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.
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 of them!
- 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
- Peach & Apricot Jam – 1st Prize Winning
- Blueberry & Lime Jam
- Quick & Easy Raspberry Jam
More Grape Recipes
- 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, 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!
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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.
Michele
I decided to third this recipe since I didn’t have as many grapes. I wasn’t going to can it but out right in the fridge since I’m only making one jar. About how long does it keep in the fridge? Thank you!
Camilla
Hi Michele, we don’t can things in the UK so this jam is shelf stable in a cool, dark, dry place. I always say it’s best eaten in the first year for colour and flavour and once open keep in the fridge where it will last several months, I’ve had jam still ok in my fridge after 12 months. So it just depends, just always use a clean spoon to serve and it will last well. But I totally understand that canning is big in the US and the reasoning behind it. Have been discussing this topic only this morning with a fellow US blogger as it’s an area I get asked about a lot and know little about but beginning to grasp a little understanding.
Chantal Register
How about grapes with good sized seeds. I’m not sure what kind the vines are ancient and go back to my great grandmother
Camilla
Hi Chantal, just half them and scoop out the seeds with a teaspoon.
Anna Lawson
I am trying your recipe I have 4 cups of grapes small but purple and tart and alittle sweet but have seeds what do I do step by step please
Camilla
Hi Anna, I have answered comments about what to do with seeds further down in other readers comments so have a look there. I don’t know how much your grapes weigh, you need to get some digital scales which cost just over $5 on Amazon.
Jorge
Hi
I have never made jam before, but I have a lot of seedless grapes from the garden .
Can I put the grapes in a high speed blender and make it like smoothie?
Can I use munk fruit sugar ?
How long can I keep in the fridge if I do not do the sterilizing process.
Camilla
Hi Jorge, blenders don’t like very hot liquids poured into them so I’d start by blending the grapes and then dissolve the sugar along with the lemon juice and go from there. I’ve not heard of monk fruit sugar I’m afraid, I just use ordinary white sugar. This recipe makes 3 big jars so you need to sterilise the jars, it doesn’t take long. You can grab them straight out of the dishwasher, pour boiling water in, tip out and then pop in oven. Get into good habits from the get go!
Michelle Jensen
I recently gained free access to an orchard that grows table grapes. I would like to make this and can it to be shelf stable and share with my coworkers. Do you happen to know how long I would need to waterbath can this recipe?
Camilla
Hi Michelle, my recipe is shelf stable but I understand that in the US many prefer to water because of the issue of botulism but I also read in many canning groups that not everyone in the US does this. I’m afraid I know nothing about water bathing but would it be naive of me to think that all jams are water bathed in the same way?
Lori McCrossin
This is absolutely the best grape Jam recipe on the internet in our opinion!
My daughters home in the rolling Hills of the Galilee in Israel that is surrounded by scrumptious fruit trees and grape Vines. Today I gathered enough purple grapes to make your recipe. It wasn’t as easy as your recipe because I had an added step to remove every seed from the 3.5 pounds of grapes but it was worth every bit of time.
My daughter tasted it and proudly exclaimed that this was the BEST jam she’s ever tasted!
Thank you I can’t wait to try more of your recipes.
Camilla
Aaw Lori, I’ve been in bed all afternoon not feeling well and this is the best tonic to wake up to. I’m so happy that you love this jam as much as I do. I look forward to you trying more of my jam recipes:-)
Raechyl
Thanks for your recipe, I’m excited to try! I haven’t made jam before – how long can I expect them to keep if I follow all the sterilizing instructions?
Camilla
Hi Raechyl all my jams are best eaten in the first year (best colour/flavour) but will be safe to eat for many years as the sugar acts as a preservative. Just keep in a cool, dark place, I keep mine in a cupboard in my garage.
Pam
I’ve Never done Anything like this, but I’m excited to try it with the grapes from my backyard vine! They’re smaller & a mix of sweet & a little tart…I’m hoping they’ll work! Do I have to remove all those tiny stems??
I think you mentioned stems, but I can’t find where now. Thank you!
Camilla
Hi Pam, yes you definitely don’t want the stems, just the grapes.
Pam
I thought so! Thanks for confirming…I must have been remembering a wine making video my husband was following… lol I destemmed them!
Camilla
No worries:-)
Camy
Can I use little green grapes off my vine for this recipe?
Camilla
I’ve only ever made this jam with the grapes shown but you can check out all the reader’s comments to see what else people have used. If it was me I’d give a shot. You could try a sample batch if you’re not sure!
Darlene
I’m looking for a grape jam recipe and I will try yours. I love making jam. My son only likes grape jelly so I’ll see his he likes the jam. I’ll have to pulverize the grapes to make as smooth as possible. He had a thing about fruit textures. I made strawberry jam this morning and raspberry yesterday. This is the first year my raspberry bushes have produced. So exciting! Thank you!
Camilla
Excellent Darlene, I’m sure your son will be fine with this jam as it has a really smooth texture Well done on the raspberries, my first year so I’ve had about 4 lol