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.
Pin for later!
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.
Kevin hart
Hi, Rosalba asked about removing seeds. I made jam from this recipe last grape harvest, had about 40 kilos spare so made jam, halve I left the seeds in and ended up with a lovely crunchy jam, and half I sieved after blended and had a very smooth jam, loved them both, and nice to have a choice…. thanks for a great recipe, just about to make another batch….cheers Kevin
Camilla
Thank you for sharing Kevin and so glad you like the recipe:-)
Georgianne
What size mason jars did you use?
Camilla
Hi Georgianne, I’ve added this to the recipe now, I used 0.5 Litre jars.
Mary E Murray
Do you think it would work to pulverize the grapes before cooking?
Camilla
I don’t see why it wouldn’t work but it may affect the time it takes to get to setting point so I’d test a little earlier than stated.
Aegea
Found this and loved it ! First time making grape jam and this was a great recipe to follow ! Thanks !
Camilla
So glad to hear that Aegea, I hope you try some more of my jam recipes now:-)
Cindi Copeland
We’re going to try this tomorrow, but I’m confused about your note. What do you mean about “saucers in the freezer”?
Camilla
Hi Cindi, you put saucers or small plates in the freezer in readiness for the plate test where you test the jam for set.
Kathleen Dickinson
Hi Camilla,
Can I make your jam recipe as called for above but seal them using a kettle canning method so that I can get a shelf life of 18 months?
Camilla
Hi Kathleen, the jam as written is shelf stable and safe to eat for many years as the sugar preserves the jam. Provided of course that it’s kept in a cool, dark, dry place. I’m afraid I know nothing about kettle canning but if that’s what you’d prefer to do I would refer to your jar manufacturers’ instructions.
MAria
hi Camilla, do I need to cool down the jam before I transfer it into the jar?
Camilla
Hi Maria, hot jam goes into hot jars so that as it cools it forms a vacuum and seals the jar (ensuring its shelf stability).
Rosalba Axiak
Did you remove the seeds before making the jam please?
Camilla
Hi Rosalba, I used seedless grapes, so if yours have seeds then yes you need to remove them by hand or with a mouli.
Susan Arnholtz
Being from “ the other side of the pond”- I am wondering what 3#12 oz = in cups? Can you help me? Does “ a pint is a pound, the world around” hold true, here? Thank you so much! -Susan
Camilla
Hi Susan, it’s conversation I keep having with people. You cannot convert a weight to a volume especially when for something like grapes which vary hugely in size. I once tried weighing out cups of different sized blueberries and the difference was a lot when scaled up to a full recipe amount, so a big margin of error. Hence I cannot give out inaccurate information and put my good name to it. I’m all about simple recipes that work. We buy equipment to make jam, like pans and wooden spoons and a set of kitchen scales is a vital piece of equipment and so cheap. Here’s a link: https://www.amazon.com/Digital-Multifunction-Kitchen-Food-Scale/dp/B08SJ8C43B/ref=sr_1_9?dchild=1&keywords=digital+kitchen+scale&qid=1631647873&sr=8-9
Debbie Serrer
You can not convert a weight to volume measurement. Everything depends. Buy a scale.
Linda
Just made your jam. Cooling in jars. Do I really tighten jars while still hot?
Will
There be any popping sounds?
Camilla
Hi Linda, yes you tighten the lids on the jars whilst jam is hot so that a vacuum forms and you get a seal as the jam cools. I’ve never heard any popping but then I usually transfer the finished jam to my garage to cool or I’m not in the room.
Janine
Yes my jars all popped that way you know that they have formed a vacuum.