Homemade Grape Jelly

30 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Homemade Grape Jelly tastes amazing spread over buttery toast or in a PB&J sandwich. Made with just 3 easy ingredients, try it today!

Homemade jams like Strawberry Jam or Blueberry Jam are easy to make with fresh fruit and make a delicious topping, Breakfast or Brunch spread. This homemade jelly is another super easy recipe with bright flavor that you can make and store for months.

Sabrina’s Homemade Grape Jelly Recipe

Homemade Concord Grape Jelly is the perfect recipe to make with fresh, late summer fruit and store for months. Thanks to the fresh grapes, this jelly tastes so much better and fresher than any you can find at grocery stores. In fact, it’s so delicious and easy to make that you’ll find yourself making this favorite jelly recipe over and over again.


  • Concord Grapes: You’ll need 4 pounds of fresh concord of grapes to get the right flavor and color for homemade jelly. Use the scale at the grocery store if you’re worried you won’t get enough.
  • Sugar: 6 whole cups of sugar are used to sweeten the grapes into that classic Grape Jelly flavor.
  • Liquid Pectin: In order to thicken and get that jelly consistency, you’ll use 3 ounces liquid pectin in your cooked, strained, sweetened grapes.
Homemade Grape Jelly Ingredients

Kitchen Tools & Equipment

  • Large Pot: A large pot will be needed to hold all of your crushed grapes and break them down, releasing all of the grape-y goodness.
  • Potato Masher: A simple way to crush your grapes is to take out your trusty potato masher and go to work on those concord grapes inside your pot. Just make sure you don’t use a metal masher on a non-stick pot otherwise it will scratch it.
  • Strainer with Cheesecloth: You will line a strainer with cheesecloth in order to completely strain all of the grape pulp and end up with smooth jelly. If you don’t have cheesecloth then you can use a coffee filter instead.
  • Jars with Lids: The size of your jars will determine how many you need to hold the Grape Jelly. You can use mason jars or recycled jars that used to hold other products. Either way, it is a good idea to label the jars and date them, just in case you forget when you made them, or so no one mixes them up with something else.

How to Make Homemade Grape Jelly

Time needed: 35 minutes.

  1. Prep Time

    Start by washing the fresh grapes. Then add the washed grapes to a large pot or deep saucepan and use a potato masher to crush them.Homemade Grape Jelly, grapes in the pot

  2. Cook

    Leave the grapes in the deep saucepan and set the stovetop to medium heat. Once they start to break down lower the heat and continue to cook for 15 minutes. Then turn off the heat and let the grape mixture sit for 5 minutes.Homemade Grape Jelly cooking in the pot

  3. Strain

    Put a damp cheesecloth or a coffee filter in a strainer. Add the grapes to the strainer and press the grape juice through the strainer.Homemade Grape Jelly being strained

  4. Sugar

    Rinse out the pot or deep saucepan, and return 4 cups of juice to the pot. Add 6 cups of sugar and bring the strained grape juice to a boil at medium-high heat. Mix in the pectin and continue boiling mixture for 1 minute. Turn off the heat and use a wooden spoon to remove any extra foam from the top. Hot jelly isn’t very appetizing, so you’ll want to give it a couple hours to cool before serving or storing the jelly.Close up of Homemade Grape Jelly after straining

  5. Store

    If you’re storing mason jars of jelly, sanitize the lids in a boiling water bath. Then pour the mixture into your jars or another airtight container for storage.Homemade Grape Jelly being poured into glass jar

  6. Canning Jars

    If you want to can the jelly and keep it for extended periods of time, you’ll need to follow more specific instructions with canning supplies. Use these canning instructions if you’re interested in that. Canning is precise and contains high heat and hot items, so make sure you follow instructions from a site dedicated to it.Homemade Grape Jelly in glass jar

Nutritional Facts

Nutrition Facts
Homemade Grape Jelly
Amount Per Serving
Calories 196 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.004g
Sodium 2mg0%
Potassium 116mg3%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 49g54%
Protein 0.4g1%
Vitamin A 40IU1%
Vitamin C 2mg2%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Tips & Tricks

Making your own homemade jelly will be super easy by following these helpful tips.

  1. Don’t Overcook the Jelly
    • You might be concerned that your jelly isn’t set after you add the pectin and boil for 1 minute, but be sure to avoid overcooking by letting it boil for longer. You can actually destroy the ability for a gel structure to form if you cook pectin too long.
  2. Use the Spoon Test
    • The consistency of your hot jelly should be a bit thickened. When you dip a cold spoon (from the refrigerator or freezer is best) into the jelly, the jelly mixture should slide down the spoon in sheets and dribble off more slowly, rather than drip off like water drops.

What to Pair With Homemade Grape Jelly

Once it’s done you can use the jelly in a classic peanut butter and jelly sandwich, spread it over buttered toast made with Homemade White Bread, or muffins like Applesauce Muffins, or Raisin Bran Muffins. You can also use it in baked good recipes, like as filling for cinnamon rolls the same way strawberry jam is used in Strawberry Cinnamon Rolls.

How to Store 

  • Serve: Give the jelly time to set and thicken in the fridge before you use it as a spread.
  • Store: You can seal the jelly in mason jars or another airtight container to store in the fridge for up to 3 months.
  • Freeze: For longer storage, seal and freeze the Grape Jelly for up to 6 months.

Ideas to Serve Homemade Grape Jelly

In addition to serving the jelly with breads and baked goods, you can also use this Homemade Concord Grape Jelly in more unexpected recipes like BBQ Grape Sloppy Joes or BBQ Grape Jelly Meatballs. Get creative and try these sauces on other recipes like chicken or baked beans. The smokey flavor in BBQ sauce tastes wonderful with the sweet grape jelly recipe.

Frequently Asked Questions

What is the difference between grape jelly and grape jam?

Jam and jelly are very similar. They’re delicious and sweet spreads made with fruit, pectin, and sugar. However, the key difference between jelly and jam is in the way the fruit is used. While this jelly, and others, are made with fruit juice, jams are made with the fruit pulp and the juice. That’s why straining the batch of grape jelly is important.

Is it okay if my concord grapes have seeds?

Since you will strain the grapes from all of the pulp and skin, its fine if you use seeded grapes as they will be strained out along with everything else to use the juice of the grapes for the jelly.

Recipe Card

Homemade Grape Jelly

Homemade Grape Jelly tastes amazing spread over buttery toast or in a PB&J sandwich. Made with just 3 easy ingredients, try it today!
Yield 30 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Spread
Cuisine American
Author Sabrina Snyder


  • 4 pounds concord grapes
  • 6 cups sugar
  • 3 ounces liquid pectin


  • Wash grapes and crush them in a large pot with a potato masher.
  • Cook on medium heat until they start to break down, then lower heat to low for 15 minutes.
  • Turn off the heat and let sit for 5 minutes.
  • Using a strainer press the juice from the grapes through a cheesecloth or coffee filter.
  • Using 4 cups of grape juice return the juice back to a rinsed pot.
  • Add in the sugar and bring to a boil on medium-high heat.
  • Add in the pectin and boil for 1 minute.
  • Turn off the heat, remove any foam.


If canning follow these canning instructions (canning is precise and contains high heat and hot items, I want to be sure you are given instructions from a site dedicated to it, this site is the National Center for Home Food Preservation).


Calories: 196kcal | Carbohydrates: 51g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 2mg | Potassium: 116mg | Fiber: 1g | Sugar: 49g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg
Keyword: Homemade Grape Jelly

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  • Fruit: You can add different kinds of berries like raspberries, strawberries, and blackberries to the jelly with the grapes.
  • Lemon Juice: To add a little acidity and extra flavor to your grape jelly, add a teaspoon or two of lemon juice to the concord grape juice when you add the pectin.
  • Frozen Grapes: Freezing grapes makes for easy storage, and you can use them in this recipe. Instead of using fresh fruit, add the frozen concord grapes to the pot and prepare the homemade jelly as usual. You’ll just have to cook a few minutes longer so that you can thaw the grapes and then break them down.
  • Pectin Powder: If you don’t have liquid pectin, you can use a box of pectin powder in the recipe. Use 2 tablespoons of powdered pectin for every ounce of liquid pectin. For some extra sweetness, you can add some honey at the same time as the pectin and whisk in the pectin-honey mixture until well combined.
Homemade Grape Jelly Pinterest Image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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