glass jar with grape jelly inside

How to Make Grape Jelly

This quick grape jelly recipe works with fresh grapes or, for a midwinter jelly emergency, let me let you in on a little secret.

Course Snack
Cuisine American
Keyword canning grape jelly, homemade grape jelly recipe, how to make grape jelly
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 servings
Calories 68 kcal
Author Kris Bordessa


  • 4 cups 100% grape juice (if you're using frozen concentrate, reconstitute before measuring)
  • 1/4 cup lemon or lime juice
  • 3/4-2 cups granulated organic cane sugar (or 1/2-1 cup honey)
  • 1 box Pomona's pectin


Prepare ahead:

  1. Prepare calcium water. Put 1/2 tsp calcium powder (the small package in the Pomona box) and 1/2 cup water in a small jar with a lid. Shake well before using.
    measuring spoon with white powder over a glass jar
  2. Wash and rinse jars. For freezer jelly, it's best to use straight sided jars (such as a wide-mouthed Kerr canning jar). If you plan to use the jelly quickly you can reuse any old clean glass jars and keep them in the refrigerator.

Make the Jelly:

  1. Measure grape juice, lemon juice, and 4 teaspoons of prepared calcium water into a large pot. (Save the remaining calcium water in the fridge for a future batch of jelly.)

  2. Measure sugar or honey into a separate bowl. Thoroughly mix in 4 teaspoons of powdered pectin. (The large envelope.)

  3. Bring grape juice to a boil, stirring frequently. Add sugar or honey mixture and stir vigorously to dissolve the pectin. Return to a boil and then remove from heat.

Fill jars:

  1. If you'll use the jelly within a month or so, you can just refrigerate it. In this case, you can fill the jars to within 1/4" of the top.

  2. To freeze, only fill the jars 3/4 full to allow room for expansion when frozen.

    jar 3/4 full of grape jelly recipe
  3. Screw on lid and allow to cool before placing jelly in the refrigerator or freezer.

How to make grape jelly for a shelf stable product:

  1. Freezer jelly takes fewer steps, but if you want to make your jelly shelf stable, you'll need to process it as specified below. Jelly has a very short processing time, though, so don't let the idea of canning jelly put you off.

  2. Fill your water bath canner to a level that will cover your jars. This varies depending upon jar size. Bring to a boil. Proceed with next steps while the water is heating.
  3. Wash and rinse jars. Have lids and rings nearby.
  4. Fill jars to within 1/4″ of top. Wipe rims clean with a damp cloth. Screw on 2-piece lids/rings and place in boiling water bath. Bring water back to a boil (it doesn’t need to be a hard boil) and set the timer for 10 minutes. Remove jars to a towel-covered counter top to cool.
  5. Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
  6. Remove rings and wash outsides of jars. (You don’t need to store the jars with rings.) Store in a cool, dry place.