How To Make Grape Jelly
Lots of people think of canning as a tremendously finicky and difficult process. That just isn’t true. It does take a little time, but it is one of the few jobs I do that I can still look at and enjoy a few months down the road. I thought I’d share some pictures and the steps that I took in making grape jelly recently. I’ll be using a lot of words to hopefully answer most questions that people might have. But don’t get intimidated. Once you have done this a time or two, you’ll probably find you can make a batch of jam in an hour or less.
Be sure to check out this website to avoid major canning sins. Remember, it’s your own responsibility to make sure your food is safe, so read up on it. But by sticking with high acid foods, such as fruit, pickles, and tomatoes, and by following processing directions carefully, it is very possible to safely store food for your family. In fact, if you stick with high acid foods, you don’t even need a pressure canner. And if you’re doing pints instead of quarts, and have a large stew pot in which to process them, you don’t really even need a specialized canning pot.
Make 7 cups
3-1/2 cups grape juice
5-1/2 cups sugar
One 2 oz box pectin
1/4 cup lemon juice
pint or half-pint canning jars
canning lids and rings
large pot big enough in which to fully submerge jars
canning tongs (extremely helpful, though not essential)
1/4 cup vinegar (pour into your canning water to prevent spotting on jars)
I made my own grape juice, using Concord grapes we’ve grown and the charming old juicer you see below. I borrow it from my parents every September. You put water in a bottom tray, fill the top rack with bunches of grapes, and heat it on the stove until juice comes out the tube. (Here’s something similar: Stainless-Steel Juicer Steamer.) For as old as ours is, it works wonderfully. And yes, you can see in this photo that I can on a flat top range. I do set my pots on very carefully and lift them when moving them, instead of just sliding them around. But it has worked well.
If you are making your own juice and want your jelly to be totally sediment-free, you can strain the juice through a coffee filter set in a wire strainer. I don’t bother with this step, as my family is not that finicky about their jelly. It is perfectly okay to make jelly with grape juice you buy in the store as well.
Prep Steps to Follow for Any Canning Recipe
–Gather all your supplies.
–Thoroughly wash your jars and rings in hot soapy water and set them on a towel to dry. When I’m canning, I like to set a big old bath towel on the counter next to my stove. This gives me a padded place on which to fill jars, and a heat-protected landing pad for when they come out of the canning pot.
–Fill your canning pot halfway and set it on the stove to simmer.
–When the water gets to a simmer, dip your jars and jar lids in the water for 30 seconds or so, to kill any lurking bacteria.
–Once rings and jars have been dipped in the hot water, set them on the clean towel. At this point turn the heat down to low so the water will stay hot while you mix up the jelly.
Making the Jelly
–Get out a second large-ish pot and stick it on the stove.
–Pour the 3-1/2 cups grape juice, lemon, and pectin into the pot, and stir until pectin is dissolved.
– Heat this mixture until it gets to a full rolling boil that cannot be stirred down.
– Quickly add the entire amount of sugar, stirring briskly to mix well. Return to a full rolling boil and boil for 2 minutes.
–Pour jelly into jars, filling to within 1/2 inch of the rim, without overfilling. I find this easiest to do by using a 2 cup glass measuring cup that I dip into the pot of jelly.
–Wipe the rims of the jars with a clean damp cloth so that no jelly residue remains.
–Put lids on jars, then add rings, screwing rings on firmly.
–Place jars in the boiling water bath, making sure there is enough water to cover the jars with 1/2 inch to 1 inch of water.
Just a caution here: never put cold jars into boiling water, or hot jars into cold canning water, as this will cause breakage. The goal is to put hot jars into hot water. However when you are canning multiple batches, you may have some jars cool before you can get them into the canner. If that happens, simple add enough cool water to your canning pot to match the temperature of the jars.
–Turn your stove on high and bring canning water to a brisk boil. (Remember to add a slosh of vinegar to the water, as this helps the jars come out shiny and pretty.) Once the water boils, let it boil for 10 minutes.
–Remove the jars to the towel to cool undisturbed for a few hours.
–Within half an hour or so, you will probably hear lovely ‘pinging’ sounds, which mean your jar lids are sealing properly.
– Before you put the jars away into the cupboard, test to make sure they have sealed by pressing your finger in the center of the lid. If it is well sealed, it will feel tight and won’t pop down and up when you press on it.
That’s it. I am quite sure that it took me longer to write this post than it takes to make a batch of jelly. So give it a try and let me know how your canning goes!!
Other canning recipes I’ve shared:
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