How to Can Grape Jelly
Classic grape jelly from fresh Concord grapes or juice.
The Short Answer
Grape jelly is water bath canned. Process half-pints and pints for 5 minutes.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Grape Jelly
Strain juice through jelly bag. Do not squeeze.
Headspace: 0.25 inches
Step-by-Step: Canning Grape Jelly
- Wash and stem grapes. Crush. Add 1/2 cup water per 4 cups grapes.
- Simmer 10 minutes. Pour into jelly bag. Drip overnight.
- Measure juice. Follow pectin recipe.
- Combine juice and pectin. Boil. Add sugar. Boil 1 minute.
- Skim foam. Ladle into hot jars. Wipe rims, apply lids.
Do not squeeze the jelly bag. Squeezing forces pulp through and makes jelly cloudy. Let gravity work overnight.
Safety Notes
Important: High-acid and safe for water bath canning.
The Bottom Line
Grape Jelly can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Yes. Use 100% grape juice with no added sugar. Excellent shortcut that produces great jelly.