Red grape jelly

This deliciously sweet red grape jelly is perfect served over warm scones and enjoyed for morning or afternoon tea with a hot cup of tea, or served spread onto buttery crumpets for breakfast

  • 10 mins preparation
  • 30 mins cooking
  • Makes 1 cup
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  • 1 kilogram red grapes, picked
  • 2 cup sugar
  • 1/2 cup lemon juice
  • crumpets, butter to serve


  • 1
    Place grapes in a large saucepan. Cook, covered, over low heat for 5 minutes. Use a potato masher to roughly crush grapes, then cook, covered, for a further 15 minutes until grapes soften.
  • 2
    Place a large, fine sieve over a large bowl and pour in grape mixture. Allow to drain for 2 hours, pressing pulp, until you have about 300ml juice.
  • 3
    In a large heavy-based saucepan, combine grape juice with sugar and lemon juice. Stir over low heat until sugar dissolves. Bring to the boil on high, then cook for 10 minutes until setting point is reached (see recipe tip).
  • 4
    Pour hot jam into a sterilised jar and seal (it will keep, unopened, in a cool, dark place for up to three months). Serve jelly spread onto crumpets with butter, if desired.


  • For seedless grapes, you will need to add a jam setter, as the seeds contain pectin, which creates the gel. Add 1 tablespoon jam setter following packet directions. Boil for 5 minutes until setting point is reached.