Wild Grape Jelly

Grape Jelly on a bagel on a breakfast plate.

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4 from 4 votes

Add a delicious dab of this on your morning bagel...it will take you back to your childhood!

Prep Time30

Cook Time15

Draining Time4

Total Time4 45

Course: Condiments

Cuisine: American

Servings: half pints

Calories: 816kcal

Author: Carolyn Hetke

Equipment

1 canner optional
7 half pint jars with lids and screw bands

Ingredients

4 lbs grapes enough to produce 4 cups of juice
½ cup water

Jelly

4 cups grape juice from above grapes or store bought grape juice will work too.
6 ¾ cups sugar
170 ml liquid pectin about 5.75 oz
½ teaspoon butter

Instructions

Preparing the Grapes

Remove grapes from their stems and wash well. Put grapes and ½ cup of water in a large pot. Mash grapes slightly with a potato washer to break some skins.
Bring grapes to a boil over medium high heat. Reduce heat to medium and simmer 10 minutes, stirring occasionally. Skim off any foam occasionally.
While grapes are simmering, line a large collander with cheese cloth. Collander should be large enough to hold the entire grape mixture. ( Or us mulitple collanders lined with cheese cloth if necessary). Allow grapes to drain at least 4 hours. Overnight is even better.
Press the grapes to extract all juice. Discard the grape mixture and reserve the juice. You need four cups of juice. If need be add a bit of water or grape juice (or red wine) to bring the juice up to a full 4 cups.

Prepare the Jars

Sterilize half pint jars in 275° oven for 15 minutes. Wash lids and bands but leave them at room temperature. It is no longer necessary to submerge lids in boiling water. See Note 1 below. Keep jars warm until ready to pour the jelly in.
If you are planning to can the jelly prepare your canner with enough hot water to cover the jars by at least 1".

Make the Jelly

Bring the sugar, butter and juice to a rolling boil over high heat in a large saucepan. Stir often.
Add liquid pectin and boil for 1 minute, stirring constantly. Do not over cook once the pectin has been added or it may not gel properly.
Remove the pan from the heat. Gently scoop off any foam on top of the mixture.
Ladle hot mixture in to hot jars. Leave ¼" headspace. Wipe rims clean. Center lids and screw bands on just until finger tight.
If canning, add jars to canner covered by at least 1" water. Water bath 10 minutes. Remove jars, allow them to cool at least 8 hours or overnight. Check seals and store. Jelly will keep easily up to 12 months on the shelf.
Alternatively, fill sterilized jars and leave ¼" headspace. Wipe rims clean. Center lids and screw bands on just until finger tight. Allow jars to cool overnight, check seals. Jelly can be stored sealed in the fridge up to 3 months or in the freezer up to a year.

Notes

Note 1: New canning guidelines now recommend leaving the lids and bands at room temperature. It is no longer necessary to submerge lids in boiling water.

Nutrition is approximate and per half pint.

Nutrition