1/3 Photos of Grape Jelly
Darlene Summers's Note:
Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.
My Private Note
Units: US | Metric
- 5 cups grape juice (about 3 1/2 pounds of ripe grapes)
- 1 (1 3/4 ounce) box of sure-jel pectin
- 7 cups sugar
- 1First make the grape juice using clean washed grapes.
- 2To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
- 3Bring to a boil and simmer covered for 10 minutes.
- 4Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
- 5In a very big pan, put 5 cups of the juice.
- 6Add the fruit pectin to the juice.
- 7Mix well.
- 8On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
- 9Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
- 10Remove from heat, skim off foam and pour into hot jars.
- 11If using paraffin, pour hot paraffin in on top of jelly.
- 12Or seal with canning lids.
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Nutritional Facts for Grape Jelly
Serving Size: 1 (2715 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1056.5
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 29.5 mg
- Total Carbohydrate 271.9 g
- Dietary Fiber 1.1 g
- Sugars 262.8 g
- Protein 0.8 g