Concord Grape Jelly Recipe

Half-pint jars filled with homemade Concord grape jelly before water bath canning

5 from 1 vote

This homemade grape jelly recipe uses fresh grapes and powdered pectin for a smooth, soft-set jelly with rich grape flavor. Make the juice one day, allow it to rest overnight, then finish and water bath can the jelly the following day.

Prep Time30

Cook Time40

Overnight Rest12

Total Time13 10

Course: Canning

Cuisine: American

Servings: Half-pint jars, 2 tablespoon per serving.

Calories: 70kcal

Author: Eryn Whalen

Cost: $12

Equipment

Ingredients

For the grape juice

3.5 Pounds Fresh Concord grapes
½ Cup Water

For The Jelly

4 Cups Concord grape juice strained
4 Cups Granulated Sugar
5 tablespoon Powdered Fruit Pectin

Instructions

Cook the Grapes: Remove the grapes from their stems and wash well. Place them in a large heavy-bottomed pot with ½ cup water. Bring to a boil, crushing the grapes with a potato masher as they soften. Reduce the heat and simmer for about 10 minutes, until the grapes have broken down and released their juice.
Strain and Refrigerate Overnight: Pour the cooked grapes through a fine mesh strainer set over a large bowl. Gently work the pulp with the back of a spoon to extract the juice, then discard the skins, seeds, and pulp. Run the juice through the fine mesh strainer a second time, cover, and refrigerate overnight.
Strain Again and Prepare for Canning: The following day, strain the chilled grape juice one final time to remove additional sediment and tartrate crystals. Measure exactly 4 cups of juice.
Prepare your water bath canner and warm half-pint jars. Measure the sugar and have your lids and canning tools ready before beginning the jelly.
Make the Jelly: Pour 4 cups grape juice into a large heavy-bottomed pot and stir in 5 tablespoons powdered pectin. Bring to a full rolling boil over high heat, stirring frequently.
Add all 4 cups sugar at once. Stir constantly and return the mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly, then remove from the heat.
Skim and Fill the Jars: Immediately skim the foam thoroughly from the surface of the jelly. Working quickly, ladle the hot jelly into prepared half-pint jars, leaving ¼ inch headspace. Wipe the rims clean, center the lids, and apply the rings fingertip tight.
Water Bath Can: Place the jars in the boiling water bath canner, making sure they are covered with at least 1 inch of water. Cover the canner and return the water to a full boil. Once boiling, process half-pint jars for 10 minutes, adjusting the processing time for your elevation as needed.
Remove the jars and allow them to cool undisturbed for 12–24 hours before checking the seals. Allow the jelly up to 48 hours to develop its final set.

Notes

Powdered pectin: This recipe uses regular powdered fruit pectin. Liquid pectin is not a direct substitute.

Fine mesh strainer: I prefer a fine mesh strainer because I can gently work the pulp through it and extract more juice. For clearer jelly, you can use muslin or a jelly bag instead.

Three strains: Strain the juice twice after cooking the grapes and once more after its overnight rest to remove additional sediment and tartrate crystals.

Foam: Skim the foam well before filling your jars. Excess foam can set into an unpleasant layer on top of the finished jelly.

Setting time: Don't judge the consistency while the jelly is hot. Give it 24–48 hours to develop its final set.

Batch size: Don't double this recipe. Make additional batches separately.

Altitude: The 10-minute processing time is for elevations up to 1,000 feet. Increase the processing time according to current water bath canning recommendations for your elevation.

Nutrition