Concord Grape Jelly

Preparation info

  • Difficulty


  • Makes

    5 to 6 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Spoon on lettuce leaves to garnish dinner plates—good with veal, chicken and especially sliced cold roast pork


  • 1 pkg. powdered fruit pectin
  • 2 c. lukewarm water
  • 1 (6 oz.) can frozen grape juice concentrate
  • ¾ c. sugar


  • Dissolve pectin in water in a 2-qt. bowl. Add pectin slowly, stirring constantly until completely dissolved. Let stand 45 minutes, stirring occasionally (stir, do not beat).
  • Thaw grape juice concentrate by setting can in cold water. Pour it into a 1-qt. bowl. Add 1½ c. sugar to the juice. Mix thoroughly (all sugar will not dissolve).
  • Add remaining 1¾ c. sugar to the dissolved pectin. Stir until sugar dissolves.
  • Add the juice mixture to the pectin mixture. Stir until all the sugar dissolves.
  • Pour into containers. Cover with tight lids. Let stand at room temperature about 24 hours or until set. Freeze or refrigerate.

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