Grape Jam

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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!

Prep Time15

Cook Time20

Total Time35

Course: Condiment

Cuisine: American

Keyword: grape jelly, grape jelly recipe, homemade grape jelly

Servings: (six 8-oz. jars / 2 tbsp per serving)

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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