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Grapes jam
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5 from 27 votes

Grape Jam

This recipe is a charm as it is a super simple and easy-to-follow recipe and makes absolutely delicious jam. It tastes so good and needs just three pantry ingredients.
Course Butters and Jams
Cuisine World
Keyword grape jam, no pectin jam
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 28 servings
Calories 53kcal

Ingredients

  • 1 kg (2.2 lbs) grapes any color with or without seeds see notes
  • ¾ -1 cup sugar or to taste
  • 2 tablespoon lemon juice
  • ½ cup grapes deseeded halves, optional for chunky jam

Instructions

Prep Steps

  • Wash two jars (250 ml each) thoroughly with soapy water. Then sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Dry on a clean towel. Let air dry naturally. Alternately, you can place washed jars while they are still wet in the baking tray. And roast jars in a preheated oven (160-180 C) for 15 minutes. ( Skip sterilization if not canning jam.)
  • If you are making grapes jam with seeds then deseed by cutting grapes in half and removing seeds with your thumb.
  • Transfer grapes to a food processor and blend until smooth.

Make Jam

  • Transfer grape juice to a wide shallow pot and add sugar, and lemon juice (also add half a cup whole grape for chunky jam, optional)
  • Cook jam for 30-45 minutes on medium-low heat until jam is thick and glossy. Protip: The jam will splutter a bit when closing the setting point.
  • Do a cold plate test by dropping a teaspoon of jam on a cold plate. Draw a line. The line shouldn't meet.
  • Transfer hot jam to clean dry jars seal the lids and turn the jars upside down if storing jam in a fridge or freezer. Let it set to room temperature for 12 hours then transfer to fridge or freezer.
  • If canning, follow the canning procedure of removing air bubbles and wiping the rims. Seal the jars and process in boiling water bath for 8 minutes. Let it sit in the bath for another 5 minutes after turning off the heat. Then remove to clean towels. Check seals after 12 hours and store any unsealed jars in the fridge.

Video

Notes

Grapes are the main ingredient that can change the color, texture, and taste of jam. I used red, black, green grape, and Concord grape in different ratios while testing. I recommend using more black and Concord grapes for the rich flavor and color of the jam.
Sugar: I used a sweet variety of grapes and found that 1 cup of sugar was still too sweet for my taste. You can add ¾ cup sugar for moderately sweet grape jam. Do a taste test when the jam starts to thicken by applying a little jam on a piece of bread then adding sugar if/as needed. You can add an apple to this grape jam for extra volume and flavors.
Lemon: If using a sweet variety of grapes adding little lemon juice helps develop a sweet and sour taste.
 
 

Nutrition

Serving: 1tablespoon | Calories: 53kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 69mg | Fiber: 1g | Sugar: 13g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg