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.
Dominique
I used wild grapes, they were seedless and pretty small but the stick blender didn’t break up the skin at all so i put it all in the vitamix. Best grape jam ever!
Camilla
Thank you so much Dominique! Wild grapes sound lush, glad your Vitamix came to the rescue:-)
Cheryl
Just wondering. Normally when making jams I use a water bath to preserve and seal the jars. Is this what you do. If not haw do your jars seal and stop from spoiling?
Camilla
Hi Cheryl, this is how jam is made in the UK and much of Europe etc. The hot jam goes into hot jars and the lid is placed on immediately. As the jam cools a vacuum is formed which forms the seal. It’s shelf stable for years but at its best in first year.
Pete
Hi Camilla, how her doing? So far I have tried your blackberry, blueberry, raspberry cures and jams all with excellent results, thank you. I’m about to try your grape jam recipe so I am sure the jam will be excellent. With all your jam recipes, providing its not eaten within a few days, what is the shelf life?
Pete
Camilla
Hi Pete, all the jams are shelf stable and will last many years but for best quality and colour I usually say to eat in the first 12 months (but I have many jams that are much older in my cupboards and some fade a little like the red ones, but the black ones don’t tend to). Just keep them in a cool, dark, dry place (I keep mine in the garage in a cupboard).
Gale
My grape vine has about 100 pounds of grapes this year! They are seedless green grapes, very flavorful sweet, small grapes, so maybe more skin to flesh ratio, I’m going to try this, do you have any recommendations for me due to the size and color of the grapes?
Camilla
Wow, that’s an amazing crop! I would just make the recipe as written but if there’s less water content in the grapes you might find you reach setting point sooner so bear that in mind.
Arlene
This was great! My first jam and it turned out perfectly! It did take a little longer than 25 minutes for my jam to pass the crinkle test, maybe closer to 30 minutes, but I had doubled the recipe, so perhaps that caused issues with the timing. Thank you for sharing the recipe! I hope to try some others soon.
Camilla
Excellent Arlene, so glad to hear that! Yes, if you double the recipe there will be twice as much evaporation that needs to happen before reaching crinkle point so hence it will take longer.
Cindy Lou Simmons
I would like to use wild grapes as I would like to make this for the orioles. Maybe once I get everything cooked, I could sieve out the seeds? then pull out the skins to add back in? what do you think?
Camilla
I wouldn’t sieve the sugary mixture. Try liquidising the grapes and then sieving or some people have just kept the seeds in the jam if you look down the comments.
Cheryl
I am assuming that you are using seedless grapes? How would you be able to di this recipe and get the seeds out but not omit the skins? The skins have flavor and nutrients
Camilla
Hi Cheryl, yes the recipe states seedless grapes. If you read through the comments some people have just left the seeds in or if you wanted to you could cut each grape in half and scoop out the seeds with a teaspoon (a bit of a labour of love). Or you could try using a mouli but that might hold back some of the skin.
Cheri
My jam is to thick. Did I cook it to long. The flavor is good.
Camilla
Hi Cheri, yes, if the jam is too thick you boiled it for too long. You could put it all back in a pan, add a little water and re-boil until setting point reached.
Leslie Lines
Oh my gosh this is great!! I sell jam at a Farmers Market in Sycamore, IL, USA and I’ve yet to make a grape jam but someone at work asked me if I made grape and I said no but I will look into it. Thank you for this! I had fun reading your article. I’m excited to make this. If you want to get crazy I make The Blue Pineapple. I came up with it. It’s Blueberries and Pineapple. One pineapple, five cups blueberries, seven cups sugar, one tablespoon lemon juice per cup fruit, and pectin. I eyeball that. If you’re a jam lady… You know what to do. For whatever reason pineapple always needs pectin otherwise it’s always runny. Try it!! It’s a customer favorite of mine ♥️
Camilla
Thank you Leslie, I’m sure you’ll love the Grape Jam. Fresh pineapple is full of enzymes so great for breaking down the cell structure of meat and marinating but not great for jam or in jelly. I have never used pectin in any of my jams but I’ve heard that you can get around the enzyme issue by roasting the pineapple first and maybe there were some other methods (it’s a few years since I researched). I think what has held me back from diving into using pineapple is that it can be incredibly sweet but maybe one day I’ll venture there:-)
Aadil Desai
I’ve made pineapple jam and it’s without pectin or any artificial preservatives or thickeners. Turned out just right. Added some grated ginger and a bit of saffron strands (mixed in a little water) to it and it tastes swell!!!
Jocelyn
Hello. I made your jam last night. I didn’t achieve the crack test with the few drops on a plate so it threw me a bit. I landed up doing an overall cook from rolling boil for 30 minutes. I then poured the mixture into sterilised glass jars as directed and left it over night to cool. The jam is superb. It set beautifully. Your instructions were very good especially considering you’re working with sugar and no thermometer was used. Well done on a great recipe.
Camilla
Wonderful Jocelyn, so glad you like the jam. The “crinkle” test can be quite subtle, but as long as you have a gel like blob on the plate then you know the jam is ready.