“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.” - by SWIZZLESTICKS
Ingredients
Adjust Servings
Original recipe yields 8 pints
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (64 total)
- Calories
- 101 cal
- 5%
- Fat
- 0.1 g
- < 1%
- Carbs
- 26.2 g
- 8%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"We have updated this recipe due to a typo in step 2. The amount of juice should be 4 cups, not 4 quarts...." See more"
shaunna
"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 letting the..." See more juice sit overnight, I cooled it at room temperature for a couple of hours, and then put it in the fridge for a couple of hours so I cuold finish my jelly the same day that I started it."
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