Turn the excess grapes into a jam that is a harmonious balance of sweet and spicy.
This simple grape jam recipe is perfect for turning excess grapes into something you can enjoy for weeks to come.
Bursting with the sweetness and tartness of grapes, this jam is perfectly served with breakfast pastries, added to a cheese platter or spread over a sponge cake.
Ingredients for grape jam
To make this grape jam you will need:
- 500 grams grapes – Any variety, although red grapes tend to produce jam with a fuller flavor and a nice color
- 1 cup water
- 1/4 cup lemon juice
- 1 cup fine sugar (If you use seedless grapes, which have less pectin, It is recommended to set sugar jam).
How to make grape jam
Start by washing the grapes and removing them from the stems.
Next, squeeze each grape between your fingers to break the skin. See image below (above, left).
Place the grapes in the pot with the water.
Bring to a boil and boil uncovered for 20-30 minutes or until the grapes are soft.
If using grapes with seeds, scoop out the seeds while the grapes are boiling.
Remove the pot from the heat and mash the grapes with a fork or potato masher to break them down even more. See image below (below, left).
Add the lemon juice and sugar and stir over medium heat to dissolve the sugar.
Bring to a boil again and then lower the heat to achieve a steady boil.
How long until the jam sets?
If you use jam-setting sugar, cook for approx 7-10 minutes.
If you are using granulated sugar, it may take approx 20 minutes.
The jam will become thicker and stick to the bottom of the pot if you stir or stir it when it’s ready.
You can read more about how to tell when jam is set here.
After preparation, pour the mixture into a heated sterilized jar and seal immediately.
Once cooled, I store my jam in the fridge and it lasts at least 6 weeks.
You can do your own research on water baths and sealing jars if you want to preserve the jam longer.
How to enjoy this jam
This jam really is a lovely alternative to your usual strawberry jam or orange jam.
It’s perfect on toast, croissants, scones, sponge cakes and cheese platters/pasture boxes.
- 500 gram grapes
- 1 Goblet water
- 1/4 Goblet lemon juice
- 1 Goblet fine sugar (super fine sugar) (or, ideally, jam setting sugar – especially if using seedless grapes)
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Wash the grapes and remove the stems.
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Squeeze each grape between your fingers to break the skin.
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Place the grapes in the pot with the water.
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Bring to a boil and boil uncovered for 20-30 minutes or until the grapes are soft.
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If using grapes with seeds, scoop out seeds while the grapes are boiling.
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Remove from the heat and mash the grapes with a fork or potato masher to break them down even more.
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Add lemon and sugar and stir over medium heat to dissolve the sugar. Bring to a boil again and then lower the heat to achieve a steady boil.
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Cook for about 7-10 minutes if you use jam-setting sugar or 20 minutes if you use regular sugar, or until the jam is obtained.
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Pour into a heated sterilized jar and seal immediately.
Each variety, although red grapes tend to produce a fuller flavored and beautifully colored jam. Seedless grapes also mean you don’t have to worry about picking the seeds.
That. Do I need to add pectin?
If you use seedless grapes, which have less pectin, It is recommended to determine sugar jam, although it is not necessary.
That. How do I know when the block is set?
The jam will become thicker and stick to the bottom of the pot if you stir or stir it when it’s ready.
That. How do I store this jam?
Once cooled, I store my jam in the fridge and it lasts at least 6 weeks.
You can do your own research on water baths and sealing jars if you want to preserve the jam longer.
Calories: 28KKL | Carbohydrates: 7G | protein: 0.1G | Fat: 0.04G | Saturated fat: 0.01G | Polyunsaturated fat: 0.01G | Unsaturated fat: 0.001G | sodium: 1mg | potassium: 26mg | fiber: 0.1G | Sugar: 7G | vitamin: 8IU | Vitamin C: 1mg | calcium: 2mg | iron: 0.05mg
