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.
Cheryl
Absolutely brilliant. I removed skins and excess pips after I using the blender it worked like a dream. Jam was lovely and smooth.
Camilla
Yay Cheryl, so glad you got round the pips and like the jam:-)
Kailey
How long are these shelf stable for. Just made them and they turned out beautifully. I have 3 1/2 jars.
Camilla
Hi Kailey, so glad you like the recipe, the answer to that is under the heading “How long will Grape Jam keep for?”.
Shelagh
I was wondering do you have to use a stck blender. I have made concord grape jam without one many years ago I have a ninja mix blender can I use that instead.
Camilla
Hi Shelagh, a stick blender is just more convenient. You can use a blender but need to cool the mixture down a little so that you don’t damage it.
Lisa
It set perfectly! I think I must’ve been too eager to pop them in jars the first time! Thank you so much for your super fast advice. Thanks to you, my first batch of grape jam was saved!! Time for a wine and cheese board with grape jam I think!!! Cheers!
Camilla
Wonderful Lisa, hopefully that will be the last time you make runny jam, all part of the learning process:-) So glad we could save your precious grapes/jam:-) I do hope you check out my other jam recipes when you next get a glut of fruit:-)
Lisa
Hello! Thank you for sharing this recipe. I had a go at making this jam yesterday, but I must’ve gone wrong somewhere as it has not set, and is still like a thick runny juice in the jars. Before I throw it all away, I thought I’d see if you have any ideas about how I might salvage it?
Camilla
Hi Lisa, definitely don’t throw it away. Just tip it all back into the pan, resterilise your jars and keep boiling the jam until it passes the plate test ie when you push your finger through the jam it forms a gel like crinkle. Have a look at the photo of this stage in my marmalade post here: https://www.fabfood4all.co.uk/simple-shredless-orange-marmalade/ As you get more experienced this step will become 2nd nature but I had the same problem once with Greengage Jam and salvaged it.
Lisa
Thank you, I’ll give it another try! This was my first time making jam, so I’m very pleased to hear there’s still some hope left! I’ll let you know how I go!!
Camilla
Good luck Lisa, I’m sure you’ll get there:-) You can also buy a digital thermometer which will give you an idea of when to start testing, jam sets at around 105C.
Sheryl Steele
Hi and good day! I have not yet tried your recipe but it sounds delicious! Have you tried using stevia instead of sugar? I’m diabetic was wondering because I absolutely love homemade grape jam (so much better than jelly)! I am one of those blokes from across the pond ( I think is how you say it, lol). I’ve pinned your recipe but would love your thoughts!
Sheryl
Camilla
Hi Sheryl, I’m afraid I don’t eat sweeteners and having looked into making sugar free jam some time ago I drew a blank. I think I once made sugar free chia jam (after a brand sent me a sachet) and it just tasted of sweetener so it never got posted. The trouble is you need to form a gel which the sugar contributes too along with the pectin. You can buy sugar free pectin but as I’ve never made sugar free jam I cannot advise how to make it. I’ve seen some recipes on the internet but they’re not really jam, more like boiled up compote that lasts a couple of weeks. Incidentally grapes are high in sugar (fructose), berries are the lowest in fructose.
Sue R
Great recipe! I made a batch with small frozen Concord grapes (with tons of seeds) from my garden! A bit more fiddly as I wanted to keep the skins but remove the seeds. A short boil broke the seeds free from the rest of the grape and softened the skins, then I used a food mill to remove the seeds before proceeding with this recipe. Now on to trying your pectin free raspberry jam!!! Thank you!
Camilla
Awesome Sue, thank you so much for sharing. So glad you like the recipe and I’m sure you’ll love the raspberry jam too:-)
Chris
I only have white grapes could I add food coloring to make it more appealing? Thank you.
Camilla
No, embrace the natural colour, green grapes need love too:-)
Clive Capel
Camila, I have just picked 20kg of a mixture of black and green (i.e. not yet turned) seeded grapes from my vine. The drupes were literally falling off the vine so I really had to get out and pick them. I don’t think they would have turned had I left them any longer. How do you suggest I tackle making jam from them (non cook, first timer bloke here).
Thanks
Camilla
Hi Clive, once you pick grapes they don’t continue to ripen, so if they don’t taste good then don’t put them in your jam or flavour will be tainted. I would suggest you buy a mouli to mill out the pips and then weigh the resulting juice and add sugar in the same proportion as the recipe states for whole grapes/sugar. I have also had readers say they just left the pips in. I would also advise to stick to the quantity in this recipe as it’s your first time. Doubling jam recipes can mean that the boiling/setting time is more than doubled so until you become more experienced best not to go there. You could freeze any grape juice you have leftover and/or make 2 pans of jam at the same time. If you want to go off piste with quantities then a digital thermometer is very useful as jam reaches setting point around 105C. Very large batches though can have problems setting so start small.
PS: My graphic designer husband used to work with a Clive Capel and now wondering if you’re the same person?
Maya
Hi Camilla, thank you for the recipe. I see your are recommending we follow the recipe to a T. In all your experiments have you tried reducing the sugar? My grapes are so sweet I’d really like to cut the added sugar down a bit but Im afraid it won’t set if I do.
Camilla
Hi Maya, the usual ration of sugar to fruit is 1:1 and here it is 1:1.7 so I already drastically reduced the sugar. I can’t vouch for reducing any further as I haven’t tried and it could affect the keeping quality as sugar acts as a preservative.
Maya
Thanks for your reply Camilla. In that case, for the first go around I’ll just stick with the proportions you’ve got in the recipe.
Camilla
Good idea Maya:-)