 25 to 30 min ...
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2021-09-15  · Mix Sure-Jell, grape juice and water. Stir constantly ... heat and skim off top. Pour into jelly glasses. Pour melted paraffin on top at once. Ingredients: 4 (juice .. sugar ...) 5. WILD GRAPE JELLY. Add the strained lemon juice to the grape juice; heat to boiling. Add ... reduce amount of foam).
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Grape Jelly recipe Posted by Fiona Nevile in Jam Jelly and Preserves | 36 comments. A small bunch of our grapes. When I first came here I planted a spindly grape vine on a trellis at the back of the pond garden. This was part of a master plan to disguise a neighbour’s rusty corrugated iron fence. I was purely interested in the look of the vine. Large leaves through the summer and decorative ...
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2021-05-26 · This grape jelly recipe is adapted from the directions on the Certo Liquid Fruit Pectin box. It’s a two-day process so plan ahead. Grape jelly is a great way … Estimated Reading Time 8 mins. 1. Take 3 lbs of grapes, remove the stems and crush the fruit. I used a potato masher for the crushing step. 2. Place the mixture in a deep saucepan (you’ll want the sides to be ...
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2021-09-07  · An easy to make grape jelly recipe using half of the sugar of standard grape jelly recipes. Servings 12 half-pint jars. Ingredients. 5 lbs of grapes or 5 cups of all-natural, no sugar added grape juice; 4 cups sugar; 1 box no-sugar needed pectin plus ¼ of another box; Instructions. Wash the grapes. If making jelly from grape juice, skip to step 6 . In a large bowl, add enough grapes to fill ...
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2011-10-10  · Once you get it to the thickness you would like, you need to strain it into a bowl to remove the seeds and any of the skins that are left. Take a spatula and push as much through the strainer as you can. Place into jars and store in the refrigerator for up to 3 weeks. The 2 pounds of grapes made about 2.5 pints of jelly.
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