Grape Jelly from frozen concentrated juice


Quantity: 10 half-pints

Jar size: half-pints or pints


6½ cups sugar
2½ cups water
2 pouches liquid pectin
3 six-ounce cans (2¼ cups) frozen concentrated grape juice


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

2. Stir the sugar into the water. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute.

3. Remove from heat. Stir in pectin. Add thawed concentrated grape juice and mix well.

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

5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

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

Processing time:

Processing Times for Boiling Water 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

Source: National Center for Home Food Preservation