Grape Jelly

Sweet, fruity, and bursting with fresh grape flavor, this homemade grape jelly is perfect for toast, PB&J sandwiches, and cheeseboards. Unlike traditional grape jelly, this recipe blends the whole grapes instead of straining the juice, creating a beautifully smooth spread with less waste and more flavor.

Course Condiments

Cuisine American

Keyword Condiment

Prep Time 5

Cook Time 50

Total Time 55

Servings × 300 ml jars

Calories 797kcal

Author Kate Freebairn

Equipment

Heavy Based Saucepan
Immersion Blender
Stainless Steel Ladle
Stainless Steel Funnel
Storage Jars (I've used 3 x 300ml jars)

Ingredients

1500 g Grapes blue or black with stems removed (approx. 3 lbs)
350 g Granulated Sugar
55 g Water
15-20 g Lemon Rind skin and white pith

Instructions

Add the grapes, sugar, water and lemon rind to a heavy-based saucepan.
Place the pot over medium-high heat and cook for 35 to 40 minutes, stirring occasionally. As the grapes soften, they'll begin to burst and release their juices. The mixture should become thick, glossy and a deep purple color.
If the mixture starts to boil too vigorously, simply reduce the heat slightly to maintain a steady simmer.
Use a spoon or tongs to remove the lemon rind from the pot, and reduce the heat to medium and continue cooking for another 15 minutes, stirring occasionally.
Remove the pot from the heat and allow the jelly to cool for 5 to 10 minutes. Then carefully blend the mixture until completely smooth using an immersion blender.
Ladle the warm grape jelly into clean glass jars and allow it to cool completely before sealing.

Notes

Store the grape jelly in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months.
The sweeter and riper your grapes are, the richer and more flavorful your jelly will be. If your grapes are particularly tart, you can add a little extra sugar to suit your taste.
The lemon rind adds natural pectin, which helps the jelly thicken without using commercial pectin. Be sure to remove the rind before blending.
As the grapes cook down, the mixture can bubble up quite quickly. I like to keep the heat at a steady medium-high so the liquid reduces and the natural pectin in the lemon rind can do its job, but don't be afraid to lower the heat if it starts to boil over.
An immersion blender makes this recipe so much easier because you can blend the jelly right in the pot. If you're using a food processor instead, let the mixture cool first and blend in small batches to avoid splatters.
If the jelly still seems a little loose when you take it off the heat, don't worry. It will continue to set as it cools in the jars and even more once refrigerated.

Nutrition