Homemade 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.
- Continue cooking until jam is thick about 30-45 minutes. 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.
- 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.
Notes
I add the minimum amount of sugar to my jams, as I want to taste the fruit and not the sugar. If your grapes are on the sour side, add more sugar as it cooks until you get to the desired sweetness.
Nutrition
Serving: 1TBS | Calories: 33kcal | Carbohydrates: 9g | Sodium: 1mg | Sugar: 8g
