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Just because you don’t have a garden or access pick-your-own fruit farms or farmer’s markets doesn’t mean that you can’t preserve and can things for your family. You can easily make your own versions of store bought staples—like grape jelly—in your own kitchen and have more control over the ingredients that go in them.
One of the easiest, cheapest and quickest things you can make is grape jelly, made from 100% bottled grape juice. All you need is grape juice, sugar, and pectin.
When my mom and would teach jelly making classes, we would always teach this recipe and strawberry jam, because those are two recipes that you can make year-round and not have to worry about the ingredients not being in season.
Here’s the recipe:
4 cups of grape juice (no sugar added, 100% grape juice)
3 tablespoons of bulk powdered pectin
4 cups of granulated sugar
I like to start by getting my jars nice and hot. My tap water gets very hot, so will let the water run until it’s steaming, then fill my jars to the brims and let them set until I am ready for them.
Measure the grape juice into a large pot. Measure your sugar into a bowl and set aside. Slowly whisk in the pectin, making sure to dissolve any lumps.
Bring to a boil over high heat, stirring frequently. Once it is to a full rolling boil that cannot be stirred down, add the sugar and stir until completely dissolved. Bring mixture back to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat and skim any foam from the top. Empty the warm water from your jars and ladle the jelly in, leaving a 1/4-1/2” headspace.
Wipe jar rims clean and place lids on jars and tighten rings fingertip-tight. Turn jars upside down until cool enough to handle, then turn right side up. Listen for happy pops to let you know your jars have sealed!
Yield: about 5 HALF PINT jars
***I am very aware that the standard, approved method for jelly includes a hot water bath instead of what I wrote above. This is the way we have made jelly for decades and it works for us. We are pleased and comfortable with the results, but do your research and proceed with whatever method works for you. Please refer to the Ball Canning website for all USDA recommended canning practices ***
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