Grape Jelly

Making grape jelly at home is so much easier than you may think. It's a perfect project for when the fruit is in-season and fresh off the vine. Our recipe calls for just grapes, sugar, lemon juice, and a touch of sea salt. And, it produces a super spreadable topper that will transform your toast and sandwich game. You don't need liquid or powdered pectin for this recipe as the natural pectin in the fruit plus the added sugar and lemon juice will help the jelly to set up. We recommend making this recipe with a full-flavored grape varietal like Concord, but you can use other types of red or green grapes with equally good results.

Jelly vs. Jam

Jam and jelly are both made from fruit, sugar, and other ingredients such as pectin, lemon juice, and/or salt, but there are significant differences between the two condiments.

Jelly: Made from fruit juice that has been cooked and strained from fresh fruit. It is free of chunks and skins, which gives it its signature clear, smooth texture.

Jam: Made from fruit that's been cooked down and mashed or pureed. It can be made with peeled or unpeeled fruit and has a chunkier, coarser texture as it is not strained as thoroughly as jelly.

The Best Grapes for Grape Jelly

When it comes to making grape jelly, it's hard to beat the flavor and depth of Concord grapes—they are what most store-bought brands use and will give your jelly the deepest color and most grape-forward flavor. Depending on where you live, you can find fresh Concord grapes at farmers' markets, roadside stands, and sometimes at grocery stores from late summer into early fall. If you can't get your hands on Concord grapes, know that you can make jelly from other types of red, green, and black grapes.

It's important to use grapes that are just ripe, and not overly ripe or mushy as grapes that are past their prime may produce a jelly that doesn't set up properly. You can use seeded or seedless grapes for this recipe as you'll be straining it twice to catch the skins and chunks of fruit regardless.

Equipment for Homemade Grape Jelly

Large saucepan: To turn the grapes into juice—which is the first step in making grape jelly—you'll need a saucepan large enough to hold three pounds of grapes and one cup of water. Since you'll be mashing the grapes as they cook, it's better to use a pan that's slightly too large rather than slightly too small so you have enough room to work.

Potato masher: A potato masher is very useful for breaking down the grapes as they boil, which will help you to extract the most juice later. If you don't have one, you can try using a sturdy metal whisk or mash the grapes against the side of the saucepan with a large wooden spoon.

Fine sieve: You'll need fine-mesh sieve set over a heatproof bowl to strain the grape juice. Resist the urge to press on the mashed grapes as they strain—doing so can leave you with a cloudy, rather than clear, jelly. While it's hands-off work, do note that this step can take up to four hours.

Cheesecloth: After the initial strain, you'll need to strain the juice once more through a sieve lined with cheesecloth. This will help catch any lingering bits of skin and seeds from making it into your jelly.

Large heavy-bottomed pot: Turning the juice into jelly will require a large, heavy-bottomed pot. It should have a flat bottom, straight sides, and be able to hold at least eight to 10 quarts of liquid. This is because the sugar-juice mixture has a tendency to boil over, which can be especially dangerous when using too small of a pot.

Clean jars with lids: This recipe makes between three and three and one-half cups of jelly. To pack it up, you'll need either three to four eight-ounce jars or six to eight four-ounce jars. Be sure they are very clean, free of nicks and cracks, and have matching lids for covering.