Homemade Grape Jelly

I first learned how to make grape jelly from a beginner cooking class I took over the summer with my brother. Since then, I've always enjoyed digging into a jar of delicious jelly to spread on biscuits or to make that classic PB and J sandwich! I'm excited to show you all how simple this recipe is, and how to properly preserve your jars so that they can last on the shelf for several months! You don't need any prior jelly-making experience to follow these easy steps.

Makes 3 half-pint jars:

Kitchen Equipment

• 3 half-pint mason jars
• small saucepan
• large saucepan
• stockpot

Ingredients

• 2 cups grape juice
• 1/2 cup water
• 1 1/2 cups sugar
• 2 Tbsp + 2 1/2 tsp powdered pectin

NOTE: You can find powdered pectin in any grocery store. It's usually found in the baking aisle by the gelatin mixes.

Before making your jelly, you will need to make sure that your jars are safe to use and ready to preserve whatever you're putting in. This step ensures that your jelly is kept properly and shelf-stable! We wouldn't want it to spoil in your pantry.

1. Check for any cracks, chips, or rust on the jars. If you see any, get a new one
2. Wash your jars in hot soapy water and rinse well
3. Place them upside down on a clean towel. Don't turn them over until you're ready to fill them
4. Place the lids in a pan of water and bring to a boil
5. Remove them from the heat and leave them in the hot water until they're ready to use

1. Measure your 1 1/2 cups sugar and set aside
2. From your measured sugar, mix 2 Tbsp with the measured pectin
3. Add this sugar-pectin mixture to your grape juice in a large saucepan
4. Stir constantly over medium heat until it comes to a full boil

NOTE: The saucepan should be no more than 1/3 full to allow space for when it boils later

1. Pour in the remaining sugar and bring the mixture back to a boil
2. Let it boil for 1 minute
3. Remove from heat

1. Skim off any foam/skin that may have formed in the jelly mixture
2. Pour your jelly into the mason jars

NOTE: Leave 1/4 inch of space from the top of the jar. This ensures that the lid can be sealed properly later.

1. Cover your jars with the lids and screw the rings on firmly
2. Boil water in your stockpot and place your jars inside
3. Boil them for 10 minutes
4. Remove the jars and listen for a "pop" sound and an indentation on the lids

CAUTION: The jars will be very hot so be careful when placing them into the boiling water. I suggest using tongs.

NOTE:

• The boiling water should completely cover the top of your jars
• The indentation on the lid confirms that your jelly has been vacuum-sealed!

After your jelly has cooled down, feel free to dig in or save it on the shelf for months! I hope you enjoy your homemade jelly, and feel free to adjust the recipe to your taste.