Grape Jelly With Jam Sugar

foodlover's picture

Nov. 10, 2011


Red grapes 36 Ounce , preferably with seeds and stripped from the stalks (1 Kilogram / 2Pound And 4 Ounce)
Jam sugar 1 Pound (450 Gram, With Added Pectin)
Lemon 1 , freshly squeezed



1) In a large saucepan, cover and cook the grapes over a low heat for 5 minutes until the juices begin to run.

2) Mash the grapes with a potato masher or fork and cook for another about 10 mins, mashing frequently until the grapes are soft.

3) Cover a sieve set over a bowl with a clean tea towel or kitchen cloth.

4) Pour in the grape mixture and allow to drip through for minimum 1 hour or preferably overnight.

5) Measure out about 600ml of the juice and pour into a pan along with the sugar and lemon juice.

6) Place the pan over a high heat and bring to a boil, skim any scum as it boils.

7) Allow the mixture to simmer until the temperature reaches 105°C on a sugar thermometer.

8) Alternately place a small plate in the freezer for 5 mins, then pour a little juice on the cold saucer and run your finger through after 1 minute. The jam will slightly wrinkle when ready.

9) Pour the hot jam into a sterilised jar and can be stored unopened for up to 3 months.


10) Use the Grape Jelly as required.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2562Calories from Fat 15

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 22 mg0.92%

Total Carbohydrates 645 g215%

Dietary Fiber 11 g44%

Sugars 611 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet