Grape Juice Jelly


You don't need fresh fruit to create this homemade grape jelly recipe.

Grape Juice Jelly
Photo: Kritsada Panichgul
Prep Time:
30 mins
Process Time:
10 mins
Total Time:
40 mins
5 half-pints

You don't need fresh fruit to create this delicious grape jelly recipe. A bottle of juice is the shortcut star in this quick canning recipe. There are a few things to keep in mind when choosing a grape juice for this recipe. You'll want 100% unsweetened concord grape juice. Skip the fruit juice blends and sweetened juice blends for this jelly recipe. Using unsweetened juice allows you to control the sweetness of the finished jelly. To make grape jelly, first boil the juice and pectin together. Then add the sugar and return to boiling. A boiling-water canner is the ideal method for canning the finished grape jam. This homemade jelly recipe makes five half-pint jars.


  • 3 cups bottled unsweetened grape juice made with Concord grapes

  • 1 1.75 ounce package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin

  • 4 ½ cup sugar


  1. In a 6- to 8-quart heavy pot combine grape juice and pectin. Bring mixture to a full rolling boil, stirring constantly.

  2. Stir in sugar.

  3. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat.

  4. Quickly skim off foam with a metal spoon.

  5. Ladle the hot jelly mixture into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe the jar rims; adjust the lids and screw bands.

    Test Kitchen Tip: Double-check headspace called for with a ruler; measure from the top of the jelly to the top of the container rim. Headspace allows food to expand when heated and allows a vacuum seal to form.

  6. Process the filled jars in a boiling-water canner for 10 minutes (start timing when he water returns to boiling.)

  7. Remove the jars from the canner and cool on wire racks. Let cool completely. Be sure to label the jars. Our Test Kitchen recommends using a permanent marker. Once the ink dries, it resists fading and moisture. Makes 5 half-pints.

    Test Kitchen Tip: After the jars have completely cooled, check the seal by pressing gently on the lids. If the lids are firm and slightly concave, the jars are properly sealed. If a lid bounces up and down, the jar is not sealed.

Frequently Asked Questions

  • What is powdered fruit pectin?

    Pectin is a natural, water-soluble starch found in some fruits and veggies. If foods don't have enough pectin to jell on their own, pectin can be added. It must be added with the right amount of sugar and acid to work. Pectin can be found in powdered and liquid forms in the baking supplies aisle of your grocery store, online, or at specialty stores.

  • What is a boiling-water canner?

    A boiling water canner (aka water bath canner) is a large pot with a lid and a rack in the bottom and is commonly used for high-acid foods (like many fruits including grapes), which naturally resist bacteria growth. Learn more about the basics of canning.

Nutrition Facts (per serving)

64 Calories
17g Carbs
Nutrition Facts
Servings Per Recipe 64
Calories 64
% Daily Value *
Sodium 2mg 0%
Total Carbohydrate 17g 6%
Total Sugars 16g
Calcium 1mg 0%
Potassium 13mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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