Im Glad This Boiled Over... Not Really | Wild Grape Jelly Part 3 @1870s
Im Glad This Boiled Over... Not Really | Wild Grape Jelly Part 3  @1870s
Uploaded August 2024 | Updated September 2026, 2 days ago
In this video, I’m finally wrapping up the Wild Grape series by making a batch of homemade wild grape jelly! A couple of weeks ago, we harvested wild grapes from our property, and I juiced them using my steam juicer. Today, I'll walk you through the jelly-making process, sharing tips and tricks along the way, especially on how to avoid those dreaded grape jelly spills!

For this recipe, I used 5 cups of strained wild grape juice, one package of Sure-Jell pectin, and 7 cups of sugar, which made about 4 to 5 pints of jelly. Start by pouring the grape juice into a heavy-bottomed pot—I used an enameled cast iron pot to prevent the juice from burning. Add the pectin, whisk it in, and bring the mixture to a full rolling boil over high heat. Once boiling, stir constantly for one minute, then add the sugar. Keep stirring until the sugar dissolves and the mixture returns to a rolling boil. Boil for another minute, then remove from heat.

After boiling, skim off any foam, then pour the jelly into sterilized jars, leaving about 1/4 inch of headspace. I processed mine in a steam canner for 10 minutes. The result is a beautifully rich and mild Michigan wild grape jelly, perfect for spreading on toast or giving as gifts.

This process can be a bit chaotic, and I even had a spill during filming, so make sure to keep an eye on your jelly as it cooks! If you’re interested in seeing how I clean up after such a sticky mess or want to check out the apple cinnamon roll bread I baked alongside, stick around until the end of the video. I hope this inspires you to explore the wild edibles around you and try making your own delicious preserves!
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I'm Glad This Boiled Over... Not Really | Wild Grape Jelly Part 3

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