Homemade Grape Jelly

Classic grape jelly made from bottled juice with powdered pectin. It's clear and glossy, sets firm, and tastes like real Concord grape.

By Brandon Carroll

Yield: about 6 half-pint jars

Prep: 15 minutes

Cook: 15 minutes

Total: about 1 hour, plus 24 hours to set

Difficulty: Easy

Gear: Large heavy pot, water-bath canner or deep stockpot with rack, 6 half-pint jars with new lids, ladle, funnel.

Ingredients

• 4 cups 100% Concord grape juice (like Welch's 100%, not cocktail)
• 1 (1.75 oz) box Sure-Jell Original powdered pectin (pink box, not low-sugar)
• 5 cups granulated sugar, measured exactly
• ½ teaspoon butter, optional, to reduce foam

Instructions

Before you cook

1. Wash the jars and lids, and keep the jars hot in simmering water until filling.
2. Measure the sugar into a separate bowl so it's ready to add all at once.
3. Fill the canner with enough water to cover the jars by 1 inch and start heating it.

Cook

1. Stir the juice and pectin together in the pot, adding the butter if using.
2. Over high heat, bring to a full rolling boil that doesn't stop when stirred.
3. Add all the sugar at once, stir, and return to a full rolling boil.
4. Boil hard for exactly 1 minute, stirring constantly.
5. Remove from the heat and skim off any foam.
6. Ladle into the hot jars, leaving ¼ inch of headspace. Wipe the rims and apply lids and bands fingertip-tight.
7. Process in boiling water for 5 minutes, adding 1 minute per 1,000 ft of elevation.
8. Remove the jars and leave undisturbed for 24 hours. Lids should pop down; refrigerate any jar that didn't seal.

Notes: Sealed jars keep about 1 year in the pantry. Once opened, refrigerate and use within about 3 weeks. If it hasn't set after 24 to 48 hours, allow up to 2 weeks; runny jelly still makes good syrup or glaze. Don't reduce the sugar or skip the hard 1-minute boil, because both are needed for the pectin to set. Serve on biscuits with sharp cheddar or country ham.