Homemade Red Grape Jelly Recipe
Introduction
This classic grape jelly captures the sweet, vibrant flavors of red grapes in a smooth, spreadable form. It’s perfect for toast, biscuits, or as a charming homemade gift. With just a few simple ingredients, you can create a delicious jelly that’s truly satisfying.
Ingredients
- 1kg red grapes, preferably with seeds (stripped from the stalks)
- 450g jam sugar (with added pectin)
- Juice of 1 lemon
Instructions
- Step 1: Place the grapes in a large saucepan over low heat. Cover and cook gently for 5 minutes until the juices start to run.
- Step 2: Using a potato masher or fork, mash the grapes. Continue cooking for about 10 more minutes, mashing occasionally until the grapes are breaking down.
- Step 3: Line a sieve with a clean tea towel or kitchen cloth and set it over a bowl. Pour the grape mixture into the cloth and let it drip through for at least 1 hour, preferably overnight.
- Step 4: Measure out the grape juice (about 600ml) and pour it into a clean pan. Add the jam sugar and lemon juice.
- Step 5: Heat the mixture over high heat and bring to a boil. Skim off any scum that forms on the surface.
- Step 6: Let the jelly boil until it reaches 105°C on a sugar thermometer. Without a thermometer, test by placing a cold plate in the freezer for 5 minutes, then dropping a little jelly onto it. After 1 minute, run your finger through the jelly; if it wrinkles, it’s ready.
- Step 7: Pour the hot jelly into sterilised jars and seal immediately.
Tips & Variations
- Using grapes with seeds adds more natural pectin, helping the jelly set better.
- If you prefer a clearer jelly, strain the juice twice through the cloth.
- Add a sprig of rosemary or a cinnamon stick during cooking for a subtle flavor twist, removing it before bottling.
Storage
Store unopened jars in a cool, dark place for up to 3 months. Once opened, keep refrigerated and use within a few weeks. Warm the jelly slightly before spreading for easier use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use seedless grapes for this recipe?
Yes, but using grapes with seeds helps the jelly set better due to higher natural pectin content. If you use seedless grapes, ensure your jam sugar has added pectin or consider adding a pectin booster.
How do I know when the jelly has set?
The jelly sets when heated to 105°C or passes the wrinkle test on a cold plate. This ensures the sugar concentration is right for a firm jelly that won’t run.
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Homemade Red Grape Jelly Recipe
- Total Time: 1 hour plus overnight draining time
- Yield: Approximately 2 jars (about 400–450 ml each) 1x
- Diet: Vegetarian
Description
A classic homemade grape jelly recipe using red grapes, jam sugar with pectin, and lemon juice. This method gently cooks the grapes to release their juice, which is then boiled with sugar and lemon juice to create a smooth, flavorful jelly perfect for spreading on toast or using in desserts.
Ingredients
Ingredients
- 1 kg red grapes, preferably with seeds (stripped from the stalks)
- 450 g jam sugar (with added pectin)
- Juice of 1 lemon
Instructions
- Cook the grapes: Tip the grapes into a large saucepan set over low heat. Cover and gently cook for 5 minutes until the juices start to run.
- Mash the grapes: Using a potato masher or fork, mash up the grapes. Continue cooking for about 10 more minutes, mashing occasionally, until the grapes are falling apart and very soft.
- Strain the juice: Place a clean tea towel or kitchen cloth inside a sieve set over a bowl. Pour the grape mixture into the sieve and let the juice drip through for at least 1 hour, preferably overnight. Do not press the grapes to keep the jelly clear.
- Measure and combine: Measure out about 600 ml of the grape juice and pour it into a clean pan. Add the jam sugar and lemon juice to the pan.
- Boil the jelly: Set the pan over high heat and bring the mixture to a boil. Skim off any scum that forms on the surface. Let it boil until the temperature reaches 105°C (221°F) on a sugar thermometer, or perform the wrinkle test by placing a cold plate in the freezer, putting a little jam on it after 1 minute, and checking if it wrinkles slightly when pushed with a finger.
- Jar the jelly: Pour the hot jelly into sterilized jars immediately. Seal the jars and allow to cool. Unopened, the jelly will keep for up to 3 months.
Notes
- Using jam sugar with added pectin helps the jelly set well without additional gelling agents.
- Allowing the grape juice to drip through the cloth without pressing ensures a clear jelly.
- The wrinkle test is a simple way to check if the jelly has reached the setting point without a thermometer.
- Sterilize jars properly to ensure long shelf life and prevent spoilage.
- If you prefer a seedless jelly, carefully strain all solids and discard grape seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Keywords: grape jelly, homemade jelly, fruit preserves, jam sugar, easy jelly recipe, red grapes jelly
