Grape jelly

Grape jelly

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins , plus straining

Skill level

For the keen cook

Servings

Makes 600ml

This slightly tart, vibrant red jelly makes a lovely change from the usual jams

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
57
protein
0g
carbs
15g
fat
0g
saturates
0g
fibre
0g
sugar
15g
salt
0g

Ingredients

  • 1kg red grapes, preferable with seeds (stripped from the stalks)
  • 450g jam sugar (with added pectin)
  • juice 1 lemon

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
  2. Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don’t have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it’s ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.

Recipe from Good Food magazine, October 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
staffybull's picture

yummy made for first time :)

gr8kiwicook's picture

Oops, typo! Japonica may work better!

gr8kiwicook's picture

Will try this recipe with homegrown table and sauvignon blanc grapes. A trick i've used before to help set is to use a few crab apples or japinca apples which have natural pectin- boil up with the grapes. Saves buying pectin and with crab apples gives lovely colour too.

130450's picture

This recipe works perfectly, no need to change anything to achieve a beautifully coloured delicious jelly. Living in south-west France,we have a lot of duck and the jelly is wonderful with magret de canard as well as morning croissants!

hellisgen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a wonderfully simple and quick recipe and a satsifying way of using the last remaining grapes on the vine which were small, tough-skinned and pippy. And yet the jelly they produced was rich and full of flavour. I found that it took about eight minutes to bring the juice and sugar up to the right temperature and it set beautifully. Will definitely make more again next year and will try some of the variations mentioned above and perhaps try one or two of my own.

cheshirecheese07's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the first jelly I've ever made and I'm wondering why, because it was so easy! We have a vine in our greenhouse for shade, and it produces masses of grapes - unfortunately they're not very nice to eat because they're full of pips! However, this is of course a bonus here because of the pectin. I made double the quantity, which filled a dozen 5oz jars with a little left over. I also added some juniper berries, which I removed before bottling.

sandif's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made 2 lots of this, approx 3kgs each time, in the second we used claret as a substitute for some grape juice as described by Ro, some will go for Xmas prezzies. Used a bottle of pectin in each batch and found it enough for a good but not too solid set. A good way of using up our greenhouse grapes that had not been eaten. will do next year.

sandif's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made 2 lots of this, approx 3kgs each time, in the second we used claret as a substitute for some grape juice as described by Ro, some will go for Xmas prezzies. Used a bottle of pectin in each batch and found it enough for a good but not too solid set. A good way of using up our greenhouse grapes that had not been eaten. will do next year.

codfishnono's picture

look forward to trying out as im harvesting my black and red grapes today. about 10kg should produce quite a lot?

spongemaker1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I can't get jam sugar here in Bulgaria (well maybe- but I can't read the packets!) so I used a whole bottle of liquid pectin. It set like rubber, if I can get a spoon into it I think it will be lovely added to sauces for duck, pork etc!

ramses2's picture

An excellent way to use extra grapes. Terrific with roast pheasant and other game dishes.

rowanastatham's picture

If the grape juice is too sweet, I use less grape juice and add Claret or red wine near the end of the cooking process to make Claret and grape jelly. Excellent for cooking with duck.

ambertuesday's picture
  • 1
  • 2
  • 3
  • 4
  • 5

loved this as it used up lots of the grapes in our garden, only complaint was that it did seem very sweet, but thats jam I guess!!
Put it in a selection of small jars so as to give it to friends, how great to not only say I made this but I grew it too!!!!!

suffolkboy1's picture

I have been making grape jelly from grapes grown outside in my garden for many years now. I usually make around 20lbs per year, the recipe is very similar to the aforementioned and is delicious. Idistribute it amongst my family and friends (keeping enough to last the year of course). It is in great demand and they cannot get enough of it. I only have one vine but it is a very prolific producer. We always put a spoonful in gravy and in stews. The only change to the recipe is that I add a bottle of commercial pectin

gwenniep's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic recipe, this is the first jelly I have ever made and it was easy and tastes lovely. It's great for the kids as they don't like the fruit and seeds in jam. I will definately make this again.

Questions

Tips