Homemade Grape Jelly

Jars of grape jelly sitting on a countertop.

4.50 from 2 votes

This homemade grape jelly is naturally sweetened, beautifully clear, and made with 100% pure citrus pectin (no sugar, dextrose, or preservatives) A simple, reliable recipe perfect for canning and preserving fresh grapes.

Prep Time15

Cook Time20

Canning Time10

Total Time45

Course: Condiment

Cuisine: American

Keyword: homemade grape jelly, low sugar grape jelly, old-fashioned grape jelly, traditional grape jelly

Servings: pints

Calories: 711kcal

Author: Melissa Norris

Cost: Varies

Equipment

Large Stockpot
Measuring Utensils
Canning Supplies Waterbath canner, jars, lids, rings, ladle, headspace measuring tool, and jar lifter.

Ingredients

8 cups grape juice unsweetened
3 cups sugar
2 whole vanilla beans
1/2 cup bottled lemon or lime juice
Pectin Only use Pomona's Pectin for this recipe.

Instructions

Prepare your jars, either sanitize them in a pot of boiling water for 10 minutes or wash in hot soapy water. Keep them warm. Prepare your water bath, keeping water hot, but not boiling.
Place grape juice, vanilla beans, and lemon juice in a large stock pot. Add 8 teaspoons of calcium water and stir well. (Note: stir it well, in the second batch I didn't stir long enough and had small little cloudy gelatinous gobs I had to spoon out due to not stirring in the calcium water all the way)
In a small bowl, mix 8 teaspoons of Pomona's Pectin and one cup of sugar. Bring contents of stock pot to a boil. Add pectin sugar mix and stir hard for 1 to 2 minutes. Now add in the rest of the sugar and stir until dissolved. Return to a boil and remove from the stove. Take out the two vanilla beans.
Fill your jars to 1/4″ headspace. Wipe rims clean and screw on your lid and bands. With rack in place, put jars in water bath and boil for 10 minutes. Remove from water onto a folded towel. Allow to cool for 24 hours. Check seals. Store on a cool dark shelf for up to a year. If any jars didn't seal, put in fridge for immediate use.
Makes 5 pints or 10 jelly jars.

Notes

Recipe Tips

Stir the calcium water completely to prevent cloudy gelatin spots.
Steam juicers produce clear juice without straining or overnight draining.
Jelly will continue to firm as it cools. Do not overcook.
Always adjust processing time for altitude if needed.

Serving Suggestions:

There are so many delicious ways to enjoy your homemade grape jelly, but these favorite ideas will help you start putting those jars to good use right away.

Baked Goods - Spread on a fresh slice of this sourdough boule recipe, old-fashioned flaky buttermilk biscuits, or toast made from this honey whole wheat bread.
Sandwiches - Pair with this homemade peanut butter recipe for a classic PB&J.
Natural Sweetener - Swirl into this homemade yogurt recipe or oatmeal. This homemade oatmeal mix makes from-scratch oatmeal a snap!)
Meats - Use as a glaze for pork, chicken, or the best cocktail meatball recipe.
Charcuterie - Serve your grape jelly among other from-scratch goodies, like marinated mozzarella cheese balls, easy homemade crackers, this pickled asparagus recipe, fresh fruits from your garden, and various cured meats.
Holiday Cookies - Spoon into thumbprint cookies.

Storage Instructions

Store sealed jars of homemade grape jelly in a cool, dark place for up to one year. Refrigerate any unsealed jars and use within three weeks. Jelly can also be frozen in freezer-safe containers for up to one year.

Nutrition