At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.

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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.

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  • Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

Nutrition Facts

101.4 calories; protein 0.2g; carbohydrates 26.2g 8% DV; fat 0.1g; cholesterolmg; sodium 0.7mg. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2003
We have updated this recipe due to a typo in step 2. The amount of juice should be 4 cups, not 4 quarts. Read More
(185)

Most helpful critical review

Rating: 1 stars
10/01/2003
The amounts on this recipe are way way off. Three and a half pounds of concord grapes don't even come close to providing 4 quarts of juice. It provides about 1/3 to a 1/2 of that amount. Once you've got your juice you get to guess the amount of sugar and pectin to put in leaving you with a runny mess. Unless you know what you're doing don't bother with this recipe! Read More
(92)
89 Ratings
  • 5 star values: 52
  • 4 star values: 27
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
10/17/2003
We have updated this recipe due to a typo in step 2. The amount of juice should be 4 cups, not 4 quarts. Read More
(185)
Rating: 5 stars
08/18/2006
Awesome and easy recipe...Directions are great...I got exactly 4 cups of juice from the 3 1/2 lbs of grapes and 8 half pints from each recipe. The only thing I did different is instead of letting the juice sit overnight, I cooled it at room temperature for a couple of hours, and then put it in the fridge for a couple of hours so I cuold finish my jelly the same day that I started it. Read More
(154)
Rating: 5 stars
04/22/2008
This is how i make grape jelly all the time, but i do not add water and i use wild grapes... the flavour of the grape is better if no water is added. You do have to use more grapes to get the cups needed to make the jelly. Read More
(145)
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Rating: 1 stars
10/01/2003
The amounts on this recipe are way way off. Three and a half pounds of concord grapes don't even come close to providing 4 quarts of juice. It provides about 1/3 to a 1/2 of that amount. Once you've got your juice you get to guess the amount of sugar and pectin to put in leaving you with a runny mess. Unless you know what you're doing don't bother with this recipe! Read More
(92)
Rating: 4 stars
03/21/2008
Lovely jelly, with a beautiful, deep purple colour and silky texture. Sweet, but you still have a good grape flavour coming through. Crushing, juicing & straining the grapes may seem like a pain, but the end product is worth it. Don't try to make a double batch because 1. when the mixture boils hard for 1 minute, it really foams up high. It would have boiled over my big jam pot if I increased the recipe, and 2. large batches (i.e. more than 4 c. grape juice) of grape jelly don't seem to set up well. Read More
(91)
Rating: 3 stars
09/29/2006
I've never hot water bathed jam or jelly and should have listened to my gut. The 1/2 jar you always have left over jelled perfectly but all the full jars that I water bathed are grape syrup. Great on pancakes and ice cream so no real loss. Read More
(47)
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Rating: 4 stars
10/06/2004
The jelly turned out great. I used the grapes out of my garden (not sure if they are concord). I didn't get exactly 4 cups of juice from my 3 1/2lbs of grapes I probably only got about 3 3/4cups of juice and I only used 6 cups of sugar. I had some of the jelly this morning on toast with peanut butter and it was great. I will be making more tonight. Read More
(47)
Rating: 4 stars
10/20/2003
This is a very good recipe, although i personally would cut back on the sugar by a half cup to a cup, it seems extreamly sweet. Read More
(47)
Rating: 4 stars
08/29/2008
Good Recipe! I didn't have enough grapes to end up with 4 cups of juice so I cheated and added store bought grape juice (100% juice) to increase it to the right amount. It turned out perfectly jelled but I do think it's a little sweeter than I like. Read More
(32)