How to Make and Can Grape Jelly from Juice

Homemade Grape Jelly

adapted from here

6 cups of grape juice (no sugar added, either bottles or frozen)

4 1/2 cups sugar

9 tbs. Ball RealFruit Classic Flex Batch Pectin

Sterilized Jars

Lids

Water bath Canner

Jar Lifter

Get your water bath canner heated up and boiling.

I usually use frozen juice concentrate.  Just reconstitue according to the packaging. 

Place juice in a large saucepan, preferably non stick. Mix 1/2 cup of the sugar and the pectin and add to the juice.  Heat mixture to a full rolling boil, should take 5-10 minutes. You want to make sure you stir often as this will burn and ruin the batch. 

This is the perfect time to heat up your lids and get your sterilized jars ready. 

Once it comes to a full rolling boil, stir in the remaining 4 cups of sugar and bring back to a full boil. Boil for 1 minute.

Remove from heat and using a ladle and funnel, fill jars leaving 1/4 inch head space  Place lid and ring on top of jar and tighten. 

Using a jar lifter, carefully put jars into canner making sure there is at least 2  inches of water above them.

Process jars in boiling water for 5 minutes.

Remove from canner and let sit for 24 hours. Once cool, test jars ot make sure they have sealed properly. You can do this by pushing on the middle of the lids to make sure they do not pop back.

Label and enjoy! You can store these for 12-18 months!

You can do this with any kind of juice with no sugar added. I usually make grape and apple jelly!