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home canned grape jelly using sure-jell pectin
4 from 1 vote

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.
Print Recipe
Prep Time:20 minutes
Cook Time:10 minutes
Water Bath:2 hours 15 minutes
Total Time:45 minutes

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!
Course: Dessert
Cuisine: American
Keyword: canning jelly, grape jelly, grape recipe, sure-jell recipe
Servings: 8 half pints
Calories: 50kcal
Author: dani
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