Easy Grape Jam - No Pectin
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.
Servings 1 ½ pints
Calories 33kcal
Ingredients
- 2 lb seedless grapes any variety
- 1 ¼ cup granulated sugar
- 1 tablespoon lemon juice
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: 1TBS | Calories: 33kcal | Carbohydrates: 9g | Sodium: 1mg | Sugar: 8g
