Monday, August 5, 2013

Grape Jelly

It's getting that time of  year again. Our grapes are turning that gorgeous shade of purple and are about ready for harvesting.  When yours are ready, here's all you need to do to make up a great batch of grape jelly with Pomona Pectin. 

4 lbs grapes
1/2 cup water
Mash grapes and add water, bring to a boil
Turn down heat and simmer covered for 10 minutes
Pour juice into a fine sieve bag and drip until all juice is extracted. 
Juice must set in refrigerator overnight. 

4 cups juice
1/4 cup lemon or lime juice
2 cups organic sugar
4 teaspoons pectin
2 teaspoons calcium water

Prepare juice  and add it to pan with lemon or lime juice.
Add proper amount of calcium water. Stir well

Measure sugar into separate bowl and mix with pectin. 

Bring juice to boil.
Add pectin-sweetener.
Stir rapidly to dissolve pectin, bring back to full boil
Remove from heat.

Fill jars...
Process jars in hot water bath canner for 10-15 minutes 


Our grapevines are not only housing grapes this year, but also some gorgeous baby bird eggs. Thankfully Moma bird is just caring for her eggs and not picking off our grapes. 


  1. Wow you are so lucky to have your own grapes, I bet the grape Jelly is delicious, plum jam is the nearest I can manage in this climate!

  2. What is calcium water? Your grapes are so pretty and I just "love" grape jelly although I have never tried to can my own. I will be canning fig/strawberry jam this week. My sweet daughter-in-law( in Wyoming) has been canning for the first time this summer and there have been a lot of phone calls back and forth....I am so proud of her. Blessings, Carolyn

    1. Hi Carolyn!
      When using Pomona Pectin, it comes with a small pouch of calcium to make water. This helps to promote the gelling process with their pectin. :)

  3. Thank you for the info. I have bought the Pomona pectin, but have not tried using it yet...Carolyn (:(:(: