There’s nothing quite like the taste of homemade red grape jelly—smooth, sweet, and bursting with rich grape flavor. Whether spread on warm toast, drizzled over desserts, or paired with cheese and crackers, this jelly is a versatile delight. Canning your own jelly not only preserves the harvest but also brings the satisfaction of knowing exactly what’s in your food—just pure, delicious grapes with a touch of sweetness.
This recipe will guide you through the process of making and canning your own red grape jelly, ensuring a shelf-stable treat to enjoy year-round. With just a few simple ingredients and a bit of time, you’ll have jars of homemade goodness ready to enjoy or share with loved ones. Let’s get started!
Enjoy your homemade red grape jelly on toast, biscuits, or as a sweet addition to your favorite recipes!
Red Grape Jelly (Canning Recipe)
Description
This simple homemade red grape jelly recipe is perfect for preserving the rich, sweet flavor of fresh grapes using the water bath canning method. By canning in Mason jars, you can enjoy the taste of homemade grape jelly all year long.
Ingredients Needed:
Instructions
Prepare the Grapes
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Wash the grapes thoroughly. Remove stems and place them in a large pot with ½ cup of water.
Cook the Grapes
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Bring the grapes to a simmer over medium heat, crushing them with a potato masher to release juices. Simmer for about 10 minutes until the grapes soften.
Strain the Juice
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Pour the mixture through a jelly strainer or a cheesecloth-lined sieve into a bowl. Let it drain naturally for about 2 hours (or overnight for a clearer jelly). You should have about 3½ cups of juice.
Prepare the Jelly
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In a clean pot, combine grape juice, lemon juice, and pectin. Bring to a rolling boil over high heat, stirring constantly.
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Add sugar all at once, stirring well. Return to a rolling boil and cook for 1-2 minutes, stirring constantly, until the mixture reaches 220°F or passes the gel test.
Fill the Jars
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Sterilize canning jars and lids by boiling them for 10 minutes.
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Using a funnel, ladle the hot jelly into jars, leaving ¼-inch headspace. Wipe rims, place lids on, and screw on bands until fingertip-tight.
Process in Water Bath
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Place jars in a boiling water bath canner, ensuring they are covered by at least 1 inch of water. Process for 10 minutes (adjust for altitude if needed).
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Remove jars carefully and let them cool on a towel-covered counter for 24 hours.
Check Seals and Store
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Press the center of each lid—if it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to a year. Any unsealed jars should be refrigerated and used within a few weeks.
