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According to my research, Americans consumed 2.7 times as much grape jelly as strawberry, the next most popular flavor.
If you're a grape jelly enthusiast, this recipe is a must-try. Once you've tasted homemade jelly, you'll never want to go back to the store-bought kind. And if you don't need it to be shelf-stable, there's no need to worry about canning—just prepare your jelly and keep it in the refrigerator.
If you need information on making the grape juice, you can check out complete instructions HERE.
INGREDIENTS
3 Cups of grape juice
1 package of powdered pectin
4 1/2 Cups sugar
DIRECTIONS
Prepare canner, jars and lids.
You should have about 4 cups of grape juice for a full batch. You can add more water if you are close to that amount or you can adjust the sugar & sure jel for the amount of juice you have.
Place grape juice in pot and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full rolling boil, stirring constantly. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top.
Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 10 minutes in boiling water canner. Yield about 8 half-pints.