Grape Jelly

Prep Time:
10 mins

Cook Time:
5 mins

Total Time:
15 mins

Servings:
48

Yield:
3 pints

Ingredients

Directions

Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.

Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.

Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

Note

If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area. Processing times may vary based on sugar content and altitude.

Nutrition Facts (per serving)