I make this basic grape jelly anytime I have leftover grapes, and lately, it happens often. I also like this recipe because it takes very little effort to make, so I save time and money in the meantime.
A Basic Grape Jelly Is The Perfect Snack Or Dessert
This delicious jelly is always in!
To begin, gather your red grapes, pectin, sugar, and water. I use red grapes, but green grapes work too. If you can’t find grapes, use any berry or cherries if you like them.
The pectin is essential in giving jelly its structure, but you can use other ingredients. However, you can use gelatin, or citrus peels to achieve a similar texture.
In terms of sugar, I use regular white sugar, but you can use brown sugar, honey, corn syrup, or agave syrup. Keep in mind, that depending on what sweetener you choose, the color and flavor of your jelly may change.
After I have all my ingredients ready, I mash my grapes enough so that they are easier to cook. I place them in a deep saucepan with water and boil the mixture, then simmer it for 10 minutes.
When the time is done, I strain the mixture through cheesecloth. I like this process to happen naturally, so I hang my cheesecloth over a bowl for a few nights or overnight.
Once the straining is over, I add the pectin to the jelly mixture. This is the key part to making your jelly thicken.
After this step, you are ready to store your jelly in pre-heated jars. Make sure there are no bubbles and that there is enough headspace.
I like to leave my jars set aside for about 12 hours or more, as this allows the jelly to settle. When the jars are cool, I store them in the fridge for a quick cold snack, or an easy dessert any day.
Basic Grape Jelly
6 cups (768 g) red grapes, mashed
1 3/4 ounce (49 g) pectin
3 1/2 cups (448 g) sugar
3/4 cup (180 ml) water
- Mix mashed grapes with water in a large saucepan. Bring to boil.
- Simmer over low heat for 10 minutes.
- Use a cheesecloth or jelly bag to strain mixture to a bowl. Allow to strain naturally for several hours or overnight, do not push with a spoon.
- Combine jelly mixture and pectin in a saucepan or pot.
- Boil mixture for 1 minute, stirring continuously.
- Stir in sugar and boil until the mixture thickens. Stir frequently to prevent burning.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Gently ladle hot jelly into pre-sterilized jars, leave 1/4-inch (6 mm) headspace.
- Remove trapped air bubbles by running a wooden spatula around the inside of the jar.
- Wipe jar rim then apply lid and ring. Adjust to fingertip-tightness.
- Process for 20 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place on a cold surface or where there’s cool draft as jars may crack.
- Test seal on lids by pressing down on the center, lids shouldn’t wiggle and must feel nice and solid.
- Place in a cool, dry, dark place. Leave for 2-3 days to settle.
- Store in refrigerator.