*This post may contain affiliate links. See our disclosure policy here.
Making homemade grape jelly is simple and easy. The best thing about making your own jelly is that you know exactly what’s in it. That definitely makes the little bit of work required worth it. Let me tell you how easy it is to make the BEST homemade grape jelly you’ve ever tasted. Homemade grape jelly is simple and easy to make.
We have been given about 7 gallons of concord grapes. They’re backyard grown and haven’t been treated with any chemicals. Awesome! This is my favorite thing about life in the country. Most folks don’t use any chemicals and still grow beautiful fruits and vegetables. We picked them up yesterday evening, but I was too busy to work them up. Since I don’t have space in the refrigerator for 7 gallons of grapes and they mold and spoil really quickly, we came home and poured them out on some cardboard out on our screen porch. This will allow them to get plenty of air and prevent spoilage.
The next morning it’s time to start on the best grape jelly you’ll ever taste. First I wash, de-stem and sort the grapes. To sort the grapes I pick through the grapes and choose only the perfectly ripe ones for making jelly. Some of them are overly ripe while others are still green. One of the best things about living on a small farm is that we’ll be feeding the grapes that I can’t use for the jelly to the chickens. So we have no waste. The chickens will love these!
Once the sorting and washing are done, the juicing begins. Many years ago my dad bought me a Jack Lalanne juicer and let me tell you it’s THE BEST way to get your juice for jelly. It makes quick work of a huge bowl of grapes and it’s super easy to use! All you have to do is drop the grapes in the top and the juice comes out one side and the skins and seeds go in the bin on the other side….easy peasy. Continue juicing until you have finished all the grapes. Your pectin of choice will tell you how much juice you need for one batch of jelly. I will probably have enough juice for 3 batches.
[the_ad id=”707″]
The easiest way to sterilize your jars is in the dish washer
Prepare your canning jars and lids. The instructions included in the Sure-Jell or your pectin of choice will tell you how many jars you will need. I always prepare an extra one just in case. The easiest way to sterilize your jars is in the dish washer. I either take them out as I need them or turn them upside down on a clean towel on the counter.
If you don’t have a dishwasher, jars need to be washed in hot soapy water and sterilized. You can sterilize them by placing your empty jars in a boiling water canner and cover with water. Bring the water to a boil and boil for 10 minutes, then carefully remove the jars and turn them upside down on a clean towel on the counter to drain. Now days most lids or flats as I call them, only need washed in hot soapy water and rinsed well. You should follow the instructions on your package.
We have our Juice. We have our jars ready. Now we need to gather our necessary utensils. We will need a 6 qt pan, metal spoon, ladle, measuring cups, and a jar filler.
[the_ad id=”670″]
Next, measure your sugar into a large bowl and set aside. The instructions on your pectin will tell you how much sugar you need. It is very important to be exact in measuring. Measure the juice and pour it in your pan. Mix in the sure jell or pectin of your choice. I like to add a pat of butter as well to help prevent foaming during cooking. This is how it looks as the butter has melted but it’s not boiling yet. Don’t worry, I know it looks a little weird but it will look perfect when we are done.
Bring the mixture to a boil. Follow the instructions on your particular pectin. Once the juice has reached a rolling boil, add the sugar. A rolling boil is one that doesn’t go away when stirred. Continue stirring and bring back to a rolling boil. Boil for 1 minute. Remove your jelly from the heat and ladle into jars. Place lids and rings on jars. Put the jars in a boiling water bath canner and bring to a boil for 5 minutes. However, I do like my mom has always done and break this rule. I have always simply turned the filled jars upside down for 5 minutes.
You’ve made jelly!
After 5 minutes simply turn them right side up. I rarely have a jar that doesn’t seal and if I do I just stick it in the frig to use. I have never had any issues with spoilage either. I do suggest that you follow the USDA recommendation of the 5 minute boiling water bath.
And there you have it, you’ve made jelly. It really is just that easy. Isn’t it the BEST tasting jelly ever? It was simple and easy grape jelly!
Let me know how yours tastes!
Thanks for stopping by. Come back soon.
Missy