Super Easy Grape Jelly Recipe
I remember when we planned the jump from the city to the country and I spent hours with my friends talking about the future waxing poetic on country life.
I couldn’t wait to have a little house on a prairie.
And make simple, easy grape jelly like this.
I told everyone I was going to grind my own wheat and grow cucumbers and tomatoes and squash and bake with fresh herbs and raise horses and have chickens and farm fresh eggs and can my own preserves.
And nine years later?
One out of eight isn’t bad.
This week the twins and I made jelly.
I literally cannot believe I typed a sentence.
And the best part?
IT WAS SO EASY.
And really, really yummy.
We made eleven of the prettiest jelly jars you have ever seen because we were planning on eating one or two and giving the rest away as gifts.
At least that was the plan until my family tried the jelly on biscuits.
Now we are regifting the jelly to ourselves.
Want to regift some jelly, too?
Here’s the recipe we used to make it.
Easy Grape Jelly
Ingredients
3 cups bottled grape juice, unsweetened (make sure it says 100% grape juice on the bottle)
1 package powdered pectin
4 1/2 cups sugar
- Combine grape juice and powdered pectin in a large saucepan.
- Bring to a boil over high heat.
- Add sugar, stirring until dissolved.
- Return to a boil.
- Boil hard for one minute.
- Remove from heat. Skim foam if necessary.
7. Ladle hot jelly into jars, leaving 1/4 inch headspace.
Wipe jar rims.
Adjust two-piece caps.
8. Process 10 minutes in boiling-water canner.
Yield: about 5 pint jars (or ours made 11 of the smaller 4 oz jelly jars)
It was amazing that grape juice and sugar and pectin went in.
And this came out.
It was one of the proudest moments of my life putting that freshly-canned jar of jelly on the table.
Now that I’m an official canner maybe I should think about those chickens. 🙂
Super Easy Grape Jelly Recipe
Recipe details
Ingredients
- 3 cups bottled grape juice, unsweetened (make sure it says 100% grape juice on the bottle)
- 1 package powdered pectin
- 4 1/2 cups sugar
Instructions
- Combine grape juice and powdered pectin in a large saucepan.
- Bring to a boil over high heat.
- Add sugar, stirring until dissolved.
- Return to a boil.
- Boil hard for one minute.
- Remove from heat. Skim foam if necessary.
- Ladle hot jelly into jars, leaving 1/4 inch headspace. Wipe jar rims. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner. Yield: about 5 pint jars (or ours made 11 of the smaller 4 oz jelly jars)
Comments
Share your thoughts, or ask a question!
Can they be put in a regular pot instead of a canner? I don’t own a canner.
Hello Everybody - I am Carola from Germany and I am often check Recipes on this website.
May I ask why do you put the glasses - when the jelly is already cocked - extra in a pot or canner to close the glasses.
We turn the glasses around on the lid for 5 minutes - then the glasses (jars) closes by itself.