You know why this recipe is so great? Because it’s inexpensive, takes 10 minutes to prepare and doesn’t require crushing and boiling grapes. Who doesn’t love that! It also tastes awesome and is perfect if you’re just getting started with canning. Here’s what you need:
Ingredients
3 c. grape juice
5 c. sugar
1 pkg. pectin
Directions
Prepare canning equipment.
Combine grape juice and pectin in a large pot. Bring to boil for 1 minute, stirring constantly.
Stir in sugar all at once and return to boil for 2 minutes.
Skim off foam and ladle into jars, leaving 1/4″ head space. Wipe rims, secure lid and tighten ring.
Place jars in hot water bath, cover and process for 10 minutes. Process time begins when water is at a full boil.
Remove jars and place on a towel. You will hear the lids “pop” when they are sealed.
Let the jars cool overnight. Refrigerate and eat or store at room temperature for up to one year.
Makes 5 half pint jars.
I’m linking up at some of these great parties and Savvy Southern Style, Debbiedoos, Between Naps on the Porch
I've always wanted to try canning but I still find it intimidating… Maybe in time I'll be braver. LOL
xo,
janmloves.blogspot.com
Go for it! I started by making the jelly and freezing it instead of doing the water bath until I got more comfortable. Totally worth it:)
OMG it is so adictive!! I love it…and so does my family who gets jars for free…hehe
I cannot wait to try this with my son! We have been planning for a while to make homemade jelly and you posted it! Thanks! I will keep you updated on how it turned out!
i used cherry juicy juice…soo good.
Oooh, that sounds delish!!
That sounds good..next time. Just hope the grape turns out. Lol
This looks so good! I will have to try this out! I am a new follower from southern charm! I would love for you to stop by my blog and hopefully want to follow me back! Have a great evening, Nicole!
can i use liquid pectin?
I did and it turned out great.
This did not work for me at all!
Do you have a print friendly version?
Can u make the grape jelly without doing the hot water bath..
You sure can! Just put it in the fridge after you’re done and it will hold for 2 weeks.
I have turn jars upside down for 10 minutes. Then turn up right. They will start popping. Let cool and store
I never use hot water bath. I place my jars in the oven on a cookie sheet on 250 degrees and boil my rims and lids in hot water while cooking my jelly. When jelly is done the jars and lids are hot and seal easily. I also use this method when making salsa or canning anything.
I make approximately 10,000 jars a year as a small company. I put jars and lids at 215 in oven. Always seal.
So you seal everything up and just put them in the oven at 215? How long do you leave them in there?
Just did this. Cant wait to taste it. Will it thicken as it cools
That’s great Amanda! Yes it will. You’ll have to let me know how it turns out.
It turned out great I’m actually working on a second batch now… after you added sugar did you stir constantly still?
That’s great! I did and I should probably add that as a note. If you dont, you might end up with some little sugar chunks.
I stirred it the whole time.. mine never got to the point of having anything to skim off of the top
That’s great!
I just made this with a bottle of white grape cherry juice.. it’s in the water bath now and I’m super excited to try it! If this works well, I’m doing cranberry pomegranate next! 😁 thanks so much!!
Jen, what an awesome idea! You’ll definitely have to let me know how it turns out.
I doubled the recipe, but forgot to double the pectin (blame the toddlers running around while making this) so once I realized this, I started a fix. I put about a cup more juice into the pot, the missing pectin, and another cup of sugar and mixed it over heat. Then I dumped all the jars back into the pot and mixed and let boil until it reached 220°.. it’s now back in the water bath.. the flavor is devine, I just hope it sets! Wish me luck! 😄
Good luck! Definitely keep me posted. And toddlers are DEFINITELY a reason for leaving ingredients out. I completely understand!
Just wanted to let you know that I made 6 jars of white grape cherry, and 6 jars of cranberry pomegranate (pint size).. after our adult kids walked off with jar after jar of it, and our 9yr old found out how good it is, I have to make more.. and it’s only been 2 months! Lol
That is so great to hear, Jen! I’ve been wondering how the other batches turned out. I’m definitely going to have to try the cranberry pomegranate. I bet that’s a really good mix of tart and sweet. Thank you so much for keeping me posted!
Katie
Everyone loved it, even the neighbors daughter who doesn’t like pomegranate! Lol I’ve even been asked if I could make it from 100% juices like juicy juice brand or V8, or from those naked juices.. I don’t see why not as long as its 100% juice? Maybe just a little less sugar in some of the more mellow juice blends?
Absolutely! I don’t see why you couldn’t use those.
Just made 6 pints of strawberry kiwi, and 6 pints of apple raspberry both from juicy juice. I started thinking of how to make sure this go round I could make it a little less like marmalade and more like gooey jelly (my first 2 batches were divine, but more smooth than jelly, they spread so easily but it didn’t quite set well.. maybe it was the toddlers 😉 ) and I started thinking about the chemistry behind making jelly.. the pectin reacts with the acidity in the juice and with the sugar to make it a jelly texture.. so because I was using low acid type juice, I added (for a double batch) an extra cup of juice, about 1/4 c lemon juice, and an extra tablespoon of the pectin (I bought the jars of pectin not packets, 6 tablespoons of the jar equals 1 packet).. and I think they’re absolutely perfect this time!! So maybe if anyone has problems with a nice set after trying with a juice less acidic than grape, this may help!
So my total recipe was 7c juicy juice, 1/4c lemon juice, 13tbsp pectin, 10c sugar..
it easily made 6 pints, with about half a glass extra to put in the fridge and enjoy that night lol
That is so awesome. I can’t wait to try more juice now!
Hi Katie,
I’m loving the recipes I found here. I’ve saved the Microwave Fudge in my bookmarks.
I need to point out, when canning, whether water bath or pressure, process times change based on each individual’s elevation. Someone at a higher elevation will have a longer processing time than 10 minutes. Processing less than the adequate time can allow mold, yeast, or some bacteria to survive that could cause spoilage and/or illness (and death in some cases) to occur. It would be good if you were to point this out in your articles. You can find these Altitude Charts in any canning guide.
How much pectin is in 1 pkg?
Hi Heather! 1.75 ounces is in 1 package.
Would that equa to 1 1/2 tbsp of powder pectin? The liquid enveloe i have are 3oz ea
Hi Katie,
Can u make jelly by using jello gelatin.there so many different flavors..
Hi Emilee! Yes you can. Karla at Just a Pinch actually shared a Jello Jelly recipe and a Kool-Aid Jelly recipe. Here’s the link:
http://www.justapinch.com/recipes/sauce-spread/jam/jello-jelly-kook-aid-jelly.html
Katie
There is one that uses kool-aid
Please help if there is any saving grape jelly that I put in too much pectin. I got call when I was measuring I lost track. I put too much pectin. It tastes good but you would need a hammer and chisel to get it f jar. This ws my irst time and i hate to throw it away. My new batch is awesome. Can I o nything to salvage?
Thanks
Carolyna
Just made my first batch, my first time ever canning. I’m so excited, can’t wait to tackle salsa this Summer. Not sure they sealed, with the new lid which don’t pop. That makes me super nervous, any advice? I know this post is super old bhty you advice would be greatly appreciated.
Hi Aaron! I’m so glad you tried it! Some lids take a couple of hours to pop. Usually though, it’s because the lid was not placed just right on the rim of the jar or there may have been jelly on the rim. The ones that didn’t seal can still be eaten–you can store them in the fridge for 2 weeks. I’m so glad you tried canning!
Can you use Juice that already has sugar added or does it need to be sugar free?
You can definintely use juice with sugar added!
But if you don’t us3 sugar and us3 already sweetened juice, do you just add the same amount of juice and pectin .
My husband is diabetic. Has anyone tried this with sugar free sure jell and splenda? I was afraid to try it and it not turn out.
Can you swap the grape juice for a v8 grape blend? Sneak in some veggies?
I bet you probably could! The biggest thing is making sure it has enough sugar in it to set up as jelly. If you try it, let me know how it turns out!
I was wondering if I could make Apple jelly using Apple juice