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!
Servings 3 jars (0.5 L)
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
- Important: Before you begin, please see the notes below.
- 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
Before you start:
Place 2-3 saucers in the freezer.
Sterilise 3 x 0.5 liter jars by washing in hot soapy water (or take straight from the dishwasher), fill with boiling water, empty and then place in the oven for 20 minutes at 140°C, fan 120°C, 285°F, gas mark 1, where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and left to drain.
Place 2-3 saucers in the freezer.
Sterilise 3 x 0.5 liter jars by washing in hot soapy water (or take straight from the dishwasher), fill with boiling water, empty and then place in the oven for 20 minutes at 140°C, fan 120°C, 285°F, gas mark 1, where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and left to drain.