Posted on

grape jelly seeds

Easy Grape Jam Recipe

Juicy, sassy, and classic with peanut butter, this jam is tart enough to be interesting and sweet enough to be kid-friendly.

Ingredients

3 pounds of flavorful grapes , concord or otherwise (about 2 quarts)

1 1/4 cups granulated sugar

3 tablespoons low sugar pectin

1/4 to 1/2 cup lime or lemon juice

Directions

Prepare boiling water canner and sterilize 5 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.

Wash and stem grapes, removing any split or compromised ones. Don't worry if small stems remain on the fruit, since they will be strained out along with the seeds. In a nonreactive, heavy-bottomed saucepan bring grapes and water to a boil and then reduce to a simmer.

Simmer grapes, periodically stirring and crushing, until they've begun to lose their shape and you can see seeds floating in the mix, about ten minutes. Remove from heat and cool slightly.

Set a food mill (with the smallest sieve in place) over a large, heatproof bowl or pitcher, and pour grapes and cooking liquid through. Mill until all that remains are the seeds, skins, and stems. You will have about 4 cups (32 ounces) of grape pulp.

In the same, nonreactive saucepan, stir grape pulp together with sugar, pectin, and citrus juice and bring to a boil over high heat. Cook until the mixture registers 220°F on a candy or instant read thermometer.

Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.

Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.

After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.

Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Easy Grape Jam – 3 ingredients & no pectin!

Easy Grape Jam is the easiest grape jam recipe you’ll find – no peeling grapes here and no added pectin! With a taste that’s out of this world, this really is a jam recipe you have to try!

I can’t tell you how excited I am about this Easy Grape Jam recipe that I developed this week.

My local supermarket was selling boxes of multi-coloured grapes and obviously bought in too many! Hence I found myself picking up a couple of boxes reduced to 90 p each from £3 (which was already a bargain for a kilo of grapes).

When I got home I washed one of the boxes of grapes and soon realised that we wouldn’t be able to eat them all before they started to perish.

So what was I going to do with the rest? Well hello, Crazy Jam Lady here, of course I decided to make jam; it’s what gluts of fruit were made for!

So I started researching recipes for grape jam and the majority were American. Some suggested peeling the grapes, “hello, I don’t do faff” I thought to myself. Peeling near on 2 boxes of grapes would have taken an age!

Then there was a more sensible solution I came across where you used a stick blender to pulverise the skins so no need to peel. That sounded far more sensible I thought.

I didn’t find one recipe that told me all I needed to know, many used pectin and none said how long to boil the jam for, it was either “use a jam thermometer” or “boil until it looks right” and many recipes added water. I decided this wasn’t necessary as grapes are basically water in a skin!

I’m a pedant for detail when it comes to writing jam recipes so I love it when I can put out a recipe that is missing from the internet!

I plotted out my Easy Grape Jam recipe and used my Simple Blueberry Jam recipe as a guide because blueberries and grapes are quite similar after all. Grapes just have tougher skins which is why the blending is necessary.

Well blow me down the recipe worked to perfection! I’d also bought 3 Mason jars I’d found going cheap (79 p each can you believe) and the Easy Grape Jam filled the 3 jars exactly, I couldn’t believe it! It was like this jam was just meant to be.

I waited until the next day to try the jam and having heard so much about peanut butter and jelly I decided to give the family a cracker each with peanut butter and my Easy Grape Jam.

They all loved it and hubby who had doubted that grape jam was even a thing was gushing with compliments!

I do love it when I’m right about something, don’t you? He kept saying he’d never had grape jam before and how wonderful it was. Well I’ve never had it either and I have to say it is fabulous!

As I realised this recipe will have wider global appeal I did think about converting it to cup measurements as I’ve been getting quite a few requests from across the pond for these lately.

However on testing out an online conversion chart which said 100 g of whole grapes was equal to 1 cup I found that it was in fact 142 g and I’m sure depending on the size of the grapes one could get many differing results.

So don’t think me mean when I don’t rush off to do the conversion for you, I just don’t want to be responsible for misinformation which could lead to inaccurate results.

Not all cooking is a precise science but jam making really is. So instead I have converted the recipe to pounds and ounces and suggest if you want to achieve perfect results then a set of electronic scales really is the way forward.

How long will Grape Jam keep for?

Grape Jam is shelf stable so will keep for years. However it will be in peak condition (for colour & flavour) in the first 12 months if stored in cool, dark, dry place. I keep mine in a cupboard in my garage.

Once opened, store Grape Jam in the fridge where it will last many months provided you always use a clean spoon to serve it.

More summer jam recipes you should try!

I have so many more wonderful jam recipes for you to enjoy, here are just a few of them!

More Grape Recipes

I’m sure you’ll love my Grape Jam, it’s actually my most popular recipe! Do tag @FabFood4All when you make it and leave a comment and star rating below! I love hearing from you!