• 5servings
  • 1500minutes
  • 40calories

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 cups prepared juice (buy about 1-1/2 lb. fully ripe Concord grapes)

  2. 2/3 cup plus 2 Tbsp. water , divided

  3. 4 cups sugar , measured into separate bowl

  4. 1 pouch CERTO Fruit Pectin

Instructions Jump to Ingredients ↑

  1. RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

  2. STEM and crush grapes thoroughly, 1 layer at a time. Place in large saucepan; add 2/3 cup water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2 cups juice into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

  3. MIX remaining 2 Tbsp. water and the pectin in small bowl. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

  4. FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.


Send feedback