Just grapes, sugar, and patience — this is the way jelly’s been made in Appalachian kitchens for generations. No boxed pectin needed, just the fruit and your hands.
Ingredients
- Fresh grapes (about 3–4 lbs, or enough to make 5 cups of juice)
- Sugar (equal to the amount of grape juice)
- 1–2 tablespoons vinegar or lemon juice (optional, for a bit of acidity and to help it set)
Instructions
- Wash grapes and remove the stems.
- Place grapes in a large pot and mash them until all are broken and juicy.
- Heat slowly for just a few minutes — this helps release the juice.
- Strain the mixture to remove skins and seeds.
- Pour the strained juice back into the pot.
- Simmer for about 15 minutes, scraping any impurities or foam that rise to the top.
- Add equal parts sugar to the juice (for example, 5 cups juice = 5 cups sugar).
- Bring to a rolling boil, and cook for 20–30 minutes, stirring occasionally, until it passes the cold plate test (see video for how-to).
- When cooking time is almost complete add the vinegar or lemon juice.
- Once the jelly is ready, ladle it into hot jars, leaving 1/4 inch of headspace.
- Process in a water bath using USDA-recommended times for your altitude.
- Let jars cool undisturbed for 24 hours, then store in a cool, dark place.
📝 A Note from Meagan
There’s something special about standing over a pot of jelly and watching it turn from juice to gold. This recipe is straight from our home kitchen — no shortcuts, just the real thing.