For years, grape jelly has always been my go-to jelly for peanut butter sandwiches and even meatballs! Yes, I have a recipe for slow cooker meatballs that require a jar of grape jelly to be pored over them and they are DELICIOUS.
When my kids were little they always asked for grape jelly. If I ever bought strawberry, cherry, or heaven forbid, orange marmalade, they turned their little noses write up into the air at it. The biggest complaint was the chunky fruit. They didn’t seem to like the texture.
So, I pretty much bought stock in grape jelly because it was all they seemed to enjoy. Then, one day, it dawned on me, why not make and preserve my own grape jelly?
I have a history of canning my own foods but never once, up to that point, can grape jelly. It would be cheaper and healthier in the long run.
So, I got my supplies together and decided that I was going to make my little family an abundance of homemade grape jelly to enjoy.
Grape Jelly Recipe AND Canning Instructions
- 5 c 100% natural grape juice
- 6 tbsps. fruit pectin
- ½ tsp. butter
- 5 c cane sugar
- 6 pint-size canning jars and lids/rings
- Water bath canner
- Before you do anything, you need to sterilize your jars, lids, and rings in boiling water. Boil the items for about 10 minutes, remove them from the heat, and keep them in hot water until ready to be used.
- Next, fill you hot water bath canner with water and bring it to a boil.
- As your water bath canner is starting to get hot, you can begin to make your jelly. Start by pouring the grape juice into an 8-quart saucepan.
- Next, gradually stir in the fruit pectin and then add the butter. Bring the mixture to a rolling boil over high-heat, stirring constantly.
- Add the sugar to the mixture and stir to completely dissolve. Allow the liquid to return to a full rolling boil and boil hard for at least 60 seconds, stirring constantly.
- Remove any foam from the top of the jelly with a slotted spoon.
- Fill your hot jars with the grape jelly, leaving about 1” of head space.
- Remove any air bubbles from the jars with a clean butter knife. You can do this by running the knife around the inside rim of the jar.
- Using a damp cloth, dry the rims of the jars and place the lids and rings onto them, tightly screwing them.
- Lower the jars into the boiling water of the canner using a jar grabber or jar rack. Depending on your altitude, allow them to process for about 10 minutes.
- Remove jars from the canner and let them sit, undisturbed, for about 24 hours to ensure the jelly sets up and that the jars seal.
- Label your jars and store them in a cool, dark place.
Now you know how to make a very simple grape jelly recipe and how to can your bounty. Use the jelly on PB&J sandwiches, toast, waffles, pancakes, and even as a topping for ice cream.