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Transport yourself back to childhood with this delightful classic grape jelly recipe. Packed with the bold, sweet flavors of fresh grapes, this jelly is ideal for spreading on toast, slathering over biscuits, or dolloping into a peanut butter and jelly sandwich. A pantry staple that's as timeless as it is tasty! It's simple to make and preserves well, so you'll have a burst of summer's sweetness all year round.
Wash and stem the grapes. Place them in a large pot and crush the grapes with a potato masher or your hands to start releasing the juices.
Set the pot over medium-high heat and bring it to a boil. Simmer until the grapes are totally soft and have released all their juices, about 10 minutes.
Strain the grape mixture through a fine-mesh sieve or cheesecloth into another large pot, pressing down on the solids to extract the juice. Discard the solids.
Measure the grape juice and return it to the pot. For every cup of juice, add ¾ cup of sugar and 1 teaspoon of lemon juice.
Stir in the fruit pectin and bring the mixture to a rapid boil over high heat, stirring constantly.
Boil hard for 1 minute, then remove the pot from the heat.
Skim off any foam with a spoon and ladle the jelly into sterilized jars.
Seal jars by processing them in a boiling water bath for 5 minutes or store them in the fridge for short-term use.
