Grape Jam
Updated
Updated
This homemade Grape Jam recipe is made with just 4 simple ingredients and can be enjoyed right away or once fully processed. I like to eat it on a peanut butter and jelly sandwich, with crepes or biscuits, swirled into yogurt, and so much more. It also makes a great gift!
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5 STAR REVIEW
Best Homemade Grape Jam
I discovered my love of turning fresh fruit into jam several years ago, with my peach jam recipe. Since then, I’ve slowly replaced all of our favorite jam flavors with the homemade version. This grape jam probably gets made the most, since fresh grapes are always readily available.
This recipe makes six 8-oz. jars of jam, which is just the right amount to stock our family up for a while or to give as gifts. In fact, this grape jam was one of the most well-received edible gifts last year.
Helpful Tips
- Don’t cut back on the sugar. Regular granulated sugar is what makes the jam sweet but is also critical for thickening the jam. A sugar substitute like Splenda might work, but I have not tested it and can’t vouch for results.
- Be sure not to puree the grapes. You just want to coarsely crush them. If necessary, work in batches to process all the grapes evenly.
- Stir constantly. Throughout this whole process, you should be constantly stirring to ensure that the jam does not burn on the bottom of the pan. It also helps ensure all the ingredients are distributed evenly.
- Always test the jam. The most surefire way to know the jam is done is to test it on a chilled plate. You might need to do this 2-3 times if it’s your first time making jam.
- Canning isn’t necessary. This recipe does make 6 jars of jam, so it’s nice to can it and have some in the pantry throughout the year. But if you halve the recipe or just eat a lot of jam, you can get away without the final step.
Grape Jam
Ingredients
- 6 cups seedless black grapes, washed & stems removed (3 lbs.), concord grapes or red grapes also work
- 6 cups granulated sugar
- 1½ packets powdered fruit pectin, (regular type, 2.6 oz.)
- ½ cup water
- 1/3 cup fresh lemon juice
- ¼ tsp salt
Instructions
- Place a small plate in the refrigerator to test the jam thickness for later.
- Place the grapes in a food processor and pulse a few times to crush them coarsely. Be sure not to puree the grapes. If necessary, work in batches to process all the grapes evenly.
- In a large, heavy-bottomed saucepan, add the crushed grapes, and bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 10-15 minutes, stirring constantly to prevent sticking and burning.
- Add the granulated sugar all at once along with lemon juice and salt. Stir constantly until the sugar is completely dissolved.
- Meanwhile mix the powdered pectin with the ½ cup of water to make a paste, which helps mix evenly in the heat.
- Bring the grape mixture to a rolling boil, and add the prepared pectin paste, stirring constantly to ensure it's evenly distributed. Continue to boil the mixture for 1 minute, stirring constantly.
- To test if the jam is ready, take the chilled plate from the refrigerator, place a small amount of the hot jam onto it, let it cool for a moment, then run your finger through it. If it wrinkles and holds its shape, it's ready. If not, continue to cook for a few more minutes and test again.
- Once the jam reaches the desired consistency, remove the saucepan from the heat and let it cool for a few minutes.
- Ladle the hot jam into sterilized 6 jars (8 oz. each), leaving about ½ inch of clearance at the top. Wipe the jar rims clean with a damp cloth, then seal the jars with lids and bands. Tighten.
- Process the jars in a boiling water bath with water to cover fully for 10 minutes to ensure proper sealing and preservation. (Do not tilt the jars while adding and removing them from the water bath.) Once done, remove jars from the water using tongs and let the jars cool and rest for 1 day without disturbing them.Enjoy as desired right away or store for later.
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Grape Jam Step by Step
Chop the grapes: Pulse 6 cups grapes in a food processor to crush them coarsely.
Cook the grapes: Bring to a boil over medium-high heat then reduce the heat and simmer for 10-15 minutes, stirring constantly. Stir in the sugar, lemon juice, and salt stirring until the sugar is completely dissolved.
Add the pectin: Combine the pectin with the water to make a paste. Bring the grape mixture back to a boil then add the pectin paste, stirring constantly. Boil for an additional minute.
Test: Place a small amount of jam on a chilled plate. Let cool for a moment then run your finger through it. If it holds its shape, it’s ready. If not, continue cooking and repeat.
Cool: Remove the saucepan from the heat and let cool for a few minutes.
Place into jars: Ladle the jam into sterilized jars, leaving ½ inch at the top. Wipe the rims clean then seal with lids and bands. Tighten.
Process the jars: Process the jars of grape jam in a boiling water bath for 10 minutes to seal and preserve. Remove from the water with tongs and let cool and rest for 1 day before storing them.
Store and enjoy: Store the jam in the pantry or use it right away.
Jam vs. Jelly vs. Preserves
How to Store
Jars processed for canning can be stored for up to 1 year in a cool place.
If you’re not processing the jars, let them cool completely at room temperature, then store them in the refrigerator. The jam can be kept for several weeks in the fridge.
You can also store this jam for up to 3 months in the freezer. Allow to thaw in the refrigerator before using.
Serving Suggestions
There are so many ways to enjoy this homemade jam, whether you use it in a peanut butter & jelly sandwich, spread it on toast, or on a homemade biscuit. It can also be used in baking in puff pastry twists or thumbprint cookies. Feel free to drizzle it over crepes or even on yogurt and ice cream.
Absolutely love this recipe. It elevates a humble grape jam to a thing of beauty. I did use some of the fruit juice to stir in the pectin instead of adding water to make it thicker. Other wise, I left it alone.
I am making this for a second time. This jam is fantastic! I used fresh grapes and put them in my food processor for just a few seconds. Perfect!
Love this recipe so much, thanks!