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Old Fashioned Grape Jelly

recipe at a glance
Rating: 4/5
2 reviews

ready in: over 5 hrs
serves/makes:   5 half-pints

recipe id: 70384
cook method: stovetop

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6 pounds Concord grapes*
3/4 cup water
3 3/4 cups sugar


* use about two-thirds fully ripe grapes and about a third firm yet ripe grapes

Wash and stem grapes. Crush grapes in a 6 or 8-quart Dutch oven or kettle. Add the water. Bring to boiling over high heat; reduce heat. Cover and simmer about 10 minutes or till grapes are very soft.

Using a jelly bag or a colander lined with several thicknesses of 100% cotton cheesecloth, strain the mixture. (This will take about 4 1/2 hours.)

Chill the juice for 12 to 14 hours. Strain again through jelly bag or 100% cotton cheesecloth.

Place juice in Dutch oven or kettle. Add sugar; stir to dissolve. Bring to a full rolling boil. Boil hard, uncovered, till syrup sheets off a metal spoon or reaches 220 degrees F on a jelly thermometer. This will take about 20 minutes. Remove from heat. Quickly skim off foam with a metal spoon.

Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving 1/4" headspace. Wipe jar rims and adjust lids. Process jars in a boiling water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks.

cook's notes

The grapes in this jelly should be at two stages of ripeness. Less ripe grapes contribute more pectin than the fully ripe grapes, helping the jelly to set. Fully ripe grapes lend a richer flavor.

added by

Glory, South Bend, Indiana USA


59 calories, 0 grams fat, 15 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)

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Guest at

REVIEW: 5 star recipe rating
This is fantastic, we have used it two years in a row now, great lower sugar recipe comes our great with our grapes from our vine. I can see how you might get other results if using store grapes as they will all be ripe and it wont have enough unripe pectin loaded grapes to set-up properly. Ours has turned out great both times. We are now trying with our white grapes as well as we got TONS this year. If this is your first time canning this is a great recipe to use and share :)

Guest at

REVIEW: 2 star recipe rating
Was easier than I thought to make from real grapes, except how long does it take to set up? Shoudl I re-boil and us Sure-Jel this time?

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