If you’re looking to make homemade grape jelly, using Sure-Jell is a foolproof way to get the perfect consistency and taste. Whether you have fresh grapes or store-bought juice, this recipe will guide you through making a delicious batch of grape jelly that you can enjoy on toast, in sandwiches, or even as a sweet addition to your baked goods. Here’s a simple Sure-Jell grape jelly recipe that’s ideal for beginners or seasoned canners alike!
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Jump to RecipeWhat You’ll Need:
Ingredients:
- 5 cups grape juice (homemade or store-bought 100% grape juice)
- 1 box Sure-Jell fruit pectin
- 7 cups granulated sugar
- ½ teaspoon butter (optional, helps reduce foam)
Tools:
- Large saucepan or stockpot
- Canning jars (about 6-7 half-pint jars)
- Canning funnel
- Ladle
- Jar lifter
- Canning rack or a kitchen towel (for water bath canning)
- Canning lids and rings
Instructions:
1: Prepare the Juice
If you’re using fresh grapes, you’ll need to extract the juice:
- Wash and remove the stems from about 4 lbs. of grapes.
- Place them in a large pot with just enough water to cover the bottom (about ½ cup).
- Bring the mixture to a boil, reduce the heat, and simmer until the grapes are soft (about 10-15 minutes).
- Use a potato masher to crush the grapes.
- Strain the mixture through a cheesecloth or fine mesh sieve to extract the juice, leaving behind the pulp and seeds.
You should end up with about 5 cups of juice.
2: Prepare the Canning Jars
- While your juice is simmering, sterilize your canning jars by boiling them in hot water or washing them in a dishwasher with a sanitize setting.
- Place the jar lids in simmering (not boiling) water to soften the seal.
3: Cook the Jelly
- Pre-measure 7 cups of sugar into a bowl. Set aside.
- Pour the 5 cups of grape juice into a large pot.
- Add one box of Sure-Jell pectin and stir well to dissolve. (If using butter to reduce foam, add ½ teaspoon now.)
- Bring the mixture to a full rolling boil (one that doesn’t stop bubbling when stirred), stirring constantly.
- Once the juice reaches a boil, add the pre-measured sugar all at once. Stir well to ensure the sugar dissolves completely.
- Return the mixture to a full rolling boil and let it boil hard for exactly 1 minute. Continue stirring during this time.
- After 1 minute, remove the pot from heat.
4: Skim and Pour
- Skim off any foam that forms on the surface of the jelly.
- Carefully ladle the hot jelly into sterilized jars, leaving about ¼ inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the sterilized lids on the jars and screw on the rings until finger-tight.
5: Process the Jars (Water Bath Canning)
- If you’re going to store the jelly for an extended period, it’s important to process the jars in a water bath.
- Place a canning rack (or a folded kitchen towel) at the bottom of a large pot to keep jars from touching the bottom.
- Place the filled jars into the pot and cover with hot water (at least 1-2 inches above the tops of the jars).
- Bring the water to a boil and process the jars for 5 minutes.
- After 5 minutes, carefully remove the jars with a jar lifter and place them on a towel to cool.
6: Check Seals and Store
- After the jars have cooled completely, check the seals by pressing the center of the lids. If they don’t pop back, the jars are sealed properly.
- Store your sealed jars in a cool, dark place. The jelly will last for up to a year.
- Any unsealed jars should be refrigerated and used within a few weeks.
Tips for Perfect Sure-Jell Grape Jelly:
- Use ripe grapes: If you’re making juice from fresh grapes, use fully ripe ones for the best flavor.
- Don’t skip the water bath: This is essential for ensuring your jelly is shelf-stable.
- Test the consistency: If you want to check the jelly’s consistency before filling your jars, place a small spoonful of the jelly on a cold plate. Let it sit for a minute, then push it with your finger. If it wrinkles slightly, it’s ready!
Enjoy Your Homemade Grape Jelly!
Now you have a batch of delicious, homemade grape jelly to enjoy. This simple recipe using Sure-Jell guarantees a classic, flavorful spread that’s perfect for breakfast or anytime you want a sweet treat.
Let us know how your jelly turns out, and feel free to get creative by experimenting with different types of juices or adding a twist, like mixing grape with apple or berry for a unique flavor.
Happy canning!
How to Make Grape Jelly Using Sure-Jell: A Step-by-Step Guide
If you’re looking to make homemade grape jelly, using Sure-Jell is a foolproof way to get the perfect consistency and taste. Whether you have fresh grapes or store-bought juice, this recipe will guide you through making a delicious batch of grape jelly that you can enjoy on toast, in sandwiches, or even as a sweet addition to your baked goods.
Equipment
- large saucepan or stock pot
- Canning jars (about 7-8 half-pint jars)
- Canning funnel
- Ladle
- Jar lifter
- Canning rack or a kitchen towel (for water bath canning)
- Canning lids and rings
Ingredients
- 5 cups grape juice (homemade or store-bought 100% grape juice)
- 1 box Sure-Jell fruit pectin
- 7 cups granulated sugar
- 1/2 tsp butter (optional, helps reduce foam)
Instructions
Prepare the Juice
- Wash and remove the stems from about 4 lbs. of grapes.
- Place them in a large pot with just enough water to cover the bottom (about ½ cup).
- Bring the mixture to a boil, reduce the heat, and simmer until the grapes are soft (about 10-15 minutes).
- Use a potato masher to crush the grapes.
- Strain the mixture through a cheesecloth or fine mesh sieve to extract the juice, leaving behind the pulp and seeds.
- You should end up with about 5 cups of juice.
Prepare the Canning Jars
- While your juice is simmering, sterilize your canning jars by boiling them in hot water or washing them in a dishwasher with a sanitize setting.
- Place the jar lids in simmering (not boiling) water to soften the seal.
Cook the Jelly
- Pre-measure 7 cups of sugar into a bowl. Set aside.
- Pour the 5 cups of grape juice into a large pot.
- Add one box of Sure-Jell pectin and stir well to dissolve. (If using butter to reduce foam, add ½ teaspoon now.)
- Bring the mixture to a full rolling boil (one that doesn’t stop bubbling when stirred), stirring constantly.
- Once the juice reaches a boil, add the pre-measured sugar all at once. Stir well to ensure the sugar dissolves completely.
- Return the mixture to a full rolling boil and let it boil hard for exactly 1 minute. Continue stirring during this time.
- After 1 minute, remove the pot from heat.
Skim and Pour
- Skim off any foam that forms on the surface of the jelly.
- Carefully ladle the hot jelly into sterilized jars, leaving about ¼ inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the sterilized lids on the jars and screw on the rings until finger-tight.
Process the Jars (Water Bath Canning)
- If you’re going to store the jelly for an extended period, it’s important to process the jars in a water bath.
- Place a canning rack (or a folded kitchen towel) at the bottom of a large pot to keep jars from touching the bottom.
- Place the filled jars into the pot and cover with hot water (at least 1-2 inches above the tops of the jars).
- Bring the water to a boil and process the jars for 5 minutes.
- After 5 minutes, carefully remove the jars with a jar lifter and place them on a towel to cool.
Check Seals and Store
- After the jars have cooled completely, check the seals by pressing the center of the lids. If they don’t pop back, the jars are sealed properly.
- Store your sealed jars in a cool, dark place. The jelly will last for up to a year.
- Any unsealed jars should be refrigerated and used within a few weeks.
Notes
*Calories are approximate per tablespoon
Tips for Perfect Sure-Jell Grape Jelly:
- Use ripe grapes: If you’re making juice from fresh grapes, use fully ripe ones for the best flavor.
- Don’t skip the water bath: This is essential for ensuring your jelly is shelf-stable.
- Test the consistency: If you want to check the jelly’s consistency before filling your jars, place a small spoonful of the jelly on a cold plate. Let it sit for a minute, then push it with your finger. If it wrinkles slightly, it’s ready!
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