Concord Grape Jelly
Grape jelly is a childhood favorite. It’s a bit sweet and a bit tart, and it’s the perfect thing to spread on peanut butter and jelly.
In this guide, we’ll take you through the step-by-step process of making your very own batch of homemade Concord grape jelly
Why should you make it?
- Making your own jam is a great way to use a lot of grapes. Whether you have your own grape vines or buy them in bulk at the Farmer’s market or farm stand, jam will use a lot of grapes and turn them into a shelf-stable product that will last at least a year.
- Homemade jams don’t contain the preservatives or high-fructose corn syrup found in popular store-bought brands, making them a healthier option for your family.
- The aroma that fills your kitchen while making Concord grape jelly is nothing short of nostalgic. I remember my grandmother’s kitchen.
- Home canning is a sustainable choice that eliminates plastic packaging, shipping pollution and waste.
What you need
- Grapes: You can use any tart grape variety. Purple or White Concord grapes or a wine grape like Niagara will all work.
- Sugar: Use white sugar, honey, maple syrup, or a sugar substitute. Note: If you choose not to use white sugar, use a low-sugar pectin.
- Pectin: Use classic pectin or low-sugar pectin for sugar substitutes or a low-sugar version. Pectin is not technically necessary, but it makes cooking the jelly faster.
How to make it
Jars should be sterilized for this recipe due to the short processing time. Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in the water bath canning pot. Cover clean jars with water about 2 inches above the jars. Boil the jars for 10-15 minutes to sterilize them. Let the jars sit in hot water until they are ready to fill.
Wash the grapes well (organic grapes can have a whole host of creatures that call the cluster home). Remove each grape from the stem. Squeeze them into a large pot. Crush them with a potato masher or similar tool.
Bring the grapes and a bit of water to a boil. Reduce the heat and simmer for ten minutes with the pan covered.
Strain the pulp, skin, and seeds out using a jelly sock or a cheesecloth-lined strainer. Let it strain for a couple of hours.
Pour the grape juice into a large pot. Add the pectin and the sugar and stir constantly to incorporate. Heat the juice to a boil over high heat.
Bring the mixture to a full rolling boil. (One that can’t be stirred down.) Boil for one minute.
Skim off foam, if needed.
Immediately ladle the hot jelly into warmed canning jars, leaving a ¼-inch headspace.
Remove bubbles, and wipe the rims of the jars with a damp towel to remove debris. Center the lid. Screw on the band fingertip tight.
Process for 5 minutes in your water bath canner.
Get the canner water hot. Wash the jars and lids. Add the clean jars to the canning pot to heat. Once the jars are filled, add them to the canning pot. Bring the water in the pot to a boil. Once the water is boiling, set the timer.
When the processing time is complete, remove the pot from the heat, carefully open the lid, and partially lift it off the top of the canning pot. Let it rest like that for 5 minutes.
Then, remove the lid and let the jars rest in the canning pot for an additional 5 to 10 minutes.
After resting, remove the jars onto a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed. You may hear the lids pinging sometime in the next hour. This is music to a canner’s ears. It is due to the reaction of the lids being sealed to the jar.
Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
Then, remove the bands. Gently pick up the jar by the lid to check the seal further. Again, if it is not sealed, use it first.
Label jars with contents and the date. Store in a cool, dark place for at least a year. Avoid areas with large temperature fluctuations.
Do not stack jars on top of each other. This can compromise the seals. If you run out of room on your shelf, use a sheet of cardboard or a thin piece of wood and place that on top of a row of jars. Then you can put jars on top of that. This will distribute the weight evenly.
Before using any canned goods, always inspect the packaging and the food itself. Make sure that it looks and smells as it should. If it doesn’t, it’s best to err on the side of caution and discard it.
PRO TIP: If you don’t have time to make multiple batches of jelly, can the juice. You can make large batches of grape juice and then make smaller batches of jelly any time throughout the year.
Unique uses for grape jelly
- Grape jelly is classic as a spread on toast, bagels, muffins, or fresh bread. Pair it with butter or cream cheese for added richness.
- Create the iconic PB&J sandwich by spreading grape jelly between two slices of peanut butter-slathered bread.
- Use grape jelly as a glaze for meats like pork chops, chicken, or meatballs. Combine it with other ingredients like soy sauce, garlic, and vinegar for a sweet and tangy glaze.
- Serve grape jelly alongside a cheese platter. It pairs wonderfully with cheeses like Brie, Camembert, or sharp Cheddar.
- Mix grape jelly with a bit of Dijon mustard and a splash of hot sauce to make a quick and tasty dip for chicken tenders or nuggets.
- Inject grape jelly into pastries like doughnuts, Danish pastries, or jelly-filled cookies for a sweet surprise.
- Use grape jelly as a base for marinades for grilled chicken, pork, or tofu. Combine it with herbs, spices, and a bit of oil for extra flavor.
- Drizzle grape jelly over ice cream, cheesecake, pancakes, waffles, or yogurt for a fruity and sweet topping.
- Make thumbprint cookies by adding grape jelly to the center of cookie dough balls before baking. It creates a sweet and gooey filling.
- Create a sauce with grape jelly and BBQ sauce for mini hot dogs, making it an easy appetizer.
Helpful Tools
More jams and jellies
Fair warning. Once you make homemade grape jelly, it will be impossible to go back to store-bought. It is so worth the effort, though, you will continue to make larger batches every year.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Grape Jelly
Ingredients
- 3 cups grape juice
- 1 cup water
- 3 tablespoons low sugar pectin see recipe notes
- 2 cups Sugar
Instructions
- Prepare canning jars and lids by washing and heating them before starting the jelly. Get your canning pot on the stove.
- Wash the grapes well (organic grapes can have a whole host of creatures that call the cluster home). Remove each grape from the stem. Squeeze them into a large pot. Crush them with a potato masher or similar tool.
- Bring the grapes and a bit of water to boil. Reduce the heat and simmer for ten minutes with the pan covered.3 cups grape juice, 1 cup water
- Strain the pulp, skin, and seeds out using a jelly sock or a cheesecloth-lined strainer. Let it strain for a couple of hours.
- Pour the grape juice into a large pot. Add the pectin and stir constantly to incorporate it. Heat up the juice to boiling over high heat. Boil for one minute.3 tablespoons low sugar pectin
- Add the sugar. Bring the mixture back to a full rolling boil. (One that can’t be stirred down.) Boil for another full minute. Skim off foam, if needed.2 cups Sugar
- Ladle the hot jelly into hot jars leaving ¼ inch headspace. Remove bubbles if necessary.
- Wipe the rim of the jars clean with a damp paper towel to remove any debris.
- Center the lid on the jar. Screw on the bands fingertip tight.
- Process jars for 5 minutes, adjusting for altitude. After processing is complete, let jars rest in the hot water for at least 5 minutes so that they cool slowly. This will eliminate siphoning.
- Remove jars to the counter and leave undisturbed for 12-24 hours until fully cooled. Check seals.Store jars in a cool, dark place for at least one year.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Since the jelly is processed for less than 10 minutes, you should use sterilized jars.
- This recipe is fine for a water bath canner.
- Grape jelly is delicious on toast or a bagel with butter. It will transport you back to spring in the middle of winter.
- It makes an amazing peanut butter and jelly sandwich.
- Top a cracker or English muffin with some cream cheese and a dab of jelly.
- Use it as a condiment for your grazing platters. It’s especially good with soft cheeses like brie, camembert, goat cheese, or queso fresco.
- Use it as a filling for cookies, cakes, and cupcakes.
- Make a glaze for meats, such as pork or chicken.
- See more inspiration in the article above.
Nutrition
Originally published September 10, 2023. Updated September 24, 2025.
