Grape Jelly recipe

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Ingredients

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

Nutrition Info

94.3 calories
carbohydrate: 24.2 g
cholesterol: : -
fat: : -
fiber: : -
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 0.5 mg
sugar: 24.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.

  2. 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.

  3. 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.

Recipe Yield

3 pints

Recipe Note

This is a short and simple grape jelly recipe.

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