Homemade Canned Grape Jelly
Homemade canned grape jelly never tasted better. You can can your own grape jelly and enjoy it all year with this recipe.
Servings: 6 half pints
Equipment
Ingredients
- 4 cups grape juice
- 7 cups sugar
- 6 Tablespoons pectin
- 1/2 teaspoon butter (this is optional)
Instructions
- Fill water bath canner with water and turn on to heat water.
- In a large pan, add the grape juice and pectin and stir to disolve the pectin. Add butter (optional) to reduce the foam.
- Bring the mix to a full rolling boil. A boil that cannot be stopped by stirring. Let it boil for 10 minutes of medium heat.
- Add the sugar and then stir out and let disolve.
- Bring back to a boil. Let boil for 1 minute. A rolling boil is a boil that canning be stirred down. Stir constantly.
- Remove from the heat.
- Skim off any foam that is on the jelly.
- Ladle the jelly into the jars using the canning funnel (keep the jars clean)
- Fill to 1/4" headspace
- Wipe the jars rim with a clean wet towel
- Place the seals and bands on the jar.
- Process the jars in a water bath canner for 10 minutes. Let the jars sit for 5 minutes before removing and placing a towel over them on the counter while they cool.
- Label and date the jars. Remove the bands for storage and check that the seals do not lift up.
- If the jars don't set, you can reprocess in the waterbath again for 10 minutes or add 2 Tablespoons of pectin and reprocess to a boil and waterbath again. You can only reprocess within the first 24 hours.