Homemade Red Grape Jelly
A beautifully vibrant, slightly tart red grape jelly that makes a wonderful alternative to traditional jams.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
This homemade grape jelly is a delightful way to preserve the taste of late summer. The natural pectin in the grapes, combined with jam sugar, creates a perfect set without any artificial additives.
Making jelly at home is simpler than you might think, and the result is a crystal-clear, jewel-toned preserve that's perfect on toast, scones, or as a glaze for meats. The gentle tartness of red grapes balances beautifully with the sweetness, making it a versatile condiment for both sweet and savory dishes.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the grapes in a large saucepan over low heat. Cover and cook gently for 5 minutes, until the juices begin to release. Mash the grapes with a potato masher or fork. Continue cooking for about 10 more minutes, mashing occasionally, until the grapes are completely broken down.
- Line a sieve with a clean tea towel or kitchen cloth and set it over a bowl. Pour the grape mixture into the sieve and let it drip through for at least 1 hour, or preferably overnight, to extract the clear juice.
- Measure the juice (you should have about 600ml) and pour it into a clean saucepan. Add the jam sugar and lemon juice. Place over high heat and bring to a rolling boil. Skim off any scum that rises to the surface.
- Boil the mixture until it reaches 225°F on a sugar thermometer. If you don't have a thermometer, place a small plate in the freezer for 5 minutes, then drop a little of the hot juice onto the cold plate. After 1 minute, run your finger through it; if the jam wrinkles slightly, it's ready. Pour the hot jelly into a sterilized jar. It will keep unopened for up to 3 months.
💡 Tips
- For the clearest jelly, avoid pressing or squeezing the grape pulp in the sieve; let gravity do the work.
- Sterilize jars by washing them in hot soapy water, then placing them in a 275°F oven for 10 minutes.
- If you prefer a less tart jelly, reduce the lemon juice slightly, but the acidity helps with the set.
Inspired by a recipe from BBC Good Food