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.
Amanda
I cannot wait to give this recipe another go, it smelled and tasted delicious up until I managed to burn it! I used grapes from my dads greenhouse but only had approx 650g so I calculated the sugar accordingly. I kept with the same cook time though, so I think maybe that’s where I went wrong. I noticed a change in the consistency after about 13 mins into the boil but instead of talking it off the heat I continued to the full 23 mins. This was my first ever attempt at jam and I’m not known for my cooking skills! Anyways will definitely give it another go, thanks for a great beginner recipe 🙂
Camilla
Aaw, that’s a shame, yes less grapes less cooking time. You can also test the temperature if you have a digital thermometer, jam sets between 104 – 105.5C. Plus you can use the drip test with a wooden spoon to see how slowly the jam drops off, if it forms a hanging drip then it’s time to do the plate test!
Andrea Wilde
Made this jam today, had less grapes than recipe so adjusted the sugar to suit, made 4 medium jars.. Had no problem with it setting and tastes lovely.. I know this as I had a little bit left that I put in a little dish..
Camilla
Excellent Andrea, so glad you like it:-)
Ali
Hi there! I’m going to be making this recipe over the weekend and I’m wondering what the shelf life of it is once jarred and stored?
Thanks
Camilla
Hi Ali, see the heading “How long will this Jam keep for”:-)
Raquel
Amei
Receira incrível
Obg por compartilhar
Camilla
I put this into Google translate and I think you’ve thanked me for sharing – a pleasure Raquel:-)
Diane Beeson
Had a ton of grapes leftover from my nieces bridal shower. We made a sugar scrub for favors so I had lemons and sugar too! Couldn’t have found a better recipe to use the leftovers and have jam to give the happy couple! Thank you!!
Camilla
Oh that’s wonderful, so happy you found the grapes, sugar and lemons and good home in my grape jam recipe:-)
Sue STrekal
Had to use seeded Concord grapes. I followed the recipe otherwise, but the “jelly” didn’t set up enough. Any suggestions? Should I add pectin and reboil? Thanks
Camilla
Hi Sue, just re-boil until you get a crinkle on the plate and the jam forms a drip that just hangs from a wooden spoon. No need for pectin in any of my recipes. My timings are a guide not set in stone.
sue
Thank you, Camilla. We like grape juice and jelly, but you can’t find jelly here in Slovakia. Someone suggested that the reason is that grapes are made into wine!
Camilla
Or it’s just not a food trend there like it isn’t in the UK, mind you we don’t grow that many grapes and I’m sure the ones we do end up in British wine. But that wouldn’t stop supermarkets from importing it.
Tish
I may have used slightly less sugar than the recipe but also have soup because I was simmering. Can I reboil it to make it thicker or add pectin now or is it a lost cause at this point?
Camilla
Hi Tish, yes just reboil and test, you should get an idea of when to test by putting a spoonful of jam on a wooden spoon and it should develop a hanging droplet of jam when tilted sideways.
Donna Rylance
I was given some grapes from another allotment holder. The grapes were not going to last too long…. I came across this grape recipe wow and easy to make. Thank you
Camilla
Thank you so much Donna, so happy you like the recipe. Hopefully you can make some of my other jams in the future:-)
Louise Martin
My husband brought home about 12 pounds of grapes! What am I going to do with this?!! I started looking for recipes and found yours. I made it twice. Turned out fantastic. The second time I made it I tripled the recipe. Thanks for sharing this and all the recipes with grape jam. Cause now I have to find a use for this besides gifts!!!
Camilla
Aaw, so pleased to fix your grape glut issue. Great to know that you can triple the recipe:-)
Sabby
I have grape sauce. It’s runny like soup. It’s been simmering for hours but hasn’t thickened much. I’m confused that y’all got jam.
Camilla
Hi Sabby, I notice you mention that the jam has been simmering, the recipe does not call for simmering. You needed to bring the pan to a rolling boil (ie on the highest heat) for the time stated and then do the plate test. Then bring back to a rolling boil and repeat test if it didn’t pass ie get a crinkle. However, simmering for hours would usually turn this jam to toffee so I’m wondering if you weighed out the ingredients correctly? You are the first person to ever not have success with this recipe which is my most popular recipe on my blog. Hence I know it’s not my recipe at fault.