Easy Grape Jam is the easiest grape jam recipe you’ll find – no peeling grapes here and no added pectin! With a taste that’s out of this world, this really is a jam recipe you have to 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 of them!
- 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
- Peach & Apricot Jam – 1st Prize Winning
- Blueberry & Lime Jam
- Quick & Easy Raspberry Jam
More Grape Recipes
- 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, it’s actually my most popular recipe! Do tag @FabFood4All when you make it and leave a comment and star rating below! I love hearing from you!
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.
Kathleen
Hi Camilla, I have used this recipe before and is my go to grape jam recipe. If I am using a jam setting sugar do I boil up the grapes first as they have a stone in them and will be putting them through a sieve to get the stones out. Then add the jam setting sugar to the grapes and boil for the required time.
Camilla
Hi Kathleen,I used jam sugar once about 7 years ago and disliked the result it gave so much that I never used it again so have used lemon juice in low pectin fruit jams ever since. Bear in mind using jam sugar will make the boiling time much quicker but I have no idea how quick. But if your grapes have pips then halving, heating and sieving before you add the sugar sounds like a good idea.
Wendy
Just picked all the grapes off our vine and we have mountains of grapes. Unfortunately they are of a seeded variety. Suggestions on how I make a lovely Grape Jam using these grapes?
Camilla
I think it would have to be a labour of love cutting the grapes in half and scooping out the pips with something like the small end of a melon baller or a teaspoon. Or someone else said in the comments that they sieved the jam but I haven’t heard back as to which stage they did that. Perhaps you could whizz it all up and sieve. Maybe try a really small test sample in a small pan before embarking on the full recipe.
Cheryl
Do you continue the rolling boil for the 25 minutes of continuous stirring?
Camilla
Hi Cheryl, yes you do!
Jan
Really easy to make.I sieved it before putting in jars.
Tastes fabulous.
Camilla
Glad you like it Jan, there isn’t really any need to sieve it as there’s no trace of grape skin after you blend it. Or did you skip the blending stage and then sieve the skins out?
Charlene
Don’t worry, just read the whole recipe again.. 🙁
Camilla
Fab, happens to the best of us:-)
Charlene
Why do we need to put saucers in the freezer?
Kacey Perez
I have never made my own jam before! This looks like something I would like to try with my girls!
Camilla
I’m sure you’ll all love it:-)
Deborah
I have grapes. No scale ,I am also on quarantine. . Give approximate measure in cups please.
Camilla
Hi Deborah, I didn’t have any grapes in the house to weigh out so the best I can do is to direct you to this website to do a conversion. I don’t know how accurate it is as on the whole I don’t find conversions accurate. https://www.traditionaloven.com/foods/exchange/cup/g-gram/grapes-red-green-euro-seedless-raw.html
JAMMMMMM
best jam ever, this strengthened my relationship with my friend in quarantine
Camilla
Aaw, so glad to hear this! I find jam making very therapeutic!
Alice Beef
Your grape jam recipe is the very good taste! I love to enjoy with bread everyday. Thank you for your sharing.
Camilla
Excellent, so glad you like it:-)