Easy Grape Jam in jar with teaspoon in, surrounded by grapes and a cut lemon.
4.87 from 29 votes
Print

Easy Grape Jam - just 3 ingredients and no pectin!

Easy Grape Jam is a classic American preserve, great on it's own but even better paired with peanut butter for that all American taste sensation!
Course Snack
Cuisine American
Keyword conserve, Fruit, jam, preserve
Prep Time 8 minutes
Cook Time 45 minutes
Total Time 53 minutes
Servings 3 jars
Author Camilla Hawkins

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

  1. Place grapes, sugar and lemon juice into a preserving pan or similar.
  2. Using a gentle heat dissolve the sugar slowly, stirring frequently.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. The jam should form a crinkle when you push your finger through it.
  8. If not then boil for another 2 minutes and re-test until set is achieved.
  9. Pot up in hot jars and place lids on immediately.
  10. Store in a cool dry place and once opened keep in fridge.

Recipe Notes

Before you start:
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.