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Homemade Grape Jelly

April 22, 2013 By Katie 57 Comments

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

Filed Under: Uncategorized Tagged With: canning, jams and jellies

Comments

  1. JanM ♥ says

    April 22, 2013 at 1:04 am

    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

    Reply
    • Katie Drane says

      April 22, 2013 at 1:20 am

      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:)

      Reply
    • Amy Bridges says

      December 13, 2014 at 8:59 pm

      OMG it is so adictive!! I love it…and so does my family who gets jars for free…hehe

      Reply
  2. Stephanie Ann says

    April 22, 2013 at 10:46 pm

    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!

    Reply
    • Darlene Patterson says

      August 10, 2016 at 1:14 pm

      i used cherry juicy juice…soo good.

      Reply
      • Katie says

        August 11, 2016 at 5:35 pm

        Oooh, that sounds delish!!

        Reply
      • Becky says

        November 27, 2018 at 2:29 pm

        That sounds good..next time. Just hope the grape turns out. Lol

        Reply
  3. Nicole@nicole-southerncharm.com/ says

    April 23, 2013 at 10:34 pm

    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!

    Reply
  4. julie black says

    September 28, 2013 at 4:50 pm

    can i use liquid pectin?

    Reply
    • Cathy says

      May 20, 2016 at 2:51 pm

      I did and it turned out great.

      Reply
      • Anonymous says

        June 18, 2018 at 6:40 pm

        This did not work for me at all!

        Reply
      • Lee says

        December 29, 2018 at 6:10 pm

        1pkt of liquid?

        Reply
  5. Ginny Lasitter says

    January 10, 2015 at 7:44 pm

    Do you have a print friendly version?

    Reply
  6. Sonja calhoun says

    January 21, 2016 at 1:47 pm

    Can u make the grape jelly without doing the hot water bath..

    Reply
    • Katie says

      January 21, 2016 at 2:35 pm

      You sure can! Just put it in the fridge after you’re done and it will hold for 2 weeks.

      Reply
    • Debi says

      February 17, 2017 at 11:10 pm

      I have turn jars upside down for 10 minutes. Then turn up right. They will start popping. Let cool and store

      Reply
    • Vickie says

      June 7, 2018 at 12:20 pm

      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.

      Reply
      • Janeen Eudy says

        June 18, 2018 at 3:15 pm

        I make approximately 10,000 jars a year as a small company. I put jars and lids at 215 in oven. Always seal.

        Reply
        • Chas says

          December 2, 2018 at 3:08 pm

          So you seal everything up and just put them in the oven at 215? How long do you leave them in there?

    • Lisa Dobbins says

      December 25, 2018 at 8:04 pm

      Yes you can skip the water bath.

      Reply
  7. Amanda says

    March 9, 2016 at 11:21 pm

    Just did this. Cant wait to taste it. Will it thicken as it cools

    Reply
    • Katie says

      March 10, 2016 at 1:57 am

      That’s great Amanda! Yes it will. You’ll have to let me know how it turns out.

      Reply
      • Amanda says

        March 11, 2016 at 7:40 am

        It turned out great I’m actually working on a second batch now… after you added sugar did you stir constantly still?

        Reply
        • Katie says

          March 11, 2016 at 7:47 am

          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.

        • Amanda says

          March 11, 2016 at 8:15 am

          I stirred it the whole time.. mine never got to the point of having anything to skim off of the top

        • Katie says

          March 11, 2016 at 9:14 am

          That’s great!

  8. Jen says

    March 11, 2016 at 7:23 pm

    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!!

    Reply
    • Katie says

      March 11, 2016 at 7:39 pm

      Jen, what an awesome idea! You’ll definitely have to let me know how it turns out.

      Reply
      • Jen says

        March 11, 2016 at 10:04 pm

        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! 😄

        Reply
        • Katie says

          March 12, 2016 at 11:35 am

          Good luck! Definitely keep me posted. And toddlers are DEFINITELY a reason for leaving ingredients out. I completely understand!

      • Jen says

        May 21, 2016 at 7:49 am

        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

        Reply
        • Katie says

          May 21, 2016 at 8:52 am

          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

        • Jen says

          May 21, 2016 at 11:00 am

          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?

        • Katie says

          May 24, 2016 at 7:45 am

          Absolutely! I don’t see why you couldn’t use those.

      • Jen says

        June 26, 2016 at 7:35 pm

        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

        Reply
        • Katie says

          June 26, 2016 at 8:43 pm

          That is so awesome. I can’t wait to try more juice now!

  9. Tori says

    May 30, 2016 at 11:58 am

    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.

    Reply
  10. Heather says

    June 6, 2016 at 5:45 am

    How much pectin is in 1 pkg?

    Reply
    • Katie says

      June 7, 2016 at 7:13 am

      Hi Heather! 1.75 ounces is in 1 package.

      Reply
      • Valerie says

        August 28, 2016 at 2:08 pm

        Would that equa to 1 1/2 tbsp of powder pectin? The liquid enveloe i have are 3oz ea

        Reply
  11. emilee says

    June 25, 2016 at 10:06 am

    Hi Katie,

    Can u make jelly by using jello gelatin.there so many different flavors..

    Reply
    • Katie says

      June 26, 2016 at 4:40 pm

      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

      Reply
    • Ladyfire5001 says

      September 24, 2016 at 1:07 pm

      There is one that uses kool-aid

      Reply
  12. Carolyn says

    October 7, 2016 at 5:22 pm

    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

    Reply
  13. Aaron says

    March 7, 2017 at 5:56 pm

    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.

    Reply
    • Katie says

      March 9, 2017 at 11:57 am

      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!

      Reply
  14. sherry says

    July 5, 2017 at 5:01 pm

    Can you use Juice that already has sugar added or does it need to be sugar free?

    Reply
    • Katie says

      July 10, 2017 at 4:42 pm

      You can definintely use juice with sugar added!

      Reply
      • Karen says

        October 15, 2018 at 5:01 pm

        But if you don’t us3 sugar and us3 already sweetened juice, do you just add the same amount of juice and pectin .

        Reply
  15. Sherri says

    September 20, 2017 at 7:29 am

    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.

    Reply
  16. Jessica says

    October 26, 2017 at 5:14 pm

    Can you swap the grape juice for a v8 grape blend? Sneak in some veggies?

    Reply
    • Katie says

      November 2, 2017 at 10:10 am

      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!

      Reply
  17. Maryann says

    October 9, 2018 at 9:10 am

    I was wondering if I could make Apple jelly using Apple juice

    Reply
    • Jane says

      December 22, 2018 at 2:24 pm

      My husband loves apple jelly more than grape so we bought some good quality apple juice and made jelly using this recipe. It turned out great!

      Reply
  18. Michelle says

    January 8, 2019 at 4:26 pm

    I tried this today but I don’t think it’s gonna set up. How long should it take to set up? It’s been 5 hours now and it’s still really runny.

    Reply
    • Katie says

      January 23, 2019 at 12:19 pm

      It should have set up by then. Usually right away. Have you tried it again?

      Reply

Trackbacks

  1. Canning Recipes: 60 Most Popular Guides to Preserve Your Food says:
    August 9, 2016 at 2:16 am

    […] Grape jelly was the very first thing I ever canned. I will never forget it. I was scared to death and blown away at the same time. […]

    Reply

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