To Prepare Juice

1. Wash hands with soapy water.
2. Sort, wash, and remove stem from fully ripe grapes.
3. Crush grapes. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 10 minutes.
4. Extract juice. Prevent formation of tartrate crystals in the jelly by letting juice stand in a cool place overnight; strain through two thicknesses of damp cheesecloth to remove crystals that have formed.

To Make Jam

1. Measure juice into a kettle.
2. Add pectin and stir well.
3. Place on high heat, stirring constantly. Bring quickly to a full rolling boil that cannot be stirred down.
4. Add sugar, continue stirring, and heat again to a full rolling boil.
5. Boil hard for 1 minute; remove from heat; skim off foam quickly.
6. Follow canning and processing directions below for a safe, shelf-stable product.

Canning Instructions

For best practices, read resources from the National Center for Home Food Preservation. Read Using Boiling-Water Canners before beginning to make jam or jelly at home. Read the USDA Complete Guide to Home Canning: Guide 1 Principles of Home Canning if you are new to canning.

1. Sterilize canning jars in boiling water.
2. Pour hot jelly immediately into hot, sterilized jars, leaving ¼-inch headspace.
3. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
4. Process the filled, lidded jars in a boiling water canner.
5. Carefully remove jars from boiling water; let cool.
6. Remove screw bands after about 12 to 24 hours.
7. Label and date product.
8. Store product in a dark, dry, cool location.

Processing Details

Determine processing times at altitude using a boiling-water canner.

• Jar Sizes: Half-pints or Pints
• Type of Pack: Hot
• Canner Type: Water Bath

Recipe Source

This is a tested, evidence-based recipe from the National Center for Home Food Preservation. University of Georgia Extension.