There’s nothing quite like the taste of homemade grape jelly, bursting with fresh, fruity flavor. Whether you’re spreading it on warm toast, using it as a glaze for meats, or stirring it into yogurt, this simple jelly will elevate your kitchen creations.
Ingredients:
- 5 cups of grape juice (from fresh or store-bought grapes)
- 1 box (1.75 oz) of fruit pectin (powdered)
- 7 cups of granulated sugar
- ½ teaspoon of butter (optional, helps reduce foaming)
Instructions:
- Prepare the grape juice:
- If using fresh grapes, rinse them thoroughly. Crush the grapes in a large pot, add 1 cup of water, and bring to a boil. Simmer for about 10 minutes, then strain the mixture through a fine mesh strainer or cheesecloth to extract the juice.
- Sterilize the jars:
- While the juice is cooking, sterilize your canning jars and lids by boiling them in hot water for 10 minutes. Keep them warm until ready to use.
- Make the jelly:
- In a large pot, combine the grape juice and pectin. Stir well and bring to a rolling boil over medium-high heat, stirring constantly.
- Add the sugar all at once and continue to stir. Once it returns to a full boil, let it boil for 1-2 minutes, then remove from heat. Skim off any foam that forms on the surface.
- Jar the jelly:
- Carefully ladle the hot jelly into the sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims clean, then secure the lids and rings.
- Process the jars:
- Process the filled jars in a boiling water bath for 5-10 minutes to ensure a proper seal. Once done, remove the jars and let them cool on a towel or cooling rack.
- Check the seal:
- After 24 hours, check the lids to ensure they are sealed properly. Press down on the center of the lid—if it doesn’t pop back, the jar is sealed.
Enjoy your delicious homemade grape jelly!
