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Six small glass jars filled with homemade mustang grape jelly are stacked on a wooden surface, each sealed with a metal lid. The background is out of focus, highlighting the shiny, translucent contents of the jars.
Angi Schneider

Wild Mustang Grape Jelly Recipe

4.41 from 15 votes
Mustang grapes are similar to muscadine grapes and fill the back roads of Texas every summer. They can be turned into delicious mustang grape jelly, juice, jam, and even pie filling. You can use this same process for any wild or domestic grapes. 
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Prep Time 30 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 45 minutes
Servings: 8 half pints
Course: Preserving Food
Preservation Method: Canning
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups mustang grape juice
  • 7 cups granulated sugar
  • 1 box pectin

Equipment

Method
 

Prepare the equipment
  1. Wash the jars, lids, rings and water bath canner in hot soapy water. Set the lids and ring aside. Fill the canner about halfway with hot water. Put the jars in the canner to keep them hot. The water should cover the jars by an inch.
  2. Put the canner on the stove over high heat. Bring to a boil and boil for 10 minutes to sterilize the jars.
Canning the jelly
  1. Measure out 7 cups of sugar into a medium bowl and set aside.
  2. In a large stockpot, combine grape juice and pectin.
  3. Bring to a full rolling boil  - will not stop bubbling even when stirred.
  4. Once boiling, add sugar all at once  - stir well to combine.
  5. Bring back to a full rolling boil and boil rapidly, stirring constantly for 1 minute exactly.
  6. Remove from heat and skim off any foam.
  7. Remove one jar from the canner and ladle the hot jelly into the jar, leaving 1/8-inch headspace.
  8. Put a lid and ring on the jar and tighten fingertip tight. (don't crank it down)
  9. Place the jar back in the canner and fill the next jar.
  10. Once all the jars are filled, make sure the water covers the jars by 1 to 2-inches.
  11. Place the lid on the canner and bring to a boil.
  12. Gently boil for 10 minutes.
  13. Turn off heat, remove the canner lid and let the jars sit for 5 minutes.
  14. Carefully remove jars from canner and place upright on a towel-lined countertop or cooling rack and allow to cool completely – 12 to 24 hours.
  15. Remove the bands and check the seals. The lids should not have any give to them. You should be able to pick up the jar by the lid and the lid should stay on.
  16. Label and store the sealed jars. If any jars failed to seal, put them in the refrigerator to use first.

Notes

Adjust for Altitude for Half-Pints and Pints
0-1000ft         5 minutes
1001-6000ft  10 minutes
over 6000ft    15 minutes
 

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