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.
Vita
Hi Camilla! Thank you for lovely idea ,will be trying your jam receptes.I like your thinking sounds like me !Have you tried Rhubarb and Bananas ?Its so amaizing ,I love it !
Camilla
Thank you Vita, no I’ve not heard of Rhubarb & Banana Jam before but thank you for the idea, perhaps I’ll make a recipe for it:-)
Gary P
Camilla – I am on a ‘Jammy roll’ here. Followed the grape jam perfectly using Texas wine country reds and Californian blacks. Everything is in cooling mode – Actual cook time ran about 28 minutes….consistency was a medium lava flow….not too runny but certainly not a great big ol’ lump of grapy jam. 4 perfect jars. Thanks again for ‘tried and tested’ straight forward recipes.
P.S. can you come up with additional recipes per season to accelerate the jam consumption pls 🙂
Camilla
Hi Gary, so glad you like my Grape Jam which is the best on the internet if I don’t say so myself LOL;-) I do produce new jams each season and have a total of 36 already posted along with curd recipes. I’m writing up and editing a video for Strawberry & Gin Jam which is amazing and should be posted this week. Sign up to my newsletter via any blog post if you don’t want to miss out!
Cynthia Revere
How do you make this with grapes that have seeds. I have concord grapes that I grow myself.
Camilla
Hi Cynthia, you could use a mouli food mill or some people just blitz the seeds into the jam. Check out readers comments.
Suzanne m brazell
So, I made a half batch since I didn’t have 3+ pounds of grapes. I had to add a half of a plum to make up the weight, but it tastes fantastic!! I don’t even like grape jelly!! I will totally be using your site for all my extra fruit. Thanks!!
Camilla
Yay Suzanne, I’ve don that before, snuck in another fruit that’s similar to make up the weight, great call. And yes it’s funny how we can dislike a fruit raw but like it as jam, I’m that way with figs:-)
VAL
I am making it today with apples and grapes cooked them 2 days ago now going to ADD SUGAR AND BOIL AND PUT IN JARS THANKS VAL
Camilla
Fab Val, I imagine that that set a lot quicker with the additional pectin in the apple. How did it turn out?
Cheri
I really really want to try this but I don’t have a large canning pot. Do you get the proper seal on the jars even without boiling them?
Camilla
Yes, most definitely, this is how we “can” in the UK and much of Europe. The seal happens after you put lids on hot jars and as they and the jam cool, a vacuum forms to give the seal.
Tater
Mom would turn her jars over for a few seconds so the hot jelly or jam would help sterilize the kids, then set them in a towel upright and wait for that precious ping!
Camilla
I’ve heard of this method but not necessary as the lids are already sterilised before you start and the steam from the hot jam would also have the same effect.
Grace Haener
Just made it and it is delicious! Added some cardamom powder and lemon zest. It is very easy to make. Thank you for sharing the recipe ❤️
Camilla
Thank you Grace, so glad you like the recipe and added your own touch to it:-)
Sky
Hey, just doing an assessment on the production of this Jam. Just wondering if there are environmental issues associated with this method of preservation (making the grapes into grape jam)?
Thank you!
Camilla
Hi Sky, I’m afraid that is not my field of expertise.
Anja
I’d love to make grape jam, and not jelly! I’m wondering what to do with the all the grapes that are ripening on my vine for the first time! They’re very aromatic and are almost ready to pick – but they have seeds! Big ones, at least two per grape. So the stick blender won’t work…
Camilla
Hi Anja, if you read through the comments, some people have either blended or used a Vitamix, alternatively you could use a mouli or remove the pips by hand using a teaspoon after halving.
Linda Goss
Merry Christmas from Canada…my husband has a cold…everyone is treating him as leper….in this Covid world! I had a bunch of seedless green , sour grapes, so I weighed them ..adjusted the recipe…Voila 3 jars of wonderful jelly! In these times I think someone should do a blog on saving cash by using food we have as leftovers …or making jelly! Thanks…Linny
Camilla
Thank you Lunda, hope your husband is getting better. So glad you liked the recipe Wishing you a Happy New Year.
Claire Driver
made this yesterday with about half the amount of grapes (i had to bulk it up to half the weight by adding some plums). these fruits were all on the turn and at threat of being chucked. i’m a confident cook but have never attempted jam before because it seemed too faffy and i was sure i would mess it up. we did have to prepare a little bit, but it was okay, nothing too much. but it was SO, SO EASY. and it worked perfectly (we had to boil it for about half an hour longer but no problem. we enjoyed some on toast this morning, and, tbh, we’re not even jam eaters that much. but having made it – and it tastes wonderful btw – we had to. d e l i c i o u s!!
thanks!
Camilla
Excellent Claire, so glad you found the recipe easy and delicious. Hope you try out some more of my jams now, great for gifting too:-)