📝 About This Recipe
Capture the essence of early autumn with this vibrant, shimmering Concord grape jelly that balances deep musky sweetness with a bright, tart finish. This recipe uses the traditional method of extracting pure juice from fresh grapes to ensure a crystal-clear appearance and a nostalgic flavor profile far superior to store-bought versions. Perfect for preserving the harvest, this jelly is a testament to the beauty of simple, high-quality fruit and careful technique.
🥗 Ingredients
Fruit Base
- 5 pounds Concord Grapes (fresh, ripe, and stems removed)
- 1 cup Water (to help release the juices during initial simmer)
Jelly Mixture
- 7 cups Granulated Sugar (exact measurement is crucial for the set)
- 6 ounces Liquid Fruit Pectin (typically 2 pouches)
- 2 tablespoons Lemon Juice (freshly squeezed for acidity and brightness)
- 1/2 teaspoon Unsalted Butter (optional, to reduce foaming)
Canning Essentials
- 6-7 pieces Half-pint Glass Jars (sterilized)
- 7 pieces New Lids and Bands (lids should be brand new for a proper seal)
👨🍳 Instructions
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1
Wash the grapes thoroughly in cold water, removing any stems, leaves, or shriveled fruit. Place the clean grapes in a large, heavy-bottomed stainless steel pot.
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2
Add 1 cup of water to the pot and use a potato masher to lightly crush the grapes, just enough to break the skins and release some juice.
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3
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10-15 minutes until the fruit is soft and the juice is dark purple.
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4
Dampen a jelly bag or several layers of cheesecloth and suspend it over a large bowl. Pour the cooked grape mixture into the bag and let it drip naturally for at least 2 hours or overnight for the clearest jelly. Do not squeeze the bag, or your jelly will be cloudy.
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5
Measure exactly 5 cups of the collected grape juice. If you are slightly short, you can add a small amount of water to reach the 5-cup mark.
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6
Prepare your water bath canner by filling it with enough water to cover the jars by at least an inch. Bring to a simmer. Sterilize your jars in the hot water and keep them warm until ready to fill.
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7
In a clean, large pot, combine the 5 cups of grape juice, lemon juice, and the half-teaspoon of butter (to prevent foam). Stir in the sugar until well combined.
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8
Bring the mixture to a full rolling boil (a boil that doesn't stop when stirred) over high heat, stirring constantly.
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9
Quickly stir in the liquid pectin. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
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10
Remove the pot from the heat. Use a metal spoon to skim off any remaining foam from the surface of the liquid.
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11
Ladle the hot jelly into the prepared warm jars, leaving 1/4 inch of headspace at the top.
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12
Wipe the rims of the jars with a clean, damp cloth to ensure no residue remains. Center the lids on the jars and screw the bands on until fingertip tight.
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13
Place the jars in the boiling water bath canner. Ensure they are covered by 1-2 inches of water. Process for 10 minutes (adjust for altitude if necessary).
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14
Remove the jars from the canner and place them on a towel-lined counter. Let them sit undisturbed for 24 hours. You should hear the satisfying 'ping' of the lids sealing.
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15
Check the seals after 24 hours. The lids should not flex up and down. Label and store in a cool, dark place for up to one year.
💡 Chef's Tips
Use slightly under-ripe grapes mixed with ripe ones; the under-ripe fruit contains more natural pectin and helps the jelly set. Never double a jelly recipe in one pot, as it often fails to reach the proper boiling point and won't set correctly. To check the set without a thermometer, place a small plate in the freezer; drop a bit of hot jelly on it, and if it wrinkles when pushed with a finger, it's ready. Avoid squeezing the jelly bag during juice extraction; patience is key to achieving that professional, jewel-toned clarity. Ensure your sugar measurements are exact; jelly chemistry relies on the precise ratio of sugar, acid, and pectin.
🍽️ Serving Suggestions
Serve atop warm, buttery sourdough toast for a classic breakfast treat. Pair with creamy peanut butter on toasted brioche for the ultimate gourmet PB&J sandwich. Use as a glaze for roasted pork tenderloin or Swedish meatballs to add a sweet and tart finish. Spoon over a block of chilled cream cheese and serve with crackers as a quick, vintage-style appetizer. Stir a spoonful into plain Greek yogurt or swirl through vanilla bean rice pudding.