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Grape jelly (with liquid or powdered pectin) — NCHFP
Ingredients
- 4 cups grape juice (about 3 1/2 pounds Concord grapes and 1/2 cup water)
- 7 cups sugar
- 1/2 bottle liquid pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Sterilize canning jars and prepare two-piece canning lids according to manufacturer s directions. To prepare juice. Sort, wash, and remove stems from fully ripe grapes. Crush grapes, add water, cover, and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.
- To make jelly. Measure juice into a kettle. Stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly.
- Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Grape Jelly in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 8–9 half-pints.
Tested source
Preparation timeline
Simmer crushed Concord grapes 10 minutes; extract and measure juice; boil juice and sugar; add liquid pectin; boil hard 1 minute; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, jelly bag, jar lifter, funnel, and preserving kettle.
Visual method guide
- Prepare and measure juice or fruit exactly.
- Cook to the tested rolling-boil endpoint.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Use the specified liquid pectin and exact grape-juice and sugar proportions. Powdered and liquid pectin are not directly interchangeable.
About this recipe
A clear Concord grape jelly prepared from extracted juice and liquid pectin.
Before you begin
Sterilize jars because the base process is 5 minutes. Sort, stem, wash, and crush fully ripe grapes before extraction.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Serve with toast, biscuits, peanut butter, cheese, or as a glaze.
FAQ
Can powdered pectin replace the liquid pectin measure-for-measure? No; follow the tested formulation for the chosen pectin type.
Recipe context and comparison
This clear jelly uses extracted grape juice, unlike whole-fruit grape jam.
Troubleshooting
Do not squeeze the jelly bag if clarity matters; bring the mixture to the required full rolling boil.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: