How To Make Grape Jelly The Easy Way

by Pamela

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What if I said I could give you an easy grape jelly recipe that was so easy to make, and delicious, that you’d never buy store bought grape jelly again? I think I have such a thing for you today. Have you made homemade jelly before and swore you’d never do it again after all the blood, sweat, and tears had cleared or have you always wondered how to make grape jelly (thinking it couldn’t be that hard)? Either way, today’s post has you covered.

How can I make such a bold claim? For starters, this recipe only uses four ingredients and does not involve canning. And when I was making this I didn’t even drop one f bomb. (I tend to do that when I cook and get frustrated.) So yes, this really is an easy jelly recipe that seasoned and novice jelly makers are really going to love making and eating.

I used Muscato grapes for this recipe because a) I had plenty of them around b) I like their sweet, but not too sweet flavor. But you can use any seedless grape for this recipe. Basically, if it’s a grape that you like…use it. The other really cool thing about this recipe is the color of your grape jelly. It’s going to really turn out the same color as the grapes that you use.

An easy to make grape jelly recipe using Muscato grapes

You may have noticed that this week has already featured a jelly recipe, specifically the basil lemonade jelly recipe. It’s also an easy recipe. I do this every year. I get so into all the fruits that are available, that I can’t help but make homemade jelly out of pretty much all of them. But no canning for me. These are singular batch (meaning 1 jar) jellies because there is no way I’m dredging up all those memories of spending countless hours in my mom’s un-air conditioned kitchen sweating my ass off while canning everything that came out of our garden all summer long. NOT.GONNA.HAPPEN. Love you mom, but that sucked!

So grab yourself some grapes and whip up a batch of this grape jelly recipe. I promise you that it’s really that easy and tastes so good, you’ll swear off that store bought stuff.

How To Make Grape Jelly The Eay Way
Prep time
Cook time
Total time
How to make grape jelly with only 4 ingredients. This jelly recipe will make you swear off that store bought stuff for good.
Recipe type: Condiment
Cuisine: American
Serves: 1
  • 1 Pound Muscato Grapes (or seedless grapes of your choice)
  • 1 Cup Granulated Sugar
  • 1 Tablespoon Lemon Juice
  • ⅛ Teaspoon Pomona Pectin
  1. Add grapes and and sugar to the bowl of your food processor and buzz until well liquified (no discernible chunks of anything floating around).
  2. Pour puree through a strainer, into a medium sized saucepan. You may need to run a spatula back and forth over the mixture to get all the liquid out of the pulp. It won't take long.
  3. Add the lemon juice and pectin to the grape juice mixture.
  4. Heat over medium high heat and whisk to combine lemon juice and pectin.
  5. Continue heating until you notice that the liquid has considerably thickened. (About 10-15 minutes)
  6. Strain off any foam that may be floating on top (this just makes it look prettier in the jar).
  7. Pour into glass container (that has a lid) and let cool to room temperature.
  8. Secure the lid onto the jar and pop into the refrigerator to chill down.
  9. You'll notice that the jelly thickens even more once it's chilled.
  10. Now you can spread it on your favorite bread or just spoon it out of the jar into your mouth (yes, it's that good).
This recipe makes a bit more than 1 cup of jelly.


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Maureen | Orgasmic Chef August 9, 2014 at 2:20 pm

I’ve only made grape jelly once and was so careful not to let it go cloudy. Then I realized I didn’t really care. It needed to taste good. 🙂 Yours looks lovely.

Pamela August 10, 2014 at 5:52 am

Hi Maureen, I forgot all about that “cloudy” thing. I’ve never experienced cloudy jelly, but that’s probably because I only make a single jar. Not having multiple jars really cuts down on some of the reasons jelly can turn cloudy.

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