Honeyed Grape Chocolate Jelly

Try Kathleen Harman’s Honeyed Grape Chocolate Jelly entry in the Sweet Eats Recipe Contest!



  • 1 1/3 cup Aunt Sue’s® Raw & Unfiltered Honey
  • 1 1/4 cup unsweetened grape juice
  • 3 tbsp powdered pectin
  • 1 tsp lemon juice
  • 2 ounces good-quality chopped dark chocolate


  • Place grape juice in large saucepan. Add powdered pectin and lemon juice and stir until dissolved. Bring to a boil for one minute.
  • Add Aunt Sue’s honey and bring to a full boil – a boil that cannot be stirred down. Cook for 1 minute, stirring constantly.
  • Remove from the heat and stir in chocolate until melted. Place in container of choice and allow to cool and jell if serving immediately.
  • If canning, carefully ladle hot mixture into hot sterilized half-pint jar, leaving 1/4-inch headspace. Remove air bubbles, wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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