Canning recipe
Deep-Purple Concord Grape Jelly
This clear, glossy jelly is full of sun-ripened grape flavor and makes an everyday breakfast feel special.
Preparation
75 min.
75 min.
Cooking time
10 min.
10 min.
Servings
32
32
Jars
9
9
Difficulty
Medium
Medium
Ingredients
1600 g ripe Concord grapes
240 ml water
1400 g white granulated sugar
50 g regular powdered fruit pectin
240 ml water
1400 g white granulated sugar
50 g regular powdered fruit pectin
Preparation
1. Wash the grapes, remove the stems, and crush them. Bring to a boil with the water, then simmer gently for 10 minutes. Drain the juice through a jelly bag. For exceptionally clear jelly, chill the juice overnight and strain it again through fine cloth.
2. Measure exactly 1200 ml of the extracted grape juice. Mix in the regular powdered pectin thoroughly and bring to a full rolling boil, stirring constantly.
3. Stir in all the sugar at once, bring back to a vigorous boil, and boil hard for exactly 1 minute. Skim off the foam.
4. Immediately fill hot canning jars holding about 240 ml, leaving 6 mm headspace. Wipe the rims and secure the lids.
5. Process in a boiling-water canner for 10 minutes at elevations up to 1830 m, or 15 minutes above that. Let the jars cool undisturbed for 12–24 hours, then check the seals.
2. Measure exactly 1200 ml of the extracted grape juice. Mix in the regular powdered pectin thoroughly and bring to a full rolling boil, stirring constantly.
3. Stir in all the sugar at once, bring back to a vigorous boil, and boil hard for exactly 1 minute. Skim off the foam.
4. Immediately fill hot canning jars holding about 240 ml, leaving 6 mm headspace. Wipe the rims and secure the lids.
5. Process in a boiling-water canner for 10 minutes at elevations up to 1830 m, or 15 minutes above that. Let the jars cool undisturbed for 12–24 hours, then check the seals.
Storage
Store sealed jars in a cool, dry, dark pantry. Refrigerate after opening.
Shelf life
Unopened jars keep their best quality for about 12 months; use within 4 weeks after opening.
Safety note
Use regular powdered pectin, not a low-sugar specialty pectin. Measure grape juice, pectin, and sugar exactly; boiling-water canning is required.