White Grape Jelly

Yield: 4 x quarter-litre jars (1/2 pint / 8 oz)

Course Dessert
Cuisine American
Keyword Jelly
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Yield 4 quarter-litre jars (1/2 pint / 8 oz)
Calories 67 kcal


Metric - US Customary


  1. Wash grapes. Remove stems.
  2. Put grapes in a pan with the water.
  3. Bring to a boil.
  4. Lower heat to a simmer, then cover, and let simmer for 10 minutes, stirring occasionally.
  5. Remove from heat, mash the grapes.
  6. Put mashed fruit in a jelly bag.
  7. Let drip for 2 to 4 hours, or overnight.
  8. Measure how much juice you got. You need 1 litre (4 cups / 32 oz) of juice. If you didn't end up with that, see notes below.
  9. Put the juice in a pot.
  10. LIQUID SWEETENERS (HONEY, AGAVE, LIQUID STEVIA, ETC): See special directions below before proceeding further.
  11. DRY SWEETENERS (SUGAR, SPLENDA, POWDERED STEVIA, ETC): Mix the pectin powder with the sugar in a small bowl or a measuring cup, set aside. Add the lemon juice and the calcium water to the pot. Bring pot contents to a boil, then add pectin mixture.
  12. ALL SWEETENERS: When pot returns to a boil, let boil for 2 minutes, stirring constantly.
  13. Skim surface scum off OR if desired strain again one last time through a jelly bag.
  14. Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
  15. Leave 1 cm (1/4 inch) headspace.
  16. Debubble, adjust headspace if needed.
  17. Wipe jar rims.
  18. Put lids on.
  19. Process in a water bath or steam canner.
  20. Process jars for 10 minutes; increase time as needed for your altitude.