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.
Lisa Nye
Hi. What about the seeds? Do they blend ok? There seems to be quite a few!
Camilla
Hi Lisa, the recipe uses seedless grapes.
Jan
Oh my goodness just made this with muscovado black grapes. I didn’t have as many grapes so reduced the recipe accordingly. Followed exactly & it is absolutely gorgeous. I would never have thought of grape jam. Thank you
Camilla
Excellent Jan, it is totally amazing isn’t it! I now know why it’s so big across the pond!
Williams
I love to cook and I am always looking for new recipes for my menu, which makes me always interested in my work. Today is my lucky day, the Grape Jam recipe is great, just follow the instructions and everything is easy, I love that. Thanks for your sharing
Camilla
Thank you, glad you like the recipe:-)
Catherine Mogg
Does anyone know if you can freeze the grapes prior to making into Jam? I’ve had a bumper harvest and don’t have enough Jars to store them in right now.
Thanks!
Deb
I love freezing grapes, they’re a lovely alternative to ice cubes and they taste delicious straight from the freezer
Uzma
Had a bad experience making Grape jam but using your recipe I got an excellent result. Thanks
Camilla
So glad you like it:-)
jeanne
I picked grapes from my vine, they are green and a little tart. but seedy? Do you have an easy way to remove the seeds. I boiled them down and strained them. With the seeds goes the pulp.
I started with 7 cups of grapes, not sure what the is in lbs? I am going to add sugar & lemon juice now to my liquid and boil again. fingers crossed it works out
Camilla
Hi Jeanne, I think I would have cut the grapes in half and scooped out the seeds perhaps. I hope you had some joy with the jam making!
Elaine Marie
I have read to remove the grape skin (they slip off easily) and set it aside. If you have a separator of some kind, run the rest of the grape through one of these to remove the seeds. Process the skins slightly then, add the skins back to the seeded grapes. I havent tried it yet, but am going to give it a go.
Paul
I made jelly last year with similar grapes. I just used a stick blender pips and all then strained before rebooking. Came out great.
Natalie
Just made this as written, with Concord grapes from my country, Canada. So amazing! Thank you for a recipe that uses the whole fruit!
Camilla
Thank you so much for your feedback Natalie, so glad you like the recipe:-)
Tammy
Hello, Thank you for the recipe. I made this tonight and my question is, Should my lids pop and seal? They havent yet and I am a little concerned, I realize that if they dont I can just put them in the fridge to be eaten and since I only made 3 jars thats fine, but Id like to be able to store them for a while if possible.
Camilla
Hi Tammy, I have never heard my jars pop but have seen it mentioned here and there on Facebook! As long as the lids are firmly stuck to the jars and not loose then all will be fine!
Ann Goring
My Grandma made Concorde Jam for me, it was just the most delicious ever!
Camilla
So glad to have brought back those memories for you:-)
Christopher
Is it possible to blend the grapes before they go in the pan? I’d rather not transfer from the pan > blender > pan for next time round. I only had 2lb 3oz of grapes that I picked from a backyard and I’m not sure what type they are but they are EXTREMELY tart. I couldn’t imagine myself eating even the ripest grapes from this vine so I had to come up with other ways to use them without wasting the grapes. I adjusted the recipe accordingly but ended up adding an additional 4 tbsp of honey and probably 1.33 times the amount of sugar. It seems to set very nicely though, almost like clockwork (I think 27 mins total after blending). I love that this recipe doesn’t mess with sieving out the grape rinds or pulp. Why not just use it all? 😀 End result is just like jam without the need to buy pectin for this specific purpose.
Camilla
Hi Christopher, yes I wrote this recipe assuming everyone had a stainless steel stick blend so I can quite see why you’d ask the question if you only have a conventional blender. So yes I can’t see that this wouldn’t work but the timing of the end boil would most likely be shorter due to all the liquid being released immediately and not tied up in the grapes. So glad you like the recipe. PS: I couldn’t live without my stick blender, especially for things like soup, so much easier to blend into the pan than be splashing hot liquid into a blender.