Homemade Red Grape Jelly Recipe
Introduction
Homemade grape jelly is a delightful way to capture the fresh, sweet flavor of ripe grapes. This simple recipe uses red grapes and jam sugar to create a smooth, spreadable jelly perfect for toast or desserts.
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 gently cook for 5 minutes until the juices start to run.
- Step 2: Mash the grapes with a potato masher or fork, then continue cooking for about 10 minutes, mashing occasionally until the grapes break down completely.
- 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 sieve and allow the juice to drip through for at least 1 hour, preferably overnight.
- Step 4: Measure out about 600ml of the grape juice and pour it into a clean pan. Add the jam sugar and lemon juice.
- Step 5: Bring the mixture to a boil over high heat, skimming off any scum that forms on top.
- Step 6: Continue boiling until the temperature reaches 105°C (221°F) on a sugar thermometer. Without a thermometer, test by placing a chilled plate in the freezer for 5 minutes, then dropping a small amount of jam onto the plate; after 1 minute, if it wrinkles when pushed with a finger, it’s ready.
- Step 7: Pour the hot jelly into sterilised jars and seal immediately.
Tips & Variations
- Use jam sugar with added pectin to ensure the jelly sets properly without additional ingredients.
- For a clearer jelly, let the juice strain overnight and avoid pressing the fruit pulp through the cloth.
- Add a cinnamon stick or a few cloves during boiling for a spiced variation; remove before bottling.
Storage
Store unopened jars in a cool, dark place for up to 3 months. Once opened, keep refrigerated and consume within 3 weeks. To reheat, gently warm the jelly in a saucepan or microwave before spreading.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white grapes instead of red grapes?
Yes, white grapes can be used but will produce a lighter colored jelly with a slightly different taste. The method remains the same.
What if my jelly doesn’t set?
If the jelly doesn’t set, it may need more cooking or additional pectin. You can reboil the jelly with some extra jam sugar and test again for setting.
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Homemade Red Grape Jelly Recipe
- Total Time: 1 hour 45 minutes to overnight (including draining time)
- Yield: Approximately 3 standard 250ml jars 1x
Description
This homemade grape jelly recipe transforms fresh red grapes into a delightful, smooth jelly perfect for spreading on toast or using in desserts. Using fresh grapes cooked gently and combined with jam sugar and lemon juice, this jelly offers a natural fruity flavor with a balanced sweetness and a hint of tartness.
Ingredients
Ingredients
- 1kg red grapes, preferably with seeds (stripped from the stalks)
- 450g jam sugar (with added pectin)
- Juice of 1 lemon
Instructions
- Cook the grapes: Place the grapes in a large saucepan over low heat, cover, and let them gently cook for 5 minutes until the juices start to run from the grapes.
- Mash the grapes: Use a potato masher or fork to crush the grapes, then continue cooking for about 10 more minutes, mashing occasionally until the grapes are falling apart and very soft.
- Strain the juice: Line a sieve with a clean tea towel or kitchen cloth and set it over a bowl. Pour the cooked grape mixture into the cloth and allow it to drip through for at least 1 hour or preferably overnight to extract the juice.
- Measure and combine: Measure out approximately 600ml of grape juice into a pan. Add the 450g of jam sugar and juice of 1 lemon to the pan.
- Cook the jelly: Bring the mixture to a rolling boil over high heat, skimming off any scum that forms. Continue boiling until the temperature reaches 105°C on a sugar thermometer, or perform a wrinkle test by placing a small plate in the freezer, dropping some jelly on it, and checking if it wrinkles after 1 minute.
- Jar the jelly: Pour the hot jelly into sterilized jars while still boiling hot. Seal the jars and allow them to cool. The unopened jelly will keep for up to 3 months.
Notes
- Using grapes with seeds adds extra natural pectin, aiding the jelly’s set.
- Letting the grape mixture drain overnight yields clearer juice and a better set jelly.
- Jam sugar already contains pectin, which removes the need for additional gelling agents.
- Ensure jars are fully sterilized to prevent spoilage and extend shelf life.
- The wrinkle test is a traditional method to check jelly readiness if you don’t have a sugar thermometer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Keywords: grape jelly, homemade jelly, grape preserves, jam sugar, fruit jelly, easy jelly recipe
