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Grape Jam Anyone?

With an abundance of grapes, this is a quick and easy recipe to keep the grapes flowing all through the year.  Safely water bath canned as grapes are acidic, this recipe is just yummy.

You will need 2 quarts grapes -and you can use a mixture of grapes if you have them; and 6 cups of sugar.

Do avoid the temptation to double the recipe as this is quite difficult.  Its much better to have to have 2 batches going in separate pots.


Once you have your canner and jars prepared as usual put the whole grapes in a stock pot and mash lightly.  This just gets the juices flowing.  Heat until the grapes are soft and juicy.

Next strain the grapes to remove the skins and seeds.  You will end up with around 5 cups of juicy pulp.

Place a spoon in the freezer


Combine the pulp with 6 cups sugar. Bring to a boil stirring constantly.

Boil rapidly.  As jam thickens skim off the  foam if necessary.

Check to see if jam has gelled.  Take a little bit of jam in that frozen spoon in your freezer.

The spoon will quickly cool a bit of jam and you can see if it is starting to jel.

Ladle into hot pint jars leaving 1/4 inch head space.

Wipe rims and place two piece canning lids.

Pack and process.

Processing time –  1/2 pints or pints, no quarts.

Process for 10 minutes if you are below 6000 ft elevation.

15 minutes if you are above 6000 ft elevation.

Dont forget to process according to water bath canning instructions and adjust for altitude.

Recipe attributed to: SimplyCanning

image via flickr user: Rebecca Siegel


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