‘Tis the season for canning and filling our cupboards with delicious preserves like grapes.
Grapes are one of the most versatile fruits we enjoy in the late summer. You can eat them fresh, juice them, freeze them whole, or preserve them in jelly or jam.
Today we are going to preserve them in jelly form. This recipe is not complicated, but I will be posting lots of pictures to ensure your success. So let’s gather our grapes!
Grape Jelly Recipe
This recipe is for a single batch. However, the pictures shown were for a triple batch.
- one large pot
- clean pint-sized jars
- a small pot of water to heat your lids in
- lids and rings
- magnet (optional)
- canning tongs
- dampened washcloth
- large bowl to hold your measured sugar
- 4 cups of Concord grape juice (about 3/12 pounds.) I mixed Concord grapes with a different kind.
- 3 cups of sugar
- One box of fruit pectin
- 3/4 cup of water
- Wash your grapes. I place them in a bucket, add a capful of natural homemade soap, and fill the bucket to the top with water. The water will bring any bugs to the surface. Agitate with your hand’s drain and rinse. If need be, you can leave your grapes overnight in water.
- Take your grapes off the stem once washed and place them in your large bowl.
- Clean your pint or quart jars and then start warming them in hot water.
- Turn your oven to the lowest setting.
- Be sure to prep your area with your rings, tongs, and magnet. This area is where you will set your jars after filling.
- Turn your burner to medium-high and add 1/4 to 1/2 cup water for each quart prepared fruit. Cover and simmer until your grapes are soft.
- Once they are ready, you can press and strain them through a damp jelly bag, several cheesecloth layers, or a strainer.
- Discard the seeds and skin. I give them to my chickens.
- At this point, the juice can be canned, which we are going to do, used fresh, or frozen for later use.
- Pour your strained juice back into your large pot and add your measured sugar, stirring until dissolved.
- Bring to a boil stirring constantly. Reduce heat cover and simmer 10 minutes.
- Bring to a boil the small pot of water for your lids, then turn off the burner. Place all of your lids in and leave.
- While your grape juice is simmering, you need to prepare your fruit pectin. To start, pour the contents of one box/bag into a 3/4 cup of cold water in your small saucepan.
- Then bring it to a boil on medium heat, stirring constantly. Boil for 2 minutes and then remove from heat.
- Now dump the fruit pectin into your grape mixture and continuously stir until you have brought the contents to a full rolling boil. Stir for 1 minute and remove from heat.
- Skim foam if necessary.
- Ladle hot grape jelly into hot jars until a 1/4-inch headspace remains. (Be sure to replace the hot jar with a cool one in the heated water.)
- Once a jar is filled, use your canning tongs and place it on your prepared area. Now, wipe the rim off with your clean damp washcloth, grab a lid with your magnet, and seal it by placing and screwing on your ring until snug.
- Place your now filled jar of grape jelly into your warm oven. It’s imperative to keep your jars warm until all of them are filled and sealed.
- Once all of your jars have delicious grape jelly in them, remove the jars from the oven and place them in your dishwasher. Turn your cycle to regular wash heated dry. You can also use the added heat option if your dishwasher has it.
- When your dishwasher beeps, remove your jars, place them on the countertop, and cover with a towel for 24-48 hours. You will hear the lids pop when they have sealed. Another way to check is by pushing slightly down. If the lid moves at all, they have not sealed. Each jar is different in the time it will take. After 24-48 hours, are up, check your lids. When you push down, and there is no movement, you have a successful seal.
- Store in your pantry if sealed. If not, refrigerate, and use right away.
This recipe may seem daunting, but it is not. Give it a try and let me know of any questions you may have.
Happy canning, fellow peeps.