Learn how to make homemade grape jelly with this easy recipe. Perfect for spreading on toast or using as a topping for desserts!
Ingredients
- Grapes — 900 g
- Sugar — 800 g
- Lemon juice — 60 ml
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Cooking Instructions!
Wash and remove stems from the grapes. Place them in a large saucepan.
Mash the grapes with a potato masher or a fork to release the juices.
Cook the mashed grapes over medium heat, stirring frequently, for about 10 minutes or until the grapes are soft.
Strain the grape pulp through a fine mesh sieve or cheesecloth to remove the seeds and skins. You should have about 800 ml of grape juice.
Return the grape juice to the saucepan and add the sugar and lemon juice.
Stir the mixture constantly over medium-high heat until it comes to a boil.
Reduce the heat to low and let the jelly simmer for about 45 minutes to 1 hour, or until it reaches the desired consistency. Stir occasionally.
To test if the jelly is ready, place a small amount on a chilled plate and tilt it. If the jelly wrinkles and holds its shape, it's done.
Remove the saucepan from the heat and skim off any foam that has formed on the surface.
Pour the hot grape jelly into sterilized jars, leaving about 1/4 inch (0.6cm) of headspace. Seal the jars tightly.
Let the grape jelly cool at room temperature for about 24 hours. The jelly will continue to thicken as it cools.
Store the grape jelly in a cool, dark place for up to 1 year. Once opened, store it in the refrigerator and consume within 3 months.
