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Grape Jelly

Recipe by Claire-Ellen Rankin, Cardington, Ohio
First place, Jellies (Grape Jelly), 2017

Baking temperature: Water bath
Baking time: 10
Yield: 8 cups


  • 3 ½ lbs. of concord grapes, crushed
  • 1 box Sure-Jell© fruit pectin
  • 7 c sugar


  • Wash grapes. Discard stems and crush grapes. Place in saucepan and add 1 ½ cups water and bring to a boil. Reduce heat; cover and simmer 10 minutes
  • Pour crushed fruit into cheesecloth. Tie closed and hang, letting juice collect in bowl below until dripping stops. Press gently
  • Measure exactly 5 cups of juice into a large saucepot
  • In a separate bowl, measure exactly 7 cups sugar. Do not reduce amount. Do not use substitutes
  • Stir one box Sure-Jell© fruit pectin into juice in saucepot
  • Bring mixture to a full, rolling boil over high heat, stirring constantly
  • Add sugar quickly and stir. Return to a full, rolling boil and boil exactly 1 minute. Stir constantly
  • Remove from heat tan skim off any foam with a metal spoon
  • Quickly ladle into jars that have been washed in hot, soapy water and rinsed with hot water and sterilized. Fill to within ¼ in. of the top. Wipe jar rims and threads. Cover with flat lids that have been resting in boiling-hot water. Tightly screw on metal bands
  • Process in boiling water bath for 10 minutes. After jars cool, check seals. Store jars in a cool, dry place for up to one year
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