Easy Grape Jam is the easiest grape jam recipe – no peeling grapes here and no added pectin! With a taste out of this world, this is a jam recipe you must try!
I can’t tell you how excited I am about this Easy Grape Jam recipe that I developed this week.
How this Grape Jam Recipe come about!
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!
Why this Grape Jam recipe isn’t written using Cup measurements!
As I realised this recipe would 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.
Also the cups you buy in the UK do not measure the same as US cups.
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!
- Fig Jam
- Watermelon Jam – 2 Ways
- Quick One Punnet Strawberry Jam – 1st Prize Winning
- Easy Seedless Blackberry Jam
- Easy Blackberry & Apple Jam
- Rhubarb & Gin Jam
- Rhubarb & Ginger Jam
- Peach & Apricot Jam – 1st Prize Winning
- Blueberry & Lime Jam
- Quick & Easy Raspberry Jam
More Grape Recipes
If you still have more grapes left here are some more recipes to use them up!
- Pork in Grapes
- Chicken Fiesta
- Coronation Chicken Salad
- Chicken Salad for One
- Grape & Red Onion Chicken Drumsticks
- Seared Paprika Salmon with Rosemary Grapes
- Grilled Pork Chops with Orange & Grape Salsa
- Spinach, Grape & Blue Cheese Salad
- Fried Halloumi Salad with Baked Pomegranate Grapes
- Roasted Cauliflower Salad with Lentils & Grapes
- Red Grape & Rosemary Focaccia
- Fat Free Greek Yogurt Fruit Brulee
- Frozen Grapes on a Stick (Easiest-Ever Grape Popsicles)
- 2 Ingredient Instant Frozen Yogurt(vegan)
- Lemon Panna Cotta with Grapes 2 Ways
I’m sure you’ll love my seedless Grape Jam as it’s my most popular jam recipe! It’s like grape jelly in flavour but fruitier.
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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Easy Grape Jam – just 3 ingredients and no pectin!
Equipment
- 1 Digital scales
- 1 Set of measuring spoons
- 1 preserving pan or similar large pan
- 1 stick blender
- 1 long wooden spoon
- 1 jam funnel
- 3 Saucers or small plates
- 3 500 ml jam jars with lids
Ingredients
- 1.7 kg / 3 lb 12 oz seedless grapes I used equal quantities or red, black & green grapes
- 1 kg / 2 lb 3 oz granulated sugar
- 3 tbsp lemon juice
Instructions
- Place grapes, sugar and lemon juice into a preserving pan or similar.
- Using a gentle heat dissolve the sugar slowly, stirring frequently.
- As the mixture heats up break up some of the grapes with your wooden spoon or use a potato masher in order the release the grapes’ juices.
- Once all the sugar has dissolved fully (around 20 minutes) take the mixture off the heat and use a stick blender to blend the grapes to a juice like consistency.
- Put pan back on the heat, bring to a rolling boil and then time for 25 minutes, stirring continuously. (You could start with 23 minutes as depending on freshness and variety of grapes the setting time can vary a little).
- Take the pan off the heat and test for set by placing a few drops of the jam on a chilled saucer and place in fridge for a minute.
- The jam should form a crinkle when you push your finger through it.
- If not then boil for another 2 minutes and re-test until set is achieved.
- Pot up in hot jars and place lids on immediately.
- Store in a cool dry place and once opened keep in fridge.
Video
Notes
Put 2 – 3 saucers in the freezer.
Sterilise 3 x 0.5 ltr jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
Jennifer
Can you water bath can them? I’d like to extend shelf life.
Camilla
Hi Jennifer, all my jam recipes will last years in a cool, dark place but for best flavour/colour I recommend eating in the first year. The sugar is the preservative and the sterilization stops any contamination. I believe canning is done in countries that were prone to Botulism like the USA but as it’s not an issue in the UK or Europe we don’t can jam. So I’m afraid I have zero experience of the process and therefore couldn’t advise you but to say that this jam is shelf stable.
Jennifer
I’m in the southeastern US so I don’t have any cool dark places. I am going to do a water bath and if there’s any issues I’ll update here for people to know in the future
Camilla
OK Jennifer, that would be really helpful for those who would prefer to water bath, thank you:-)
J D
Delicious! I just made this with white, Niagara grapes. It ended up being about the color of light apple butter, not too overly sweet, and delicious . It made 8 half pints.
Camilla
Thank you J D, so glad you like the recipe and that it worked for your Niagara grapes:-)
Jo
Hi, what should I do if I do not have stick blender?
Camilla
Hi, I would allow the grape liquid to cool a bit (transfer to a bowl) then transfer to a blender (in batches if necessary), most blenders don’t like boiling hot liquid.
Jo
Thank you very much for your reply… can’t wait to try… and also an excuse to get a stick blender too!!!
Camilla
A pleasure. Ooh I use my stick blender all the time for things like soups and milkshakes. Be sure to get one with a stainless steel shaft and a beaker is useful for smoothies.
Zeeny
I have a whole lot of black grapes but they have seeds in them . Any suggestion on how to make the jam
Secondly can I take the juice of black grapes and make the jam
Camilla
Hi Zeeny, you either need to half and scoop out the seeds or use a mouli if you have one. With regard to the juice, I haven’t tried but if it’s from your fresh grapes then it could work but you might need more lemon juice. I would do a small test sample to check. Sounds like I need to create a grape jelly recipe!
Sylvia Farias
I ‘m going to use Wild Mustang grapes, when do I remove the seeds
Camilla
Hi Sylvia, if you’re using seeded grapes then you either need to remove by hand by cutting them in half and use something like the tip of a teaspoon to remove or another alternative would be to use a mouli before you start cooking.
Aruna
Why we cannot blend raw grape first & then mix with sugar lemon juice then put them on heat?
Camilla
Hi Aruna, you could do it that way if you prefer. My way is easier for people who only have a stick blender as cooked grapes are easier to blend.
Brenda Decker
Well I just made your recipe, time will tell how it will turn out, I didn’t have as many grapes as your recipe so I improvised a bit so we’ll see
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Camilla
Crossing everything for you Brenda:-) Intrigues as to what the improvisation was?
Terra
Great recipe! I simply did some quick math to tailor the recipe to my exact amount of grapes. I happened to have 10oz on hand of very sour green grapes that would otherwise go in the trash. I also added in a couple dashes of all spice. Mmm!
Camilla
Thank you Terra, so glad you liked the recipe and that it saved your grapes from going to waste:-)
Bessie Mae Mcgee
I am getting ready to use this recipe and will let you ya’ll know how it turns out. Thanks for the simple recipe.
Camilla
Waiting with baited breath here Bessie:-) Happy jam making:-)
Cheryl
I have grape vines in my yard that I usually don’t do anything with, but I just thought why not make some jam? So I’m going to try your recipe as soon as they’re ripe!
Camilla
Awesome, wish I had grape vines:-)
Heather Rehder
Thank you so much for the recipe! I started making jam in lockdown last year & love giving it as gifts. It was annoying when I found a lot of perfectly good grapes at the bottom of the bowl & I hated throwing them out. I found your recipe & made 5 little jars today, it’s delicious & perfect consistency.
Camilla
So glad you found jam making during lockdown, it’s such a fun and rewarding activity. Glad you like my recipe too:-)