A Little Jelly Anyone?

Saturday Morning Fun!

Call me sentimental, but I love the tradition of passing plants down through the generations. In our garden we have a grapevine that originated in my grandparents garden. I remember picking grapes from that vine with my grandmom  as a little girl. Now that I have a piece of it in my own garden, it makes it all that much sweeter picking grapes with my own two children.

Last summer our vine produced its first crop of grapes so we took out our pails and set to work picking.  We picked bowls and bowls of grapes. It was a beautiful crop. Once we finished picking, a few days later more would appear! The beautify and magic of nature never ceases to amaze me.

Once we picked those grapes, I decided to boil down the grapes into juice. That way we could freeze the juice and make it into jelly later on. Well, today was finally later on! We pulled out that frozen juice, boiled it down, and added lots and lots of sugar. Oh my, I never realized how much sugar is in jelly. No wonder my son LOVES it!


Jelly Jar
Fresh Home Made Grape Jelly


Here is our final product. It is super yummy. My son used it to make a jelly sandwich for lunch. I don’t think it even had a chance to cool and set yet. It soaked right into the bread. He didn’t mind at all though. All he said was, “Mmmmmmmmm.”

I found this recipe at Dine and Dish. You can find a printable version of this grape jelly recipe here.

Homemade Grape Jelly Recipe

Cook Time 1 hour

Total Time 1 hour

Servings 2  8 ounce jars

1 1/2 cups all natural grape juice
1 2/3 cups white sugar
1 teaspoon butter
2 Tablespoons powdered fruit pectin

Sterilize 2 8 ounce canning jars (I use the sterilize setting on my dishwasher).
Combine juice in an 8-quart saucepan. Gradually stir in fruit pectin. Add butter.. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
Carefully ladle hot jelly into 2 8 ounce jars. Cool to room temperature, about 30 minutes.
Once cooled and set, refrigerate grape jelly or serve immediately.



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