Grape Jelly Recipe -
Grape Jelly Recipe
  • READY IN 15 mins

Grape Jelly

Recipe by  

"This is a short and simple grape jelly recipe."

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Ingredients Edit and Save

Original recipe makes 3 pints Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
  2. 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.
  3. 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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2007

This recipe is so easy to make, great for a beginner. Although at the time of my making it, the recipe did not state when to add the water. I just disolved the pectin in it before adding it to the grape juice. I also did the plate in the freezer trick to ensure it was ready. Place a plate in the freezer during cooking, when sugar is disolved take the plate out and drop a half teaspoon of the jelly onto the plate. Wait one minute and push it with your fingernail. If it wrinkles, it's ready to jar! Great recipe!

Most Helpful Critical Review
Apr 28, 2015

I have made this twice now and it will not sat!!!!


40 Ratings

Sep 17, 2007

Great with grape juice; but when using fresh grapes the large purple ones are perfect; must be boiled and strained and then the sugar and surejel adjusted to quantity of juice yielded; then this recipe works great for fresh also! Thumbs up.

Oct 08, 2006

I've been using this recipe since I took Home Ec in high school (sometime during the last century!)and it's a winner. I even turned my grandmother on to it.

Aug 01, 2011

This is the recipe off the sure jell package. The only difference is when the mixture comes to a rolling boil, immediately add the sugar and then bring back to rolling boil, stirring constantly for 1 minute. Then take of heat and ladel. Also for those questioning when to add the water, you don't add any water. Just add the powdered pectin to the grape juice.

Oct 30, 2009

Your kids will love you for this and spoil them for store bought jelly! I used liquid pectin and Trader Joe's organic grape juice with Concord grapes. Recipe on the Certo website. I think that if you are a beginner canner, this site is your best bet to do exactly what you do to be safe and make a great product. I have read that liquid pectin produces a fresher fruit taste. In any case, homemade grape jelly is the best!!!

Aug 17, 2009

Very good and very tasty. Made recipe as is and was able to get 7 jelly jars. Processed for 10 minutes in water bath.

Nov 26, 2007

this was very simple and easy to make. i made it for christmas gifts,i got the tall wine glasses instead of putting the jelly in the jars,i put pretty wine charms on them and gave them to my family for christmas,they thought it was family has since asked if i was going to make it again.


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  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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