Grape Jelly | Useful Knowledge
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- Опубліковано 11 жов 2024
- Grape jelly is easily made from organic grape juice. Our grape jelly from juice is tasty and easy to make. Homemade grape jelly from organic grape juice tastes just so much better than store bought. If you work all day and don't want to boil down grapes for juice, this video will show you how to make grape jelly all natural, fast, and easy.
Our homemade grape jelly from juice has only three ingredients: organic grape juice, organic sugar, and fruit pectin! For the fruit pectin, we use Sure Jell because its all natural and the basic grape jelly recipe is listed in the instructions.
We show you how to make homemade grape jelly from organic grape juice but that's not all! We also show you the easy old fashioned way how can homemade grape jelly in mason jars with NO WATERBATH. You don't have to wait until summer; I make this grape jelly from grape juice in the dead of winter.
We use this homemade grape jelly for the best PBJ sandwiches you've ever tasted. Its also great on our homemade biscuits!
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Grape jelly made using organic grape juice.
How to make grape jelly.
My wife is about to embark on making me some of this jelly. She just made some grape juice via a steamer and the juice is crystal clear and tastes delicious. My mother used to make grape jelly with an old pillow case to separate the grapes from the skins and stems. Thanks for the excellent video.
You are a lucky man!! Enjoy that jelly! I just made Plum Jelly this morning. I made it because it’s my wife’s favorite. She just brought me some parched peanuts fresh from the oven so that was a good trade!
Nice grape jelly,useful knowledge.
I'm never buying grape jelly again! Going to make these asap. Thank you for such an awesome video!!👍 😁
Serenity. Thanks! I honestly haven’t bought grape jelly in probably 10 years. I have one jar left so it’s time for me to make some more. Best of luck making the jelly.
I have nan king cherry bushes 2 , I have 16 cups cherries from one. But now I want jelly. I’m hoping this would work for me. With new lids of course. Harvest next bush soon. Fingers crossed, had no idea what to do, so bagged in 4 cup portions in freezer bags to figure out till I knew. They have a small pit, even though are small cherries. You make every thing look so simple and easy. Thank you very much. I’ve no canner either.
Btw in freezer now waiting .
I'm so glad I "stumbled onto" your channel, I can't wait to try this, plus - I have bags of blueberries and blackberries just begging to be turned to jelly/jam. Thanks so much for sharing!! 💗
Thanks! Best of luck making jam. Those blueberries will make great syrup. We have a video on that.
I think this is the best grape jelly I ever ate. Thanks.
Thanks! I like it a lot as well. I started making it when my kids were small because i couldn’t find jelly that was made with sugar instead of high fructose corn syrup. Enjoy!!
A tablespoon or two of sugar stirred together with the pectin helps keep it from clumping... and a little pat of (real) butter will prevent all that foaming... water bath for 5 min or open kettle... either way, it'll all be good. Water bath isn't gonna kill anything more than open kettle b/c it isn't being put under pressure and raising the internal contents to superheated temps... plus, you heated/ sterilized your jars ahead of time... been doing it this way since I was a little kid on my grandfather's knee (after we had to walk up and down the train tracks to pick all the muscadine grapes in the summer!
Of course, we'd all have people hands from squeezing the pulp of the grapes... these days, I use canned juice too, faster, easier, still great
Just found your channel and I'm binge watching your videos. Thanks for helping me learn.
Thanks!!!
I am a complete newbie to making jelly. Do you mind a few of questions? 1)Why do you have to flip them upside down for five minutes? 2)After they "pinged" are they ready to store in a cupboard or should I store them all in the refrigerator? 3) Should I remove the band after it "pings"? 4)Can I reuse lids, or should I buy new ones each time I make a new batch of jelly? Thanks for this great recipe and easy-to-follow demonstration. Sorry for so many questions.
Flipping them over is an old canning trick that ensures any contamination that may have gotten on the lids during the canning process is destroyed. Once they seal (most times they’ll ping but sometimes they seal without making the ping) they can be stored about a year in the pantry. After you open a jar, it I’ll last for several weeks in the fridge. I don’t remove the bands. You shouldn’t reuse lids but you can definitely reuse the band.
Why are you not doing a water bath? Is it OK to do that? The other thing is I use fresh off my vine in my yard muscadine grapes. Can I use this recipe for that?
Love that ping!
We sit around and celebrate each ping 😊. My grown kids even still say “who hoo” when they ping.
Thanks for the videos! I’m canning jellies for the first time this year(I’m on UA-cam video overload😳). Quick question...for the grape jelly, you’ve used a ratio of 5/7c, juice to sugar, but your others like apple, pineapple, and hibiscus are 4/4 1/2. What makes the difference? Thanks!
Oh, and also, can you use a little more juice and sugar to make a softer gel?
Hi. The grape and apple are straight off the sure jell recipe. I just used store bought juice instead of all the prep to get juice. The hibiscus and pineapple was done by trial and error to figure out which was best.
You probably could use a little more juice and sugar for a soft set. I would start off with maybe a 1/4 cup more juice and appropriate ratio for the sugar. All the best making jelly!
Thanks! I’m making your orange marmalade right now. Thanks for taking the time to share.
Sounds good and thanks for the kind comments!
Thanks! This is delicious and SO easy.
Thanks!!! Enjoy that jelly!
I made this yesterday by this video turned out great.
Hi. Sounds great! I have one jar of grape and one jar of apple jelly left. I will be making more soon. I'm glad it turned out great for you. We never buy jelly at the store anymore. Best of luck.
Thanks for sharing.
Can you please do a video on green peppers getting them ready for winter please I know it’s random but I love the corn video we need some more easy videos
Hi. I have a pickled jalapeño video. I’m in the middle of making some right now. Here is the link: Pickled Jalapenos - How to make and can | Useful Knowledge
ua-cam.com/video/JGXcKXkAgUc/v-deo.html
Tried this recipe this evening with grapes grown here at home. Waiting for the jars to finish sealing. My first time making jelly does it thickin up after sitting ?
Jaci Myers. Hi. Yes, it will thicken up as it cools. You should see some thickened up in pot that you cooked the jelly in.
when u put your jars in your oven at 250 degrees- do you preheat the oven for jars ? and how long do you keep them in the oven?
Hi. You don’t have to pre-heat. I usually put the jars in and them turn on the oven. They need to be in the oven about 15 min. It will not hurt for them to be in longer.
This is legit !
How would I be able to make this into just a syrup like for a soda using pectin? I don’t want it to gel up but I would like it to be a thick syrup like a soda syrup without adding extra sugar. Could I use just acid like lemon juice?
Hi. The grape juice ranges below 4.0 on the ph scale. This is acidic enough to can easily. For the syrup, I would just simmer it down without pectin until it got thick. The pectin will make it very tart (almost sour) with no extra sugar. If you add a little sugar, it will get thick quicker and probably have a better taste.
@@useful.knowledge thank you for this info!
👏👏👏👏
Can I boil my jars instead of putting them in the oven? I’m a beginner.
Hi. Yes that how I used to heat up my jars. I just got tired to pulling the jars out of the hot water and burning my fingers. The oven gets them plenty hot and doesn’t burn you if you use a pot holder.
@@useful.knowledge Thanks. I was afraid they would break in the oven, silly me.
I grow concord grapes, can I do it the same way as using the grape juice?
Emily Townsend. Absolutely. Basically this is a surejell type recipe. It's 3.5 lbs of grapes crushed and simmered in 1.5 cups of water. Then just follow the surejelll directions. I used to make it like this but our grape vines were killed by a horse several years ago and I just haven't replanted.
I've done this with my home grown grapes. It's a lot of work. Peeling, mashing & cooking. It's time consuming, but worth it.
I wish you would of shown us how the jelly looked like and how it turned out before you stopped the tutorial.
Hi. It’s at the very end of the video. It has the consistency of grape jelly from the grocery store. The grape flavor is stronger which make this taste better than store bought.
@@useful.knowledge ok thank you!
I bought a box of sure gel and it has 4 packages in the box do I use all four or just one package?
Hi. Check that box to see if you have (4) 1.75 oz packages. A standard sure jell package is 1.75 oz.
What if you want to half this? Is it as easy as just cutting everything in half?
Yes, I have done this and had good results. Just make sure you do your best to make sure you split up the sure jell in half.
@@useful.knowledge Thank you. Just started into canning and so glad I found your channel.
Thanks!
how long will this stay in a food pantry
donna martinez. Hi. They will last least a year in the pantry. After opening, they last several weeks in the fridge.
So you dont water bath your jelly???
I have noticed my jelly is not as thick as store bought jelly. Maybe sure jell wants to help people stretch every Penny with their product? I have noticed thicker homemade jellies use less liquid than sure jell recommends, but I am not brave enough to attempt 😆
Hi. Sometimes I have a batch that is not as thick. Over the years, I have just accepted that home canning will sometimes throw us a curve. I make sure to cook the jelly exactly as Sure Jell requests and it seems to help. The “Just Concord” brand has been pretty consistent for grape jelly.
@@useful.knowledge Thank you. I will have to try that. I used a brand for kids from Kroger and I bet that may of been the issue.
why add water to make grape jelly????
Hi. I don’t add water to the grape juice. The only water I use is to heat up the lids. The jelly recipe is grape juice, sugar, and sure jell.
I did my jelly in pint jars. The recipe says to water bath can the “1/2 pint” jars for 10 minutes. So..a pint for 20 minutes? Can I overcan jelly??
Can you use Pomona's Pectin? I am diabetic. Thank you.
They have no sugar pectin. “Certo light” is the name
Why do you turn the jars upside down for 5 minutes?
Hi. It’s an old canning trick to ensure that any contamination that may have gotten on the lids during the canning process is destroyed.
Hi can I add less sugar?
Hi.. i made this at 9 this morning and at 4 this afternoon it is still not thickened. How long should it take to gel? Thanx
Hi. It should gel in a few hours. What brand of grape juice and pectin did you use?
Well...... i had to make substitutions because there is a shortage of 100% grape juice here in my town currently. I ended up using grape/cranberry juice. Also used certo liquid pectin as the brand you use is not available locally. I was stoked when i saw a few of the spilled jelly spots thicken to gel but in the jars did not thicken at all. All the lids popped and sealed.
Check the ingredients of the grape/cranberry to make sure it’s 100% juice. Also, I really haven’t checked that liquid pectin. Check the recipe for grape jelly on it to make sure that you are using the correct amount. Sometimes it does happen. I made some pineapple jelly last year. For no reason at all, they didn’t gel. I blamed it on a bad batch of pectin and poured them all back into the pot with another box of pectin, got it up to boiling for a minute, and recanned them with new lids. They did gel that time.
@@useful.knowledge So i did find that it is apple based. What i also found is that liquid pectin must be used after the sugar and powdered pectin before the sugar.. guess i messed up. i could re do the batch but not sure to use powdered or liquid pectin?
Since the liquid pectin is after the sugar, I would put it back in the pot and add pectin. Sounds like that would be a quick re-do. Just use new lids. Well we both learned about the liquid pectin!
Nesesito ver el video en español de sure jell
👍
Actually "this is a lid and this is a RING". Not a band. FYI. But your video is very good, natural and well presented. BUT Double the sugar I would use.
Hi. Thanks. That’s the straight sure gel recipe. I just use grape juice. Are your getting it to gel with half the sugar?
adjusts to make strawberry freezer jam
Yes, my daughter makes a no pectin version of freezer jam. Its simply the same ratio of crushed strawberries to sugar. For example, 4 cups crushed strawberries to 4 cups sugar. Then just freeze it in containers. We use this for making smoothies.
I double the batch and all I got was 9 jars (12oz) Should of had 20 jars of it...