A simple and delicious homemade grape jelly recipe using pure grape juice. Perfect for beginners and delivers that classic childhood flavor with less sugar than store-bought versions.
Ingredients
- 4 cups pure grape juice preferably Concord
- 1 box 1.75 oz low-sugar pectin
- 3 cups granulated sugar divided
- 1/4 teaspoon butter optional
Instructions
- Clean and prepare 6 half-pint canning jars, lids, and rings. Set up your water bath canner with water.
- Pour 4 cups of grape juice into a large, heavy-bottomed saucepan.
- Mix the pectin with 1/4 cup of the sugar in a small bowl to prevent clumping.
- Add the pectin mixture and butter to the grape juice, stirring until completely dissolved.
- Place the saucepan over high heat and bring to a full rolling boil, stirring constantly.
- Add the remaining 2 3/4 cups sugar all at once and return to a hard rolling boil that cannot be stirred down.
- Boil vigorously for exactly 1 minute, stirring continuously. Remove from heat.
- Skim off any foam that forms on the surface using a metal spoon.
- Using a canning funnel, ladle the hot jelly into prepared jars, leaving 1/4 inch headspace.
- Wipe jar rims clean, place lids on jars, and screw on rings until fingertip tight.
- Process in boiling water bath for 10 minutes, ensuring jars are covered by 1-2 inches of water.
- Turn off heat and let sit 5 minutes before removing jars. Cool undisturbed for 12-24 hours before checking seals.