Total Time
24hrs 5mins
Prep 24 hrs
Cook 5 mins

I'm posting this recipe to help myself and others avoid the frustration of searching through all my cookbooks and magazines every September! It's not a recipe you can find in the pectin inserts. Tried and true- another Canadian Living gem. Prep time includes overnight drip.

Ingredients Nutrition

  • 3 lbs wild grapes, stemmed
  • 3 cups water
  • 4 12 cups sugar
  • 1 (85 ml) package liquid pectin


  1. In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
  2. Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
  3. Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
  4. Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
  5. Bring to boil over high heat, stirring constantly.
  6. Stir in pectin.
  7. Return to full boil and boil hard for one minute, stirring constantly.
  8. Remove from heat and skim off foam with a metal spoon.
  9. Pour into sterilized jars, leaving 1/8 inch headspace.
Most Helpful

I've used this recipe several times and my jelly has turned out perfect each time. I've canned for 30 yrs and this recipe is a great one. I've read some of the reviews on here and there are many reasons jelly won't set. Never double a jelly recipe, if your recipe calls for liquid pectin do not sub powder, they are made totally different and from different things, make sure once you add your pectin you bring it back up to a rolling boil for a full minute, this is a must. Hope that helps for those of you that had problems with this recipe. Happy canning!!

rath800_7427585 October 17, 2013

Why I started this project: lots of wild grapes at our summer place and a project for my 3 year old granddaughter. We/I picked tons of grapes: it was a good year! Then I spent two evenings stemming grapes because my mom always did. I used lots less water when cooking them -- I/2 cup per four cups of grapes. Then I froze the whole thing while I waited for my mom's jelly bag to arrive. I let it drip overnight and just squeezed it at the end. The jelly bag is a prised family heirloom -- now I know why my mom stemmed the grapes -- it's easier on the bag! I ended up with 9 cups of juice and started to follow this recipe at that point. I am just finished my first batch, which looks and tastes wonderful!! My mom warned me not to double/triple the recipe -- so two more batches to go. A moment of madness because I had no time to do any of this!

momentofmadness September 04, 2010

I tried this - as a novice - I was totally impressed - it worked out so well I use it in my holiday gift baskets. This is wonderful!

Lori, misplaced Irish desert rat! October 30, 2012