Concord Grape Jelly

Concord Grape Jelly


"At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me."


1 d 1 h servings 101 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
  2. Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.
  • profile image

Your rating



  1. 34 Ratings


We have updated this recipe due to a typo in step 2. The amount of juice should be 4 cups, not 4 quarts.

Awesome and easy recipe...Directions are great...I got exactly 4 cups of juice from the 3 1/2 lbs of grapes and 8 half pints from each recipe. The only thing I did different is instead of letti...

This is how i make grape jelly all the time, but i do not add water and i use wild grapes... the flavour of the grape is better if no water is added. You do have to use more grapes to get the c...

The amounts on this recipe are way, way off. Three and a half pounds of concord grapes don't even come close to providing 4 quarts of juice. It provides about 1/3 to a 1/2 of that amount. Once y...

Lovely jelly, with a beautiful, deep purple colour and silky texture. Sweet, but you still have a good grape flavour coming through. Crushing, juicing & straining the grapes may seem like a pain...

I've never hot water bathed jam or jelly and should have listened to my gut. The 1/2 jar you always have left over jelled perfectly but all the full jars that I water bathed are grape syrup. G...

The jelly turned out great. I used the grapes out of my garden (not sure if they are concord). I didn't get exactly 4 cups of juice from my 3 1/2lbs of grapes, I probably only got about 3 3/4c...

This is a very good recipe, although i personally would cut back on the sugar by a half cup to a cup, it seems extreamly sweet.

Good Recipe! I didn't have enough grapes to end up with 4 cups of juice so I cheated and added store bought grape juice (100% juice) to increase it to the right amount. It turned out perfectly...