Description
This sweet and simple homemade grape jelly is made from Concord grapes for a classic, rich flavor. Perfect for spreading on toast, mixing into yogurt, or using as a glaze, it’s a nostalgic way to preserve the taste of summer.
Ingredients
- 6 cups Concord grapes, washed and stemmed
- 1 ½ cups water
- 4 ½ cups granulated sugar
- ¼ cup lemon juice (fresh or bottled)
Instructions
- Wash and stem the Concord grapes, discarding any bruised ones.
- Place grapes in a heavy-bottomed pot and add the water.
- Bring to a boil, reduce heat, and simmer for 10–15 minutes, stirring occasionally.
- Strain the mixture through a cheesecloth-lined sieve and let it drip naturally for several hours or overnight.
- Measure out 4 cups of the grape juice.
- Add the sugar and lemon juice to the juice and stir until combined.
- Bring to a rolling boil and cook for 10–20 minutes, stirring often, until it reaches the setting point.
- Test for doneness using the chilled plate method—if the jelly wrinkles when pushed, it’s ready.
- Skim off any foam from the surface.
- Pour the hot jelly into sterilized jars, leaving ¼ inch of headspace.
- Seal with sterilized lids and process in a boiling water bath for 10 minutes.
- Let jars cool completely, check seals, and store in a cool, dark place.
Notes
- Do not squeeze grapes when straining to avoid cloudy jelly.
- Try cinnamon or vanilla for added flavor depth.
- Store unopened jars in a pantry for up to 1 year.
- Refrigerate after opening and use within 2–3 weeks.
- For a lighter jelly, reduce sugar slightly but be cautious with the set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Preserves
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50 kcal
- Sugar: 12 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
