Grape Jelly with liquid pectin


Quantity: 8 to 9 half-pints

Jar size: half-pints or pints


4 cups grape juice (about 3½ pounds Concord grapes and ½ cup water)
7 cups sugar
½ bottle liquid pectin


1. Sterilize canning jars and keep hot; prepare two-piece canning lids according to manufacturer's directions.

2. Sort, wash, and remove stems 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. Pour everything into a damp jelly bag (or double layer of cheesecloth) and suspend the bag to drain the juice. The clearest jelly comes from juice that has dripped through a jelly bag without pressing or squeezing.

  • If a fruit press is used to extract the juice, the juice should be restrained through a jelly bag.
  • To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals that have formed.

5. Measure juice into a large saucepan. Stir in sugar.

6. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.

7. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute.

8. Remove from heat; skim off foam quickly.

9. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.

10. Wipe rims of jars with a dampened clean towel; adjust two-piece metal canning lids.

11. Process in a boiling water or steam canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min


So Easy to Preserve, 6th edition, 2020