Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the juice. Measure out 5 cups of grape juice in your large pot. If using fresh grapes, juice them thoroughly before measuring.
- Step 2: Add pectin. Sprinkle the box of pectin over the grape juice and stir well to ensure it's fully dissolved.
- Step 3: Bring to a boil. Place the pot over medium-high heat and bring to a rolling boil, stirring constantly.
- Step 4: Add sugar. Once boiling, add in the 7 cups of granulated sugar all at once and stir until dissolved, then return to a full boil.
- Step 5: Boil for one minute. Allow the mixture to boil vigorously for exactly one minute.
- Step 6: Remove from heat. After one minute, remove the pot from heat and skim off any foam that has formed on top.
- Step 7: Fill the jars. Using your funnel, carefully pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Step 8: Seal the jars. Wipe the rims with a clean cloth, place the lids on and screw the bands fingertip-tight.
- Step 9: Process the jars. If preserving longer, process in a boiling water bath for 5-10 minutes.
- Step 10: Cool and store. Allow jars to cool completely before checking seals and storing in a cool, dark place.
Notes
- Reduce sugar to 5 cups for a less sweet jelly.
- Use honey or agave syrup as a natural sweetener.
- Store unopened jars in a cool, dark place for up to one year.