Small batch Grape Jelly 
<< Previous Next >>
Recipe ID: 273

Recipe       Print Friendly print this recipe Tell-a-Friend tell-a-friend Add-to-Favorites add-to-favorites

We happen to have 1 grape plant that bears fruit.  It's a sort of red grape variety and we don't know what type other than they are small, red, has seeds and tastes great!  The plant was given to us from a vineyard so we have no idea what type they are? Possibly just a red table grape.  However, they grow and this year produced about 3.5 pounds of grapes that made 2.5 cups of juice.  Now, being that they are small and have seeds we most likely couldn't or wouldn't eat them all and they would just go to waste...  Except for this easy to make grape jelly recipe :)  I would hate to see them go to waste, so grape jelly it is.  If you have grapes that you don't want to go to waste, I suggest to make jelly!


2.5 cups of grape juice (about 3 to 3.5 lbs of grapes) If you end up with more than 2.5 cups of juice, just adjust this recipe.
3 tablespoons of pectin (not the sugar free kind) 1 box is 1.75oz so I used a tad more than half because I prefer a firmer jelly.  A full box is for a 5 cup recipe.
3.5 cups of sugar


  1. Remove the stem from your grapes and wash
  2. Add your grapes to a medium pot and mash with a potato masher
  3. Add 3/4 cup of water
  4. Bring to a boil, reduce to a simmer and simmer for 10 minutes
  5. In a seperate pan or bowl, strain and squeeze our all the juice using a jelly cloth, cheese cloth or I used a screen strainer. 
  6. In a large pan, add your 2.5 cups of juice and 3 tablespoons of pectin and mix well.
  7. Over high heat, bring to a full boil and hard boil for one minute stirring constantly. 
  8. BE CAREFULL and do not let your juice rise out of your pan.  If it looks like it will, turn off heat until mixture lowers.
  9. Add all the sugar at once and bring back to a full boil and hard boil again for one minute. 
  10. Again BE CAREFULL and do not let your juice rise out of your pan.  If it looks like it will, turn off heat until mixture lowers.
  11. Remove from heat
  12. Pour into your hot jars immediately, put on lids and follow canning guidelines, and process in a hot water bath for 5 minutes.

Since this recipe makes 2 pint jars of jelly, I added the jelly to my jars, placed the lids on, let cool and placed them in the refrigerater as they will be eaten within 6 months.  If you plan on saving in your cupboard, then follow canning guidlines.

Hope you Enjoy!

 Chef's Info

Did you make it? Review it!

  • Number of Times Viewed:
  • 18536
  Member Since: Aug 29, 2015
  Contact Chef
Your Name:
Your Email Address:
Your Comments:

Recipe Comments - Must be logged into Facebook to comment

View or add your comments on this recipe below. You can choose to have it show on your Facebook wall or just on this page.

 Chef's Info

Did you make it? Review it!



  Recent Recipes

<< Previous Next >>