Ingredients
Equipment
Method
Instructions
- Start by sterilizing your canning jars and lids. Place them in a large pot of boiling water for about 10 minutes and let them air dry.
- In a large pot, combine the grape juice with the entire box of pectin. Stir well to dissolve the pectin.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent sticking.
- Add the sugar all at once and stir until dissolved, then bring back to a boil.
- Boil vigorously for one minute to ensure the jelly sets properly.
- Perform a spoon test to check consistency; it should sheet off the spoon.
- Using your funnel, carefully pour the hot jelly into the prepared jars, leaving about a quarter-inch headspace.
- Seal the jars with sterilized lids and screw on the metal rings until fingertip tight. Process in a boiling water bath for 5-10 minutes.
- Cool completely and check that the lids have sealed properly before storing in a cool, dark place.
Notes
- Store sealed jars in a cool, dark place for up to one year.
- Once opened, refrigerate jelly and consume within a few weeks.
- You can freeze excess jelly in airtight containers.