Making Your Own at Home

This grape jelly recipe is a simple way to preserve fresh grapes and enjoy their sweetness all year round. Perfect on toast, cheese, or in the classic peanut butter and jelly sandwich, it’s a versatile homemade treat. A delicious way to bring a little taste of summer into the colder months.

Homemade Grape Jelly Recipe

I first discovered grape jelly while living in the US, and I was utterly hooked. At first, a few sceptical French eyebrows were raised (I had too!), but I had to admit, there’s something downright irresistible about a peanut butter and grape jelly sandwich. Soft, sweet, a touch nutty… sheer magic!

I’ve been nursing a little vine in the garden for the past few years, watching it slowly growing from strength to strength. It took a bit of patience but since last year it’s started to reward us with a good crop of grapes. We enjoy some fresh as a snack or in salads, and preserve the rest.

It’s so satisfying to watch them grow and harvest them, knowing that with a little time and care, they’ll be transformed into sweet, fragrant grape jelly. It’s my way of capturing a taste of summer to enjoy through the colder winter months, one spoonful at a time.

Choosing the Perfect Grapes for Your Jelly

Because of their rich flavour and natural pectin content, Concord grapes are a popular choice for making jelly. However, other varieties work too.

Make sure to pick dark, flavoursome grapes that are firm, plump, and fully ripe (but not overripe). I’m not a fan of white or green grapes for jelly, as I find them too bland.

Other Jam Recipes To Make in Autumn

Watch How To Make Grape Jelly

Ingredients and Equipment for Grape Jelly

Ingredients:

• grapes
• jam sugar with pectin
• lemon juice

Equipment:

• large heavy-bottom stockpot
• sieve
• large bowl
• cheesecloth
• jam jars and lids
• digital food thermometer (optional)
• potato masher

I use a thermometer to check the jelly setting point. If you do not have one, you can test if the jelly has set, by putting a teaspoon of jelly on a cold saucer. See the preparation note in the step-by-step method below.

Step-by-Step Grape Jelly Making Process

Note: This recipe yields approximately 450ml of grape jelly. Adjust quantities as needed (see note 1 in recipe card below).

Things to Keep in Mind Before you Start

• To test the jelly: If you are using using saucers to test the jelly, place some in the freezer overnight.

• Sterilising the jars: To ensure food safety and prolong shelf life, it is important to sterilise the jars beforehand (see recipe card below for full instructions). You do not want to do this too far in advance as the jars should be warm when the jam is poured into them.

Step 1: Pre-cook the Grapes

• Wash the grapes. Remove the grapes from their stems discarding spoiled ones. Place the grapes in a large heavy-bottom stockpot.
• Crush the grapes with a potato masher to release some of their juice.
• Stirring occasionally, bring the smashed grapes to a gentle simmer over medium heat. Cook for around 10 to 15 minutes, or until the grapes have broken down and released their juice.

Step 2: Strain the Grape Juice

• Pour the grape mixture in a sieve lined with cheesecloth and leave to strain overnight. Avoid squeezing the grapes as this can make the jelly cloudy and release some bitterness from the skins or seeds.

Step 3: Work Out How Much Sugar is Needed

• The next day, measure how much juice you have and work out the amount of sugar and lemon juice needed. The ratio I use is 600ml (US 2 1/2 cup) juice for 450g (US 2 1/4 cup) jam sugar and the juice of 1/2 lemon.

Step 4: Cook the Grape Jelly

• Place the juice, sugar and lemon juice in a heavy-bottom stockpot.
• Place the pan over high heat and bring to a boil.
• Skim off any scum or foam from the surface with a spoon and discard.
• Allow the mixture to bubble steadily until it reaches setting point 105°C (220°F) on a digital food thermometer.
• If you do not have a thermometer, you can test if the jelly has set, by putting a teaspoon of jelly on one of the cold saucer. Let it cool for a minute. The jelly is done when it wrinkles and holds its shape when pushed with your finger.

Step 5: Can and Store

• Pour the jelly in the sterilised jars. Seal the jars.
• Store in a cool and dry place away from the light. Keep in the fridge once opened.

Troubleshooting and Tips

Common Issues and Solutions:

Storing and Using Your Homemade Grape Jelly

Properly sealed and processed jars can be stored at room temperature for up to 18 months.

Storage Methods:

• Refrigerator: Once opened jars will keep for up to 1 month.

Creative Uses for Grape Jelly:

Beyond the quintessential peanut butter and jelly sandwich, here are some other ways to enjoy this grape jelly:

• Swirl into yoghurt or porridge to give your breakfast a fruity boost
• Filling for cookies, tarts, pies or pastries
• Pairs well with cheese and crackers
• Topping for cheesecake or ice cream
• Use as ingredient in savoury sauce

I hope you enjoy this grape jelly recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

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