This homemade Grape Jam recipe is made with just 4 simple ingredients and can be enjoyed right away or once fully processed, jars will last up to a year in the pantry. Enjoy 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!
More ways to enjoy grapes include our grape pie, roasted grapes, sugared prosecco grapes, and caramel apple grapes!
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 6 eight-ounce 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.
Why You’ll Love This Grape Jam Recipe
- Only 4 main ingredients. You’ll need grapes, sugar, pectin, and lemon juice to make this jam. Plus water and salt.
- Shelf-stable. This grape jam recipe goes through the full canning process, so the jars can be kept on a pantry shelf for up to a year.
- Endless uses. There are so many fun ways to use this homemade grape jam. Don’t limit yourself to just spreading it on toast. Suggestions are below.
Jam vs. Jelly vs. Preserves
What You’ll Need
This homemade grape jam recipe is made with just 4 main ingredients, plus water and salt.
(Scroll down to the recipe card below for details and measurements.)
- Grapes – I used seedless black grapes for this jam. Be sure to wash them thoroughly and remove the stems. You can also use concord grapes or red grapes, but it will result in a different taste.
- Sugar – Regular granulated sugar is what makes the jam sweet and key for thickening. A sugar substitute like Splenda might work, but I have not tested it and can’t vouch for results.
- Fruit pectin – Pectin helps the jam achieve the ideal consistency in less time and keep the bright color.
- Water – We don’t consider this an ingredient…because WATER. But it is needed for this recipe.
- Fresh lemon juice – To set properly, jam needs the right balance of acid and sugar. Since grapes are a low-acid fruit, you need lemon juice.
- Salt – Just a touch of salt balances out the sweetness.
How To Make Grape Jam
Making this homemade jam might be easier than you think!
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Cook the grapes. Pulse the grapes in a food processor to crush them coarsely. Bring to a boil over medium-high heat then reduce the heat and simmer for 10-15 minutes, stirring constantly. Stir in the sugar and lemon juice, 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 1/2 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.
Tips for Success
- 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 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.
- Do I need to process the jam for canning? Not necessarily. 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.
Ways To Serve Grape Jam
There are so many ways to enjoy this homemade jam. Here are a few ideas:
- In peanut butter & jelly sandwiches
- Spread on toast or a homemade biscuit
- In puff pastry twists or thumbprint cookies
- With cream cheese on crackers
- On crepes
- As part of a charcuterie board
- Swirled into ice cream
- In a yogurt bowl
- Gifted with a nice ribbon and tag for an edible gift
Video: Homemade Grape Jam
Proper Storage
- Fully processed jars. Jars processed for canning can be stored for up to 1 year in a cool place.
- Fridge. 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.
- Freezer. You can also store this jam for up to 3 months in the freezer. Allow to thaw in the refrigerator before using.
More Jam & Jelly Recipes To Try
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Grape Jam
This homemade Grape Jam recipe is made with just 4 simple ingredients and can be enjoyed right away or once fully processed, jars will last up to a year in the pantry. It also makes a great gift!
Servings: 48 (6, 8 ounce jars – 2 tablespoons per serving)
Ingredients
- 6 cups seedless black grapes , washed & stems removed (3 pounds)
- 6 cups granulated sugar
- 1 & 1/2 packets powdered fruit pectin (regular type, 2.6 ounces)
- 1/2 cup water
- 1/3 cup fresh lemon juice
- 1/4 teaspoon 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. Stir constantly until the sugar is completely dissolved.
- Meanwhile mix the powdered pectin with the 1/2 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 ounces each), leaving about 1/2 inch of clearance at the top. Wipe the jar rims clean with a damp cloth, then seal the jars with lids and bands. Tighten to your fingertips.
- 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.
Video
Notes
Using different grapes. I prefer seedless black grapes for this jam, but you can also use concord grapes or red grapes. Note they will result in a different taste.
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.
Do I have to process the jam for canning? Not necessarily. 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.
Storage. Proper storage information for canning, fridge, and freezer is included in the article.
Nutrition
Serving: 2tablespoons | Calories: 114kcal | Carbohydrates: 29g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.001g | Sodium: 13mg | Potassium: 62mg | Fiber: 1g | Sugar: 25g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.1mg
Love this recipe so much, thanks!