Classic Grape Jam

Jars of grape jam with fresh bundle of grapes.

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Making Grape Jam in the fall is a rewarding activity that your whole family will enjoy all year long. Can it or freeze it for longer storage.

Course canning, Condiment, jam

Cuisine American

Prep Time 20

Cook Time 30

Canning time 5

Total Time 55

Servings tablespoons

Calories 42kcal

Author Beth Neels

Cost $10

Equipment

Ingredients

8 cups concord grapes makes about 6 cups of pulp and skins, with the water
1 cup water
3 tablespoons Bottled Lemon Juice
2¼ tablespoons low sugar pectin see recipe notes
6 cups Sugar

Instructions

Prepare canning jars and lids by washing and heating them before starting the jelly. Get your canning pot on the stove.
Wash the grapes well (organic grapes can have a whole host of creatures that call the cluster home). Remove each grape from the stem.
Place them in a large pot. Add enough water to cover the bottom of the pot. Bring it to a boil.
Once it boils, reduce the heat and simmer for about 5 minutes. Remove the pot from the heat. Allow them to cool enough to handle.
Squeeze the pulp into a large pot. Reserve the skins.
Strain the pulp through a food mill to remove the seeds.
Add the skins to a food processor and pulse a few times to break them up. Don't overprocess them, or you won't maintain the texture of the jam.
Pour the grape juice from the pulp, the processed skins, water and lemon juice into a large pot. Add the pectin and stir constantly with a wooden spoon to incorporate it. Heat up the juice to a boil that can't be stirred down over high heat. Boil for one minute.
8 cups concord grapes, 1 cup water, 2¼ tablespoons low sugar pectin, 3 tablespoons Bottled Lemon Juice
Add the sugar. Bring the mixture back to a full rolling boil. (One that can’t be stirred down.) Boil for another full minute. Skim off foam, if needed.
6 cups Sugar
Ladle the hot jelly into hot jars leaving ¼-inch headspace. Remove bubbles if necessary.
Wipe the rim of the jars clean with a damp paper towel to remove any debris.
Center the lid on the jar. Screw on the bands fingertip tight.
Process jars for 5 minutes, adjusting for altitude. After processing is complete, let jars rest in the hot water for at least 5 minutes so that they cool slowly. This will eliminate siphoning.
Remove jars to the counter and leave undisturbed for 12-24 hours until fully cooled. Check seals.
Store jars in a cool, dark place for at least one year.

Notes

Makes four and one half pints.

Pro Tips

Since the jam is processed for less than 10 minutes, you should use sterilized jars.
This recipe is fine for a water bath canner.

Ways to use it

Grape jam makes the quintessential childhood favorite, peanut butter and jam sandwich.
Serve it on brie or cream cheese for a quick appetizer with crackers.
Make cocktail weiners for another quick and easy appetizer.
Use it to make a sauce to serve with chicken or pork.
Add vinegar, mustard, oil and grape jam and make a marinade for your favorite proteins.
Use it as a condiment for your grazing platters. It’s especially good with soft cheeses like brie, camembert, goat cheese, or queso fresco.
Use it as a filling for cookies, cakes, and cupcakes.

Nutrition