📝 About This Recipe
Capture the essence of early autumn with this deep purple, jewel-toned jelly made from the iconic American Concord grape. Unlike store-bought versions, this recipe preserves the grape's signature musky sweetness and bright acidity, resulting in a spread that is both nostalgic and sophisticated. Its silky, translucent texture and intense floral aroma make it the ultimate companion for artisanal breads and classic comfort dishes.
🥗 Ingredients
The Fruit Base
- 5 pounds Concord Grapes (freshly harvested, stems removed)
- 1 cup Filtered Water (to help release initial juices)
The Jelly Mixture
- 7 cups Granulated Sugar (exact measurement is crucial for the set)
- 6 ounces Liquid Fruit Pectin (typically 2 pouches)
- 2 tablespoons Fresh Lemon Juice (strained of pulp)
- 1/2 teaspoon Unsalted Butter (optional, to reduce foaming)
Canning Essentials
- 6-7 pieces Sterilized Half-Pint Jars (with new lids and rings)
- 4-6 quarts Boiling Water (for the processing bath)
👨🍳 Instructions
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1
Thoroughly wash the Concord grapes in cold water, removing all stems, leaves, and any shriveled fruit. Weigh out 5 pounds of cleaned grapes.
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2
In a large, heavy-bottomed Dutch oven, crush the grapes slightly with a potato masher. Add 1 cup of water and bring the mixture to a gentle boil over medium-high heat.
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3
Reduce heat to low, cover, and simmer for 10-12 minutes until the grapes are soft and have released their deep purple juice.
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4
Prepare a jelly bag or line a large colander with four layers of damp cheesecloth set over a deep bowl. Pour the cooked fruit into the bag.
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5
Allow the juice to drip naturally for at least 2 hours or overnight in the refrigerator. Do not squeeze the bag, or your jelly will be cloudy rather than crystal clear.
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6
Measure exactly 5 cups of the collected grape juice. If you are short, you can add a small amount of water to reach the mark, but try to avoid this for maximum flavor.
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7
Prepare your water bath canner by filling it with enough water to cover jars by 1 inch. Bring to a simmer and sterilize your jars and lids.
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8
In a large, wide pot (at least 8-quart capacity), combine the 5 cups of grape juice, lemon juice, and the optional butter. Stir in the sugar all at once.
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9
Place the pot over high heat and bring to a full rolling boil—a boil that cannot be stirred down—stirring constantly with a long-handled wooden spoon.
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10
Immediately stir in both pouches of liquid pectin. Return the mixture to a full rolling boil and boil hard for exactly 1 minute.
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11
Remove the pot from the heat. Use a metal spoon to skim off any remaining foam from the surface to ensure a clear finish.
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12
Quickly ladle the hot jelly into the prepared sterilized jars, leaving 1/4 inch of headspace at the top.
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13
Wipe the rims with a clean, damp cloth to ensure a perfect seal. Center the lids and screw the bands on until fingertip tight.
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14
Lower the jars into the boiling water bath. Ensure they are covered by 1-2 inches of water. Process for 10 minutes (adjust for altitude if necessary).
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15
Remove jars 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.
💡 Chef's Tips
Use grapes that are just ripe; under-ripe grapes provide natural pectin, while over-ripe grapes lack the necessary acidity. Never double a jelly recipe in one pot, as it prevents the pectin from setting correctly and may result in a 'syrup' rather than jelly. To prevent tartrate crystals (small crunchy bits) from forming, let the juice sit in the fridge overnight and strain it again through a fine mesh before boiling. If you don't have a jelly bag, an old (clean) pillowcase works perfectly for straining the juice. Always use a pot twice as large as the liquid volume, as jelly can foam up rapidly and boil over.
🍽️ Serving Suggestions
Slather generously over warm, buttered sourdough toast for a classic breakfast. Pair with a sharp white cheddar or creamy Camembert on a charcuterie board. Whisk a few tablespoons into a red wine pan sauce for roasted duck or pork tenderloin. Use as a filling for homemade thumbprint cookies or layered Victoria sponge cakes. Serve alongside hot buttermilk biscuits and salty country ham.