The Pioneer Woman Tasty Kitchen
Profile Photo

Easy Grape Jelly

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

30
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

3 ingredients will get you delicious grape Jelly!

Ingredients

  • 2 pounds Concord Grapes
  • 2 cups Sugar
  • 2 Tablespoons Lemon Juice

Preparation

Start off with separating the skin of the grapes from the inside (guts). It’s pretty easy to do with Concord grapes. Just give them a squeeze and the insides pop right out.

Keep the skins in one bowl and the “guts” in another bowl. Do this for all the grapes.

With a food processor, you are going to pulse the sugar and the skins together. This is going to liquify the skins. It’s pretty cool!

Run your processor until it’s pretty smooth. You will still have a small amount of skins still visible. Once done, pour into a heavy-bottomed pot along with the insides of the grapes. There will be seeds in this but it’ll be strained later so don’t worry about them. Also add your lemon juice.

Stir it together and turn it on high to bring to a boil.

Also at this time, start boiling some jars that you will be storing the jelly in.

Once the grapes come to a boil, turn to low and stir frequently. You do not want the bottom to burn. You will continue to cook at a simmer for 25 minutes. At 25 minutes, check your consistency. You want it to be pretty thick at this point and have boiled down to at least half. If it hasn’t gotten to this point, just continue to cook it.

Once you get it to the thickness you would like, you need to strain it into a bowl to remove the seeds and any of the skins that are left.

Take a spatula and push as much through the strainer as you can.

Place into jars and store in the refrigerator for up to 3 weeks. The 2 pounds of grapes made about 2.5 pints of jelly.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Homemade Honey Almond Butter
Profile Photo by Gayle | Pumpkin 'N Spice in Condiments
This Homemade Honey Almond Butter is paleo, gluten-free, ready in less...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 15 Level: Easy


Gin & Lemon Curd
Profile Photo by Lou | Crumbs and Corkscrews in Condiments
Quite simply the most delicious but simple, fresh and zingy gin...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Strawberry Chia Jam
Profile Photo by Becca Davis in Condiments
Super quick, seasonal and delicious, you won't be able to get...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Classic Béchamel Sauce
Profile Photo by Sarah in Condiments
A new way to make the classic béchamel sauce.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Simple Marinara Sauce
Profile Photo by Lori Kemph | Mutt & Chops in Condiments
A marinara sauce needs to be clean, smooth, fresh, herby, with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy