Concord Grape Jelly

26 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 d 1 h

“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.”

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Adjust Servings

Original recipe yields 8 pints



  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.

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Reviews (26)

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the allrecipes staff

the allrecipes staff

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 letting the 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.

Marg P

Marg P

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 cups needed to make the jelly.

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Amount Per Serving (64 total)

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

Based on a 2,000 calorie diet



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Wine Jelly


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Orange Juice Jelly