There’s something truly magical about making your own jelly at home. I still remember the first time I tried homemade grape jelly at my grandmother’s kitchen table.
The rich, sweet flavor paired with freshly baked bread was pure bliss. That memory inspired me to create my own version, and today, I’m excited to share this simple and delicious Sure Jell Grape Jelly recipe with you.
Whether you’re a seasoned cook or just starting out, this recipe brings the comforting taste of homemade goodness right to your kitchen.
Sure Jell Grape Jelly Recipe
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American
- Course: Breakfast, Snack
- Difficulty Level: Easy
- Yield: Approximately 8 cups of jelly
- Calories Per Serving (1 tablespoon): 50 calories
Ingredients
- 5 cups grape juice (store-bought or freshly extracted)
- 1 cup water
- 1 box (1.75 oz) SURE-JELL Fruit Pectin
- 1/2 teaspoon butter or margarine
- 7 cups granulated sugar
Tip: If you prefer a less sweet jelly, you can reduce the sugar to 6 cups, but keep in mind that it may affect the set of the jelly slightly.
Instructions
Prepare Your Workspace
Start by gathering all your ingredients and equipment. You’ll need a large saucepan, sterilized jars with lids, a ladle, and a canning funnel if available. Having everything ready makes the process smooth and enjoyable.
Combine Juice And Water
Pour the grape juice and water into the large saucepan. Stir them together over medium heat.
Add Pectin
Gradually stir in the SURE-JELL Fruit Pectin until it’s completely dissolved. Adding the pectin slowly prevents any lumps from forming.
Add Butter
Stir in the butter or margarine. This small amount helps reduce foam during the boiling process, giving your grape jelly a clear and smooth finish.
Bring To A Boil
Increase the heat to high and bring the mixture to a full rolling boil while stirring constantly. A rolling boil is one that doesn’t stop bubbling even when stirred.
Add Sugar
Once boiling, quickly stir in all the sugar. Keep stirring until the sugar is completely dissolved.
Boil Again
Bring the mixture back to a rolling boil and cook, stirring continually, for precisely one minute. Timing is crucial here to ensure the jelly sets properly.
Remove From Heat And Skim Foam
After 1 minute, remove the saucepan from heat. If there’s any foam on the surface, skim it off with a spoon for a clear jelly.
Fill The Jars
Carefully ladle the hot jelly into your prepared jars, leaving about 1/4-inch space at the top. After cleaning the jar rims, screw on the lids firmly.
Process The Jars
Place the filled jars in a boiling water canner and process for 5 minutes to seal. If you don’t have a canner, you can use a large pot with a rack at the bottom.
Cool And Store
Remove the jars from the canner and let them cool undisturbed at room temperature. You’ll hear a satisfying “pop” sound as they seal. Check the seals after cooling, then store in a cool, dark place.
Enjoy your homemade Sure Jell Grape Jelly on toast, biscuits, or even as a glaze for meats!
Tips And Variations
- Juice Options: You can use either store-bought grape juice or freshly extracted juice from grapes. If using fresh grapes, make sure to strain the juice well to remove any pulp or seeds.
- Sugar Alternatives: For a lower-sugar version, look for SURE-JELL Less or No Sugar Needed Fruit Pectin and adjust the sugar quantity as per the package instructions.
- Adding Flavor: For a unique twist, add a teaspoon of vanilla extract or a pinch of cinnamon to the mixture before boiling. It adds a lovely depth of flavor to the jelly.
- Storage Tips: Once opened, store the jelly in the refrigerator and consume within 3 weeks. Unopened, properly sealed jars can last up to 1 year when stored in a cool, dark place.
- Testing For Set: If you’re unsure whether your jelly will set, place a small plate in the freezer before you start cooking. When ready, drop a spoonful of hot jelly onto the cold plate. It is set if it wrinkles when you press it with your finger.
Serving Suggestions
- Classic Breakfast: Spread generously on warm toast, bagels, or freshly baked biscuits for a delightful start to your day.
- Cheese Pairing: Serve alongside a cheese platter. It pairs beautifully with sharp cheddar, brie, or goat cheese.
- Glaze For Meats: Use as a glaze for roasted chicken. For a savory and sweet finish, just brush it on during the last few minutes of cooking.
- Dessert Topping: Drizzle over vanilla ice cream or cheesecake for an extra layer of sweetness.
Let’s Get Cooking!
I hope this Sure Jell Grape Jelly recipe brings as much joy to your kitchen as it does to mine. There’s nothing quite like the satisfaction of spreading your own homemade jelly on a slice of bread and savoring that first bite.
Give it a try, and let me know how it turns out for you! Feel free to share your experiences, questions, or any fun variations you come up with. Happy cooking!
My Favorite Sure Jell Grape Jelly Recipe
Ingredients
- 5 cups grape juice store-bought or freshly extracted
- 1 cup water
- 1 box 1.75 oz SURE-JELL Fruit Pectin
- 1/2 teaspoon butter or margarine
- 7 cups granulated sugar
Instructions
Prepare Your Workspace
- Start by gathering all your ingredients and equipment. You’ll need a large saucepan, sterilized jars with lids, a ladle, and a canning funnel if available. Having everything ready makes the process smooth and enjoyable.
Combine Juice And Water
- Pour the grape juice and water into the large saucepan. Stir them together over medium heat.
Add Pectin
- Gradually stir in the SURE-JELL Fruit Pectin until it’s completely dissolved. Adding the pectin slowly prevents any lumps from forming.
Add Butter
- Stir in the butter or margarine. This small amount helps reduce foam during the boiling process, giving your grape jelly a clear and smooth finish.
Bring To A Boil
- Increase the heat to high and bring the mixture to a full rolling boil while stirring constantly. A rolling boil is one that doesn’t stop bubbling even when stirred.
Add Sugar
- Once boiling, quickly stir in all the sugar. Keep stirring until the sugar is completely dissolved.
Boil Again
- Bring the mixture back to a rolling boil and cook, stirring continually, for precisely one minute. Timing is crucial here to ensure the jelly sets properly.
Remove From Heat And Skim Foam
- After 1 minute, remove the saucepan from heat. If there’s any foam on the surface, skim it off with a spoon for a clear jelly.
Fill The Jars
- Carefully ladle the hot jelly into your prepared jars, leaving about 1/4-inch space at the top. After cleaning the jar rims, screw on the lids firmly.
Process The Jars
- Place the filled jars in a boiling water canner and process for 5 minutes to seal. If you don’t have a canner, you can use a large pot with a rack at the bottom.
Cool And Store
- Remove the jars from the canner and let them cool undisturbed at room temperature. You’ll hear a satisfying “pop” sound as they seal. Check the seals after cooling, then store in a cool, dark place.
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