Grape Jelly

Recipe View 20 mins Prepare the Jars: Sterilize your jelly jars and lids by boiling them in water for 10 minutes. Allow the jars to air dry completely. (Prep time: 20 minutes)

Recipe View 10 mins Combine and Boil: In a large, heavy-bottomed pot, whisk together the grape juice and powdered fruit pectin until no lumps remain. Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly to prevent scorching. (Cook time: 10 minutes)

Recipe View 1 mins Add Sugar: Pour in the measured sugar all at once, stirring vigorously until it is completely dissolved and the mixture returns to a rolling boil. Continue to boil for exactly 1 minute, stirring constantly. (Cook time: 1 minute)

Recipe View 5 mins Remove from Heat: Take the pot off the heat source and skim off any foam that has formed on the surface of the jelly using a clean spoon.

Recipe View 15 mins Fill the Jars: Carefully ladle the hot jelly into the sterilized jars, leaving approximately 1/4 inch of headspace at the top of each jar. (Prep time: 15 minutes)

Recipe View 5 mins Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to remove any spills. Place the sterilized lids on top of the jars, followed by the screw bands. Tighten the bands until they are fingertip tight.

Recipe View 24 hrs Cool and Set: Allow the filled jars to cool completely at room temperature for 24 hours, undisturbed. You should hear a 'pop' sound as the jars seal. (Wait time: 24 hours)

Recipe View 10 mins Check Seal and Store: After 24 hours, check the seals of the jars by pressing down on the center of each lid. If the lid doesn't flex or pop, it is properly sealed. Store the sealed jars in a cool, dark place for up to one year. Unsealed jars should be refrigerated and used within three weeks.