Black Grape Jelly

Processing: Boiling Water Canner
10 minutes
Storage: 12 months+
Yield: 5 cups per batch
Juice some yummy black grapes, and make delicious black grape jelly - with homemade peanut butter, PB&J will be THE BEST!
900g (2bs) black seedless grapes
2 cups water
1 1/2 tablespoons powdered pectin
3 1/2 cups sugar
Juice grapes.
Wash grapes and drain. Stem, rinse and drain. Chop roughly. Place in a large pot and add water. Bring to a boil, then simmer for 10-15 minutes or until very soft and ready to puree. Turn heat off, puree and strain through a colander, collecting juice and removing large pieces of pulp. Run juice through jelly cloth to remove fine pulp pieces and refrigerate juice. Place pulp into jelly cloth and refrigerate overnight to allow juice to separate from the pulp.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jelly.
Pour cold grape juice through jelly cloth into a large pot, discarding bottom sediment. Whisk in pectin. Bring to a boil, as high as possible then add the sugar all at once. Bring to a rolling (foaming) boil, hold at this for 1 minute before turning the heat off. Allow jam to rest for a minute then remove foam.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal.
Process jars in a boiling water canner for 10 minutes.
Process in boiling water canner for 10 minutes (or as stated in the chart below for your altitude). Start timer once water returns to a full boil. When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

Processing times for     GRAPE JELLY     in a boiling water canner.
     Jar Size   Altitude ≤ 6,000 ft.   Altitude > 6,000 ft.
  Hot Pack   ≤ Pint   10 minutes   15 minutes
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.

  • Don't squeeze the jelly bag or push the pulp into the bag: this results in a cloudy jelly;
  • Grape juice can often develop fine, glass-like crystals - which develop overnight - so straining on day 2 before use removes these and any sediment that settles to the bottom of the juice;
  • My biggest tip for jelly-making is using COLD juice - just that little bit of extra time heating up helps activate the pectin and results in a perfect, wobbling jelly in your jar;
  • Serve on toast, sandwiches with peanut butter, crackers with cream cheese, etc.
  • Try other types of grapes, or a combination for a unique jelly flavour!
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer