Grape Jam
Capture the essence of summer’s bounty with this homemade grape jam recipe, featuring the natural sweetness of seedless red or Concord grapes and a hint of brightness from fresh lemon juice. Perfect for beginners and seasoned jam-makers alike, this small-batch recipe uses simple pantry staples like granulated sugar and water, creating a velvety smooth spread bursting with fruity flavor. With just 20 minutes of prep time and 40 minutes on the stove, you’ll have a batch of luscious jam that pairs beautifully with toast, scones, or even as a filling in desserts. Learn the art of crafting preserves with easy-to-follow steps, including tips on testing jam consistency and proper jar sealing for long-term storage. Stock your pantry with this irresistible grape jam and savor its sweetness year-round!
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Recipe Information
Ingredients
- 1000 grams Seedless grapes (red or Concord)
- 500 grams Granulated sugar
- 2 tablespoons Fresh lemon juice
- 120 milliliters Water
Instructions
Wash the grapes thoroughly under cold water, removing any stems or debris.
Place the cleaned grapes in a large pot and add the water. Heat the pot over medium heat, stirring occasionally, until the grapes start to soften and burst (about 10 minutes).
Use a potato masher or the back of a wooden spoon to crush the softened grapes. This will help release their juices.
Place a fine-mesh sieve or cheesecloth over a separate large bowl. Pour the grape mixture through the sieve, pressing the solids with a spoon to extract as much juice as possible. Discard the leftover pulp and skins.
Pour the strained grape juice back into the large pot. Add the granulated sugar and lemon juice, then stir thoroughly to combine.
Bring the mixture to a gentle boil over medium-high heat, stirring frequently. Reduce the heat to medium and let it simmer for 25–30 minutes, stirring occasionally, until the jam thickens to the desired consistency. You can test for doneness by placing a small spoonful of jam on a chilled plate—if it holds its shape after a few seconds, it’s ready.
Remove the pot from heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch (6 mm) of headspace at the top. Wipe the rims of the jars clean with a damp cloth and secure the lids tightly.
If planning to store the jam long-term, process the jars in a boiling water bath for 10 minutes to seal them properly. Otherwise, let the jam cool completely before storing it in the refrigerator.
Enjoy your homemade grape jam on toast, crackers, or in your favorite recipes!
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 682.9 g | 248% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 655.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
