No-Boil Grape Jelly

Preparation info
  • Makes


    six ounce glasses, plus a “taster”
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About


  • 4 cups Concord grape juice, extracted, refrigerated, and strained as described for Traditional Grape Jelly
  • 5 cups sugar</


  1. Heat the juice in a large enameled or stainless-steel pan just until it begins to bubble all over (test it with a thermometer—the temperature should be barely 200 degrees, not “boiling,” which would be 212 degrees).
  2. Remove from the heat and stir in the sugar. Return to the heat and stir just until the sugar has dissolved; do not allow the jelly to return to a b