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READY IN 1+ days

Concord Grape Jelly

Read Reviews (24)

"At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me." — SWIZZLESTICKS

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 8 pints Change Servings

3 1/2 pounds Concord grapes
1/2 cup water

7 cups white sugar
1/2 (6 fluid ounce) container liquid pectin

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Directions

Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

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PREP 30 mins
COOK 30 mins
READY IN 1 day 1 hr

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Awesome and easy recipe...Directions are great...I got exactly 4 cups of juice from the 3 1/2 lbs of grapes and 8 half pints from each recipe. The only thing I did different is instead of letting the juice sit overnight, I cooled it at room temperature for a couple of hours, and then put it in the fridge for a couple of hours so I cuold finish my jelly the same day that I started it.

—shaunna

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Most Helpful Critical Review

Oct 01, 2003

The amounts on this recipe are way, way off. Three and a half pounds of concord grapes don't even come close to providing 4 quarts of juice. It provides about 1/3 to a 1/2 of that amount. Once you've got your juice, you get to guess the amount of sugar and pectin to put in, leaving you with a runny mess. Unless you know what you're doing, don't bother with this recipe!

—LISTENINGORANGE

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29 Ratings

Oct 17, 2003

We have updated this recipe due to a typo in step 2. The amount of juice should be 4 cups, not 4 quarts.

—the allrecipes staff

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Apr 22, 2008

This is how i make grape jelly all the time, but i do not add water and i use wild grapes... the flavour of the grape is better if no water is added. You do have to use more grapes to get the cups needed to make the jelly.

—Marg P

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Mar 21, 2008

Lovely jelly, with a beautiful, deep purple colour and silky texture. Sweet, but you still have a good grape flavour coming through. Crushing, juicing & straining the grapes may seem like a pain, but the end product is worth it. Don't try to make a double batch because 1. when the mixture boils hard for 1 minute, it really foams up high. It would have boiled over my big jam pot if I increased the recipe, and 2. large batches (i.e. more than 4 c. grape juice) of grape jelly don't seem to set up well.

—Pie Pig

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Sep 29, 2006

I've never hot water bathed jam or jelly and should have listened to my gut. The 1/2 jar you always have left over jelled perfectly but all the full jars that I water bathed are grape syrup. Great on pancakes and ice cream so no real loss.

—KTW9

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Oct 06, 2004

The jelly turned out great. I used the grapes out of my garden (not sure if they are concord). I didn't get exactly 4 cups of juice from my 3 1/2lbs of grapes, I probably only got about 3 3/4cups of juice and I only used 6 cups of sugar. I had some of the jelly this morning on toast with peanut butter and it was great. I will be making more tonight.

—CCALDER17

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Oct 19, 2003

This is a very good recipe, although i personally would cut back on the sugar by a half cup to a cup, it seems extreamly sweet.

—LORILEI1973

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Nutrition

Calories
101 kcal
5%

Carbohydrates
26.2 g
8%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.3 g
1%

Protein
0.2 g
< 1%

Sodium
< 1 mg
< 1%

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

Nutritional Information

Concord Grape Jelly

Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
** Calories: 101
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium < 1mg < 1 %
** Potassium 51mg 1 %
** Total Carbohydrates 26.2g 8 %
** Dietary Fiber 0.3g 1 %
** Protein 0.2g < 1 %
** Sugars 25.9g
** Vitamin A < 1 %
** Vitamin C 2 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin 2 %
** Niacin < 1 %
** Vitamin B6 2 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.