Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Source: Better Homes and Gardens

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Credit: Kritsada Panichgul

Recipe Summary

prep:
30 mins
process:
10 mins
total:
40 mins
Servings:
64
Yield:
5 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6- to 8-quart heavy pot combine grape juice and pectin. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

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

  • Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling.) Remove jars form canner; cool on wire racks. Makes 5 half-pints.

Nutrition Facts

64 calories; carbohydrates 17g; sugars 16g; vitamin a 0.9IU; sodium 2mg; potassium 13mg; calcium 1mg.
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