Apple Grape Jelly

READY IN: 3hrs 10mins
Recipe by Diana Adcock

I like this better than "plain" grape jelly.

Top Review by Mrs.Stanley

I used this recipe in the past and will be using it again this week. The apple gives it a little something extra. You can look up the temp needed for the jelly point online - I didn't have trouble with this setting up, and with this being my first try at jelly, I was so pleased with the consistency, clarity, color and taste! No better way to use this year's bumper crop of grapes. Thanks!

Ingredients Nutrition


  1. Place grapes in a large bowl and mash.
  2. Place grapes, apple slices and water in a large stainless or enamel pot.
  3. Bring to a boil, reduce heat and simmer for 30 min.
  4. Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
  5. Restrain through another damp jelly bag.
  6. If you want you can now save the pulp for grape butter.
  7. Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
  8. Stir in sugar and return to a full, rolling boil until the jell point is reached.
  9. Remove from heat and skim.
  10. Ladle into steril hot jars leaving 0.125 inch head space.
  11. Process for 5 min in a boiling water bath at altitudes up to 1000 feet.

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