Easy Grape Jam – No Pectin

Skip the store-bought jar and make your own homemade grape jam! This easy grape jam recipe uses just 3 simple ingredients, no pectin, and delivers fresh grape flavor that’s perfect for toast, yogurt, charcuterie boards, PB&Js, and even spoonfuls straight from the jar.

My kids know that we always have jam in the house. I got my love of jams and jam making from my mother’s side of the family. It’s in my blood. After 20 years of jam making, I realized how ridiculously easy it is to make ANY kind of jam, whether it is plum jam or strawberry jam.

When we lived in our old house, we had two grapevines that produced more grapes than we could ever eat. I don’t know what variety of grapes we have, but every August they were crazy sweet.

Making homemade grape jam became one of my favorite ways to preserve the harvest. You usually see grape jelly at the store more so than grape jam. Jelly is made with just the juice of the fruit, which needs pectin for it to set, like my pomegranate jelly.

This grape jam uses the whole grape, skin and you don’t need to add extra pectin.

Laura says :

Why this recipe works

• Super Simple: This homemade grape jam is easy to make, no fancy tools or pectin needed. Use one variety of grapes or combine different kinds for a unique jam.
• No Added Pectin Needed: Since the grape skins are naturally rich in pectin, this jam recipe makes a thick, spreadable grape jam at home without any commercial pectin or additives.
• Flexible Storage Options: Whether you prefer water bath canning, freezing, or storing in the fridge, this grape jam is made to last. Stock your pantry or enjoy a small batch right away.
• Seasonal and Versatile: This easy jam recipe works with more than just grapes—try it with plums, peaches, figs, berries, or any fresh seasonal fruit you love.
• Small Batch Friendly: Make as much or as little as you like. This small-batch grape preserve recipe is perfect if you have a bag of table grapes or a huge backyard harvest.

Ingredients you need

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• Grapes: This homemade grape jam works with many varieties of sweet grapes. I originally developed this recipe using grapes from the vines in my backyard, but you can also use red, black, or even Concord grapes. It will be much easier to use seedless grapes. If your grapes have seeds, then you do need to go through the trouble of removing seeds.
• Sugar: This recipe uses granulated sugar to sweeten the jam. I also use the minimum amount of sugar, as I do not like an overly sugar jam. You can also use honey or brown sugar to sweeten jam.
• Lemon: The citric acid in lemon juice not only keeps the fruit from oxidizing, but it also adds natural pectin. No additional pectin is needed. For additional flavor, you can add grated lemon zest. You can also use orange juice/zest instead.

How to make grape jam

1. Clean grapes. Remove grapes from stem, wash clean and drain of excess water. Place in a pot.
2. Bring to boil. Add sugar and lemon juice and bring to boil. Stir frequently and skim off the foam. Break down the fruit with a potato masher while it cooks.
3. Cook until thickened. Continue cooking until jam is thick. I’ve been making homemade jam for over 20 years, and no two batches cook exactly the same. Don’t watch the clock—watch the jam. Some batches are ready in 25 minutes, while especially juicy grapes may need closer to 45 minutes.

1. Jar the jam. If you are canning the jam, you will need to sanitize the canning jars. This can be done by hand washing with hot water and soap or by running the jars through the dishwasher. I have full directions on how to can using hot water here.

Recipe tips and FAQs

You can make jam all year long because there is a fruit for every season.

• Microwave your sanitized jars right before ladling the hot jam in. This keeps the jars from breaking from extreme swings in temperature.
• If you are canning, fight the urge to overfill the jars! Fill only to ½-inch from the top of the jar or else the jars will burst.
• Sweet fruit will need less sugar. I always err on the side of less sugar when making jam. If your fruit is not very sweet, taste the jam while it simmers and add more if you need it.
• If you want a smoother jam, use an immersion blender and blend everything in the pot.

And if you still have a ton of grapes you need to use up, make some homemade grape juice!

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Easy Grape Jam – No Pectin

Laura Bashar | Family Spice

This homemade grape jam has just enough sugar, needs no pectin and makes a beautiful garnish for your toast, charcuterie board or even a PBJ.

4.57 from 82 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Additional Time 3 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Jams

Cuisine American

Servings 1 ½ pints

Calories 33 kcal

Ingredients

  

1x2x3x

• 2 lb seedless grapes any variety
• 1 ¼ cup granulated sugar
• 1 tablespoon lemon juice

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Instructions

 

• Remove grapes from stem, wash clean and drain of excess water. Place in a large heavy bottom pot.
• Add sugar and lemon juice and bring to boil over moderate heat. Stir frequently and skim off the foam. Break down the fruit with a potato masher while it cooks.
• Simmer for 25-45 minutes, or until the jam has noticeably thickened and coats the back of a spoon. Cooking time can vary depending on the variety of grapes, how juicy they are, and the width of your pot.
• To test jam, add a teaspoonful on a chilled plate and place in the refrigerator. Jam is done when it sets after a minute or two.  If you want a smoother jam, use a hand blender and blend everything in the pot.

Notes

If your grapes are on the sour side, add more sugar as it cooks until you get to the desired sweetness.

I’ve been making homemade jam for over 20 years, and no two batches cook exactly the same. Don’t watch the clock—watch the jam. Some batches are ready in 25 minutes, while especially juicy grapes may need closer to 45 minutes.

If you are canning the jam, you will need to sanitize the jars. This can be done by hand washing with hot water and soap or by running the jars through the dishwasher. I have full directions on how to can using hot water.

CAN JAM: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.

REFRIGERATE JAM: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.

FREEZE JAM: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months but I have found that it does last longer. Again, use your best judgement.

Nutrition

Serving: 1TBSCalories: 33kcalCarbohydrates: 9gSodium: 1mgSugar: 8g

Keyword grape jam, grape jam no pectin

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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