Easy Grape Jam - just 3 ingredients and no pectin!

Name: Easy Grape Jam - just 3 ingredients and no pectin!
Prep time: 8 min
Cook time: 45 min
Total time: 53 min
Yield: 3 jars (0.5 L)
Ingredients: 1.7 kg / 3 lb 12 oz seedless grapes; 1 kg / 2 lb 3 oz granulated sugar; 3 tbsp lemon juice

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4.8

252 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
53 mins
Servings
3 jars (0.5 L)
Course
Snacks
Cuisine
American

Easy Grape Jam - just 3 ingredients and no pectin!

Katherine Stark

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Easy Grape Jam is a classic American preserve, great on it's own but even better paired with peanut butter for that all American taste sensation!

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Ingredients

Servings

1.7 kg / 3 lb 12 oz seedless grapes I used equal quantities or red, black & green grapes
1 kg / 2 lb 3 oz granulated sugar
3 tbsp lemon juice

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Instructions

Place grapes, sugar and lemon juice into a preserving pan or similar.
Using a gentle heat dissolve the sugar slowly, stirring frequently.
As the mixture heats up break up some of the grapes with your wooden spoon or use a potato masher in order the release the grapes’ juices.
Once all the sugar has dissolved fully (around 20 minutes) take the mixture off the heat and use a stick blender to blend the grapes to a juice like consistency.
Put pan back on the heat, bring to a rolling boil and then time for 25 minutes, stirring continuously. (You could start with 23 minutes as depending on freshness and variety of grapes the setting time can vary a little).
Take the pan off the heat and test for set by placing a few drops of the jam on a chilled saucer and place in fridge for a minute.
The jam should form a crinkle when you push your finger through it.
If not then boil for another 2 minutes and re-test until set is achieved.
Pot up in hot jars and place lids on immediately.
Store in a cool dry place and once opened keep in fridge.

Notes

Before you start:Put 2 - 3 saucers in the freezer.Sterilise 3 x 0.5 ltr jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.