Best 5 Quick Grape Jelly Recipes

GRAPE JELLY

Steps:

• Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
• Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
• Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

QUICK GRAPE JELLY

Steps:

• Combine grape juice and sugar in a large Dutch Oven; bring to a boil, stirring constantly.
• Stir in pectin; boil 1 minute, stirring constantly.
• Remove from heat, and skim off foam with a metal spoon.
• Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes.

HOMEMADE GRAPE JELLY RECIPE

Steps:

• Wash the grapes. If making jelly from grape juice, skip to step 6
• In a large bowl, add enough grapes to fill the bottom of the bowl. Using a potato masher, crush the grapes.
• Add the crushed grapes to a large non-reactive stockpot. Repeat until all the grapes are in the pot.
• Add enough water to the pot just until the grapes are barely covered. Bring the grapes to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 10 minutes.
• Pour the mixture into a jelly strainer or in a colander lined with cheesecloth over a large bowl. For best results let the mixture strain overnight.
• In a small bowl, add the pectin and ½ cup of sugar and mix together. Set aside.
• Place a metal spoon in a glass of ice water and set aside.
• Pour the strained grape juice into a large stockpot and add the pectin/sugar mixture. Over medium-high heat cook the juice until it begins to boil.
• Stir in the remaining sugar and bring it back to a rolling boil. Let it continue to boil for 1 minute and test the thickness using the cold spoon. Fill the teaspoon half full and set it on a plate. Once It cools to room temperature, turn the spoon sideways. If the gel has thickened to the desired consistency you can begin to fill the sterilized mason jars, leaving ¼ inch head space. If not, continue the boiling process and retest until it thickens.
• You can freeze the jelly in freezer-safe mason jars or process in a hot water bath for 5 minutes (adjusting for altitude as needed) for both half-pint and pint jars.

GRAPE JELLY

Steps:

• Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
• Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.

GRAPE JELLY

Steps:

• First make the grape juice using clean washed grapes.
• To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
• Bring to a boil and simmer covered for 10 minutes.
• Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
• In a very big pan, put 5 cups of the juice.
• Add the fruit pectin to the juice.
• Mix well.
• On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
• Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
• Remove from heat, skim off foam and pour into hot jars.
• If using paraffin, pour hot paraffin in on top of jelly.
• Or seal with canning lids.