Easy Grape Juice Jelly
Capture the taste of summer in a jar with this 'Easy Grape Juice Jelly' recipe, a beginner-friendly way to create homemade preserves bursting with fruity flavor. Made with just four simple ingredients—100% grape juice, granulated sugar, powdered fruit pectin, and water—this jelly delivers pure, natural sweetness without added additives. With only 10 minutes of prep time, this recipe ensures a quick and satisfying result while teaching you the art of canning fresh, shelf-stable spreads. Perfect for slathering on toast, biscuits, or as a secret ingredient in baked goods, this jelly makes 6–8 jars, making it ideal for gifting or stocking up. Plus, with step-by-step instructions on sterilizing jars and achieving the perfect set, you'll feel like a pro in the kitchen. Whether you're new to canning or a seasoned pro, this grape juice jelly promises a fuss-free, flavorful experience that you’ll savor for months!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 4 cups Grape juice (100% juice, no added sugar)
- 3 cups Granulated sugar
- 1.75 ounces Powdered fruit pectin
- 0.5 cups Water
Directions
Step 1
Sterilize and prepare 6 to 8 half-pint jars by washing them in hot soapy water and placing them in a boiling water bath. Keep the jars warm until ready to use.
Step 2
In a large, heavy-bottomed pot, combine the grape juice and water. Sprinkle the powdered fruit pectin evenly over the liquid and whisk thoroughly to dissolve any clumps.
Step 3
Place the pot over medium-high heat and bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred). Stir constantly to prevent scorching.
Step 4
Add the granulated sugar to the boiling mixture all at once. Stir until dissolved, then return the mixture to a full rolling boil. Continue boiling for 1 minute, stirring constantly.
Step 5
Remove the pot from heat and skim off any foam or bubbles from the surface using a spoon.
Step 6
Carefully ladle the hot jelly mixture into the prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any sticky residue.
Step 7
Place lids and screw bands on the jars, tightening the bands just until fingertip tight.
Step 8
Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Make sure the jars are submerged under at least 1 inch of water.
Step 9
Remove jars from the water bath and let them cool completely on a towel or wire rack. You may hear a popping sound as the jars seal.
Step 10
Check the seals after 24 hours by pressing the center of each lid. If the lid doesn’t flex up and down, the jar is sealed properly. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 3 weeks.
Nutrition Facts
| Serving size | 1729.6 grams (1729.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2997 |
| Total Fat 0.80g | 1% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Total Carbohydrate 775.80g | 282% |
| Dietary Fiber 2.00g | 7% |
| Total Sugars 744.00g | |
| Protein 6.00g | 12% |
| Vitamin D 0IU | 0% |
| Calcium 87mg | 7% |
| Iron 2mg | 13% |
| Potassium 1052mg | 22% |
Source of Calories