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Grape Vanilla Jelly

Melissa Norris
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Servings 5 pints


  • 8 cups grape juice
  • 3 cups organic raw evaporated cane juice (organic sugar would work fine)
  • 2 vanilla beans
  • 1/2 cup lemon or lime juice
  • Pomona's Universal Pectin


  • 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 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. You can half the recipe as well.
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