Homemade Grape Jelly

You can make grape jelly from green grapes.

Almost everyone has fond memories of eating peanut butter and jelly sandwiches when they were children, but fewer people have taken the time to make homemade grape jelly. Any type of grape can be used for jelly, but Concord grapes are a classic favorite. Chris Clark of "The Mother Earth News" points out that while making your own jelly may not be a tremendous money saver, it does allow you to control exactly what goes into the product and it may give you a tasty use for all those extra grapes growing in your backyard.

Things You'll Need

• Large pan
• Heavy spoon
• Colander
• Cheese cloth
• Bowl
• Sugar
• Pectin
• Ladle
• Canning funnel
• Jars
• Paper towels
• Lids

Instructions

1. Extract fresh grape juice by placing approximately 3 1/2 lbs. of stemmed, washed grapes into a large pan with 1 cup of water. Bring the water to a boil then lower the heat to a simmer.

2. Cook the grapes for 10 minutes while you press out the juice with a heavy spoon or masher.

3. Place a double layer of cheese cloth into a colander and rest the colander over a bowl.

4. Pour the cooked grapes over the colander and allow all the juice to strain into the bowl. Squeeze the cheese cloth lightly to extract as much juice as possible. Measure the juice and add water, if needed, to make 4 cups of liquid.

Powdered Pectin Method

1. Place 4 cups of grape juice into a large pan with one package of powdered pectin. Stir to dissolve the pectin. Bring the mixture to a full rolling boil.

2. Pour in 7 cups of sugar and stir well. Bring the mixture a full boil again and allow it to boil hard for a full minute. Turn off the heat and use a large spoon to skim any foam from the top of the grape jelly.

3. Place a canning funnel into clean, hot jars and ladle the grape jelly into the jars. Clean the rim of the jar with a moist paper towel and screw on the lid.

Liquid Pectin Method

1. Measure 4 cups of juice into a pan and stir in 7 cups of sugar until the sugar is dissolved. Bring the mixture to a full boil and allow it to boil hard for one minute.

2. Stir in 1/2 bottle of liquid pectin and bring the grape jelly to a full boil again.

3. Skim off any foam and ladle the grape jelly into warm, sterile jars.

Frozen Juice Method

1. Combine 2 1/2 cups of water and 6 1/2 cups of sugar in a large pan. Bring the mixture to a full boil and let it roll for 60 seconds. Remove the mixture from heat.

2. Add 2 1/4 cups of concentrated grape juice (thawed) and two packages of liquid pectin. Stir well to blend the ingredients.

3. Skim off the foam and ladle the grape jelly into hot, clean jars with lids.

Tips & Warnings

• A canning funnel is a special funnel that is made to fit neatly over the opening of a canning jar, making them easier to fill.

• You must add the recommended amount of sugar for your jelly to gel properly.

References

• University of Georgia National Center for Home Preservation: Making Jams and Jellies
• Mother Earth News: Homemade Jelly From a Can?

Resources

• University of Georgia National Center for Home Preservation: Processing Jams and Jellies