- It's what's cooking online!
home > recipes > everyday cooking > canning and preserving > grape jam > concord grape jelly

Concord Grape Jelly

recipe at a glance
Rating: 5/5 5 stars
5 reviews

recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   8 cups


recipe id: 69746
cook method: stovetop

Concord Grape Jelly Recipe
photo by: Dori
3 images - click image to view   |   add your own photo

recipe tools

Photoadd photo
Reviewadd review
rate it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest


3 1/2 pounds concord grapes
1/2 cup water
7 cups sugar
1 package (3 ounce size) liquid pectin


Sort and wash grapes; remove stems, and place in a Dutch oven. Crush grapes; add water. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes.

Press mixture through a jellybag or cheesecloth, extracting 4 cups juice. Cover and let sit overnight in a cool place. Strain juice through a double thickness of damp cheesecloth.

Combine juice and sugar in a large Dutch oven, and stir well. Place over high heat; cook, stirring constantly, until mixture comes to a rapid boil. Add pectin, and bring to a full rolling boil; boil 1 minute, stirring constantly.

Remove from heat, and skim off foam with a metal spoon. Quickly pour hot mixture into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 5 minutes. Carefully remove jars from water to cool.


53 calories, 0 grams fat, 14 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletter that features hand-picked recipes

shared by: Eura, Iowa, USA

ratings & reviews

number of 5 star votes on this recipe
number of 4 star votes on this recipe
number of 3 star votes on this recipe
number of 2 star votes on this recipe
number of 1 star votes on this recipe
number of unrated comments on this recipe0

Guest at

recipe rating
This jelly is perfect! And I agree about the butter to prevent the foam, my mom always does that too.

Guest at

recipe rating
Easy to make and I cut the sugar to 4 1/2 cups. A tip - my Grandma said to put a knob of butter or margarine in while boiling - it stops the scum forming.

Guest at

recipe rating
This was the easiest Jelly to make! and everyone in the family loved it! Can't wait to do this again next year!!!

Registered Member at

Member since: October 23, 2007
recipe rating
Love your recipe, but a little too sweet for our liking. Is there anything I can do to alter this. Made jely for the first time from our own grapes in our backyard.
Thank you

Guest at

recipe rating
The recipe was great,but a little too sweet. Can I cut back on the sugar at all and still have it turn out as good. This is my first time at making jelly. Made it right from our own grapes in our backyard.

follow cdkitchen:   subscribe via rss find us on facebook find us on google plus find us on twitter find us on pinterest