Culinary Institute of America Recipe
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Concord Grape Jelly

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This classic jelly can also be made with 4 cups of pure (no sugar added) Concord grape juice.

This recipe is from The Culinary Institute of America’s Preserving cookbook (2013) can be purchased online.

TASTE NY’s Concord grapes, which are native to North America. The Concord Grape Belt, located along the southeastern shores of Lake Erie in western New York and northwestern Pennsylvania, is the largest (approximately 30,000 acres) and oldest Concord grape growing region in the world.

Watch Chef Bill Briwa talk about Concord grapes and learn how to make a grape granita >



Taste NY - Concord Grape Jelly recipe by The Culinary Institute of America



Makes 4 pints

  • 4 pounds Concord grapes
  • 1/2 cup water
  • 7 cups sugar
  • 1 packet (3 ounce, about 1/3 cup) liquid pectin


  1. In a large pot, crush the grapes with the back of a wooden spoon. Add the water and bring the mixture to a boil over medium-high heat.
  2. Reduce the heat to medium-low and simmer, stirring occasionally, until the fruit breaks down, 10 to 15 minutes. Skim away any foam that rises to the surface as the fruit cooks.
  3. Strain the mixture, reserving the juice and discarding the grape seeds and skins. Return the juice to the pot, stir in the sugar. Bring the mixture to a boil.
  4. Stir in the pectin and continue to simmer, stirring frequently, until the mixture thickens, 2 to 3 minutes more. Test the jelly for the proper texture. Dip a spoon into the warm jelly. If the jelly breaks off the spoon in one sheet, it is properly jelled.
  5. Pour the jelly into prepared pint jars, leaving 1/2-inch of headspace. Seal the jars, and process for 10 to 12 minutes.
  6. Store in a cool place. Processed, this jelly will keep for up to 1 year. Once jars have been opened, store them in the refrigerator, where they will keep for up to 2 months.

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