This summer, I was lucky enough to be offered a ton of purple grapes.
A friend has them growing over a pergola and cannot keep up with the abundance. She told me she once harvested ten wheelbarrows full. She knows I love to preserve food and was happy for me to harvest and use them so they would not go to waste.
Over the summer, I brought home three tubs full of juicy, purple grapes, which I shared with neighbours and turned into delicious grape jelly, grape syrup, and grape juice.
Dan and I had never eaten grape jelly. We don’t eat too much jam or jelly, however, I think that has now changed. Because we discovered we LOVE grape jelly and have eaten way more than I care to admit.
We also love grape syrup, which we use instead of maple syrup on things like pancakes. On a side note, any jams I make that do not set are quickly bottled as syrup. No waste in this house.
The unsweetened grape juice has also been a hit, using it to flavour my kombucha. We have enjoyed everything grape so much that we have decided to grow our own purple grapes next season to ensure we can enjoy a grape harvest every year.
I love the beautiful purple colour of this jam, but I would also like to try grape jelly using green grapes – perhaps we will buy purple and green grape vines to try.
Pectin or No Pectin
You absolutely can use pectin, or jam sugar with pectin added.
I prefer not to use pectin. Not for any particular reason, I just prefer not having to rely on additional ingredients I may not always have on hand.
You will need to cook the jelly longer if you don’t use pectin. I like to use a thermometer and cook the jelly at a rolling boil until it reaches gelling point – 105°C (220°F).
I made this jelly three times, twice it set very well, the third time it was a bit runny, but we just used that as syrup instead. Still delicious!
The lemon juice also helps your jelly to set, so never skip it. You can also add a tart apple (chopped up), like a Granny Smith to the mixture and strain out before jarring up your jelly.
How do you know your Grape Jelly is ready?
You can cook your jelly at a rolling boil, stirring regularly, until it reaches the gelling point of 105°C (220°F).
You can also pop some plates into the freezer and when you think your jelly is ready (after approximately 15 minutes), pour a small spoonful of jelly onto the cold plate, leave for a minute and then run your finger through the jelly. If the jelly stays separated, it is done. If it runs together, cook for another 5 minutes and test again.
You can pop a metal spoon into the freezer, and when you think your jelly is ready, dip the spoon into the mixture. If it falls off slowly, in a sheet, it is ready. If it runs off, cook for another 5 minutes and test again.
What if my Grape Jelly doesn’t set?
It happens.
Jelly and Jam will thicken upon cooling, so maybe give it a little time to firm up.
If your jelly does not set, all is not lost.
In our house, we call a jelly or jam that doesn’t set, syrup. It is equally as delicious as jam or jelly, and we use it as a replacement for maple syrup on pancakes and waffles.
It is also fantastic to use in carbonated water as a refreshing drink, for flavouring kombucha, and as a syrup in cocktails.
Grape Juice
You can make this jelly very quickly by using 100% unsweetened grape juice.
If you are using fresh grapes, making juice couldn’t be simpler.
Wash the grapes thoroughly discarding any leaves and stems. Place grapes into a pot with a small amount of water to prevent the grapes scorching.
Place the pot onto a medium heat. As the grapes start to warm through, use a potato masher and mash the grapes to release the juice.
Once all the juice has been released, bring to a boil and then simmer for 10 minutes.
Once cooled slightly, carefully strain the mixture into a bowl through a fine sieve or muslin cloth. Leave for a few hours to allow all the juice to strain.
Measure out your juice and adjust your other ingredients accordingly – see recipe below.
In addition to Grape Jelly, you can also preserve Grape Juice. See Making Grape Juice Two Ways.
Grape Jelly
Ingredients
Method
- Bring grape juice to a simmer.Add sugar and lemon juice and stir thoroughly and regularly.Bring to a rolling boil over high heat. Continue to boil mixture until it reaches gelling point – 105°C (220°F).Pour hot jelly into sterilised jars and once cool store in the refrigerator. To make your jelly shelf stable, pour the jelly into clean jars and water bath for 10 – 15 minutes depending on your altitude. Let the jars sit for 12-24 hours to ensure a good seal. Any jars that don't seal should be store in the refrigerator.