Easy Grape Jelly Recipe for Beginner Canners

Once you make this Easy Grape Jelly, you will never go back to store-bought jelly! Ditch the large amounts of sugar, preservatives, food dyes, and extra ingredients, and make a simple and clean jelly that is so flavorful! You are going to LOVE it. If you’re looking for more jam and jelly recipes, check out 12 Easy Jam and Jelly Recipes for Beginners

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What You’ll Need:

• Canning Tools: These tools make canning so much easier. The jar lifter and funnel are non-negotiable.
• Waterbath Canner– Mine is similar to this one! There are also bundles where you can get your canner and the tools together and save a little bit.
• Stainless steel funnel– Most canning tool sets come with a plastic funnel but I upgraded to a stainless steel one because I’m trying to reduce how much plastic I’m using in the kitchen. This is a great option for a stainless steel funnel.
• Concord grape juice– I buy organic when possible. You should be able to find good organic grape juice at your local grocery store. You can also juice your own grapes but for a quick jelly, this is my go-to.
• Sugar– I use organic, raw sugar when possible. Make sure you use the recommended amount of sugar based on this recipe or your pectin instructions. Not using enough sugar will make your jelly not set properly. If that happens, make sure to check out my Rebatching Jelly post so you can fix it (but spoiler alert, you’ll have to add more sugar).
• Butter is an optional ingredient. It helps to keep the foaming or bubbles down in your finished jams or jellies. Some people skim the foam off the top and throw it out. I would never do that. Why waste perfectly delicious jelly just because it has a few bubbles? So add butter or don’t add butter—it’s up to you!
• Low or no sugar pectin– I like to use a low sugar pectin because if I can make jelly with less sugar in it than a regular jelly and it still tastes just as good (even better sometimes) then of course I’m going to do that!

How to Make Easy Grape Jelly

Prepare your jars, rings, and lids by washing them and setting them aside to dry. You don’t need to sanitize them because they will be in the canner long enough to kill any bacteria. If we were only going to process for 5 minutes, you would need to sanitize the jars and lids. Prepare your water bath canner by adding water to it.

Measure 4 cups of delicious organic concord grape juice into a pot. Combine the box of low-sugar pectin with 1/4 cup sugar. You don’t have to combine the pectin with sugar, but it will help the pectin to mix in evenly without clumping. Add the pectin mixture and 1/4 tsp butter to the juice and stir until dissolved. Adding just a little bit of butter to your jam will help it not to foam while it’s boiling. Bring the mixture to a rolling boil over high heat. Stir constantly to avoid burning.

Add the rest of the sugar and bring back to a rolling boil. Hard boil for 1 minute, stirring constantly. You should not be able to stir down the bubbles. Remove from heat. Skim off foam if you want.

Start heating the water in your canner so it can warm up to match the temperature of your jars when you add them. You want to add hot jars to hot water so there is not a big temperature shock to the glass jars. Adding hot jars to cold water could cause them to crack.

Using a funnel, ladle your grape jelly into clean jars, leaving 1/4 inch headspace. Wipe the rims with a clean cloth and put the lids on. Tighten rings to fingertip tight.

Canning the Jelly

Put the jars in the canner and lower the rack. The water should cover the jars by about 1-2 inches. Add water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process the jars for 10 minutes.

When the timer goes off, turn the heat off and let sit for 5 minutes. Remove the lid and remove the jars using a jar lifter. Let sit undisturbed for 12-24 hours and then check for proper seals. Store in a cool, dry place with the rings off. Your grape jelly should be good for about a year and once opened it is good for 3-4 weeks in the refrigerator.

If after 24 hours your jelly doesn’t set, it is likely because you didn’t add enough pectin, sugar, or didn’t boil long enough. You can easily rebatch the jelly by following these instructions.

FAQs about Grape Jelly & Canning

Grape Jelly

This homemade grape jelly recipe uses pure grape juice to create a rich, sweet, and smooth preserve that's perfect for spreading on toast, pairing with peanut butter, or adding a fruity touch to your favorite desserts. It's also a great beginner canning recipe, making it easy for first-timers to dive into the world of homemade preserves with confidence.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Processing Time 10 minutes mins

Servings 6 jars

Equipment

• water bath canner
• Canning Tools

Ingredients

  

• 4 cups concord grape juice organic
• 4 cups sugar organic, raw
• 1 box low sugar sure jell pectin
• 1/4 tsp butter

Instructions

 

• Wash 6 half-pint jars, rings, and lids and prepare canner by adding water to it.
• Measure 4 cups of juice and pour it into a pot.
• Combine pectin with 1/4 cup sugar. Add pectin mixture and butter to the juice and stir until dissolved. Bring the mixture to a rolling boil over high heat. Stir constantly to avoid burning.
• Add the rest of the sugar and bring back to a rolling boil. Hard boil for 1 minute, stirring constantly. You should not be able to stir down the bubbles. Remove from heat. Skim off foam if necessary.
• Using a funnel, ladle the jelly into clean jars, leaving 1/4 inch headspace. Wipe the rims with a clean cloth and put the lids on. Tighten rings to fingertip tight.
• Start heating the water in the canner.
• Put the jars in the canner and lower the rack. The water should cover the jars by about 1-2 inches. Add water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process the jars for 10 minutes.
• When the timer goes off, turn the heat off and let sit for 5 minutes. Remove the lid and remove the jars using a jar lifter. Let sit undisturbed for 12-24 hours and then check for proper seals. Store in a cool, dry place with the rings off.