Take your peanut butter and jelly sandwich to the next level with this delicious homemade grape jelly.
- 3 cups Unsweetened grape juice 3 cups Unsweetened grape juice
- 1 (1.75 ounces) box Fruit pectin 1 (1.75 ounces) box Fruit pectin
- Domino® Granulated Sugar 4 1/2 cups 4 1/2 cups Domino® Granulated Sugar
Sterilize jars and lids by simmering them in boiling water for 10 minutes. Keep jars hot in simmering water until ready to use.
Measure grape juice using a liquid measuring cup into a 6-8-quart stockpot. Add fruit pectin. Bring mixture to a full rolling boil over high heat, stirring constantly. Add Domino Granulated Sugar into the juice/pectin mixture. Return to a full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat.
Carefully ladle into prepared jars, leaving ¼-inch headspace. Wipe jar rims. Cover with lids. Make sure they are tightly closed.
Process jars in a boiling water canner. Water must cover jars 1 to 2-inches. Bring water to a gentle boil and process for 5 minutes. Carefully remove jars from canner and place on a kitchen towel. Allow jelly to rest for 24 hours before enjoying.
Make sure measurements are exact. Do not reduce sugar or any ingredient since this will result in a jelly that does not set. Make sure the juice you use is sugar free, not reduced sugar.