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Easy Grape Jam - just 3 ingredients and no pectin!
4.8 from 143 votes

Easy Grape Jam - just 3 ingredients and no pectin!

Easy Grape Jam is made by cooking seedless grapes with granulated sugar and lemon juice until thickened to a gelled consistency without added pectin. The grapes are mashed to release juice before a rolling boil reduces the mixture. The jam sets after testing on a chilled plate, offering a homemade preserve with natural fruit flavor and sweetness.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Place grapes, sugar and lemon juice into a preserving pan or similar.
  2. Using a gentle heat dissolve the sugar slowly, stirring frequently.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. The jam should form a crinkle when you push your finger through it.
  8. If not then boil for another 2 minutes and re-test until set is achieved.
  9. Pot up in hot jars and place lids on immediately.
  10. Store in a cool dry place and once opened keep in fridge.

Notes

  • Freeze 2 to 3 saucers before cooking for quick jam set tests.
  • Sterilize jars by washing, filling with boiling water, then heating in a 140°C oven for 20 minutes until jam is ready.
  • Wash lids and sterilize by pouring boiling water over them, then let them drain before sealing jars.