Ridiculously Easy Grape Jam

Grape Jam


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

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Grape Jam

Ridiculously Easy Grape Jam

Get yourself over to your local farmers’ market and pick up some delicious grapes and make this Ridiculously Easy Grape Jam.  You will need some basic equipment: Boiling Water Canner, 5 Half Pint Jars, Food Mill, Candy Thermometer & Jar Lifter


3 Pounds Grapes (I Like To Use Concord Grapes)

1 Cup Water

1 1/4 Cup Sugar

3 Tablespoons Low Sugar Pectin

1/2 Cup Lime Juice

Sterilize jars by boiling them for 15 minutes in canner. Turn off heat. Let jars, lids and rings sit in hot water until ready to fill.  Remove all stems and wash grapes.  Don’t worry about the seeds as they will be strained out.  Add grapes and 1 cup water to a large-size nonreactive, heavy saucepan.  Bring grapes and water to a boil.  Reduce heat to low and let simmer for about 15 minutes.  Occasionally stir and smash grapes until they begin to lose shape and seeds float.  Remove from heat. Set food mill over large-size bowl. Pour grapes and liquid through mill until all that is left are skins, seeds, and any stray stems. You should have about 4 cups grape pulp. Add the grape pulp back in the same saucepan. Add sugar, pectin, and lime juice.  Bring to a boil over a high heat.  Cook until mixture reads 220 degrees on candy thermometer. Turn heat off and skim off any foam with a large spoon. Ladle jam into sterilized jars. Leave 1/4 inch head space.  Wipe off any jam from lip of jar. Place lids and rims on jars and seal.  Place sealed jars back into canning pot.  Make certain water level is over tops of jars by at least 1 inch. Add more water if needed. Turn to a high heat and boil for 15 minutes.  Turn of heat.  Using a jar lifter, remove jars to a cooling rack. Jars should begin to seal completely while cooling (you will hear little pops).  Check to make sure all jars are sealed and if any have not then place in the fridge.  Store the sealed jars in a cool place and out of sunlight.  Makes 5 half pint jars of Grape Jam.



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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