Be sure that your cheesecloth is suspended high enough such that it doesn’t touch the liquid that has dripped through to the bowl. Take the fruit and pour the contents over the cheesecloth. Prepare a few layers of cheesecloth by draping them over a bowl. Bring to a boil then cover and reduce to a simmer for 10 minutes.Ĥ. Place the mixture in a deep saucepan (you’ll want the sides to be relatively high so the liquid doesn’t bubble over later in the process) and add 1/2 cup of water.ģ. I used a potato masher for the crushing step.Ģ. Take 3 lbs of grapes, remove the stems and crush the fruit. Here is my favorite recipe for an easy grape jam if you’d like to see the difference between grape jam and grape jelly. The texture of the finished jelly is smooth and jiggly whereas grape jam is thick and has pieces of grapes throughout. Not for grapes– jelly and jam are indeed different. The distinctions are blurry in many recipes and you can often consider jam and jelly to be nearly the same. The general difference between jelly and jam is that jelly is made from the juice of fruits and jam is made from the entire fruit. Here the grape jelly recipe starts with fresh grapes and then the juice is extracted from the grapes before you make the jelly. What’s the difference between jelly and jam? Process with the boiling water canning method if desired. Boil for one minute then remove from heat. Bring the mixture to a boil, stirring as the sugar dissolves.Pour four cups of grape juice into the large, deep saucepan.If you have less than four cups you can add up to 1/2 cup of water to make up the rest of the volume. If you have extra, set it aside to drink or for another use. You’ll need four cups of fresh grape juice. You’ll see in the second photo above that you can see the juice dripping slowly into the bowl. I use clothspins and other clamps to attach the cheesecloth to the sides of my glass bowl. You’ll want the cheesecloth to be suspended above the level of the juice. One important detail to note about straining the juice overnight. Prepare cheesecloth draped over a deep bowl.Bring the grapes and water to a boil in a large, deep saucepan. Crush the grapes with a potato masher or other utensil.The steps to make grape juice from fresh grapes. You could skip this step and start with store bought, unsweetened grape juice and continue on to day 2 instructions. This step in making grape jelly allows you to capture the grape juice. Let’s look into the steps more closely with step by step photos: Day 1: Make grape juice from scratch Sometimes you’ll need to go the extra step to sterilize the jars, too. The tools you’ll need for most canning and preserving projects are an important part of your success.You’ll always want to start with clean jars. Ladle into sterile jars and process in a boiling water canner or store in the refrigerator.
Add the liquid fruit pectin and bring the jelly to the gelling point.The next day bring the juice to a boil in a large saucepan.Pour the fruit over cheesecloth to strain your grape juice overnight.Let’s get started! What ingredients are in grape jelly? You add sugar and water (and often pectin) to fruit, cook it, then ladle it into jars. The process of making grape jelly is less intimidating than you might think. It’s filled with ideas and recipes! Why this recipe works: If you enjoy homemade preserves as much as I do, you’ll find this canning resource page very helpful. The colors of the jams seem brighter, the fruits fresher, and the tastes are all that much better than what you might buy off the grocery store shelf. If you like this jelly, another favorite to try is this hot pepper jelly recipe. There is something very satisfying about making jams and jellies at home. Grape jelly is a great way to save the taste of fresh grapes to enjoy later in homemade preserves. This grape jelly recipe is adapted from the directions on the Certo Liquid Fruit Pectin box. Making homemade grape jelly is easy if you follow a step by step process.
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