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Growing up home canned jams & jellies was an every year thing. Mostly we use fresh fruits, or peppers. But grapes were not growen on Grand daddy's farm. We'd buy the juice & do it that way. So here you go, it is as good as with fresh grapes.


Any kind of juice can be turned into jelly, even "mater" juice.


  • 1 box Sure-Jell
  • 2 cups grape juice
  • 1 cup water
  • 3 1/2 cups sugar
  • Few drops of red food color (optional)
  • Scalded jelly jars


  • In a large saucepan mix Sure-Jell, grape juice, and water.
  • Stir over high heat until mixture comes to a hard boil.
  • Stir in sugar at once.
  • Bring to a full rolling boil.
  • Boil hard 1 minute. Stir constantly.
  • Remove from heat. Add food coloring, if using.
  • With metal spoon skim off foam.
  • Pour into canning jars, seal and turn upside down for 10 minutes.
  • Then turn upright and let cool.
  • You will hear the lids pop and seal as the jars cool down.
  • Can also be frozen for up to a year or refrigerated for a month in airtight containers.

Categories: Condiment, Sauce  Jelly  Stove 
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