This Grape Jam recipe is for canning or refrigerator with a quick and easy method to remove grape seeds and skin. Made of only 3 ingredients and no pectin! Concord grapes (red or green grapes), sugar, and lemon. It has a perfect balance of sweet and tart taste and texture that’s great to spread on bread and filling for cakes and pastries!
Grape Jam 3 Ingredients
1. Grapes
What kind of grapes are used for jam?
The most popular types of grapes to use for jam are concord and red grapes because it gives a dark grapey colour and a sweet grape flavour to the jam. Alternatively, a combination with green grapes is also used to make jam.
Concord grapes– these dark blue-purple grapes have a grapey grape flavour and are commonly used in making grape juice. They have easy-to-peel skins and large seeds.
Red grapes– Crimson seedless is the most common red grape to use for jam. However, many kinds of seedless red grapes still contain small seeds. They are also great to use for jam and commonly use in making wine like Cabernet Sauvignon, Merlot, and Pinot Noir.
2. Sugar– Granulated sugar or caster sugar is ideal. I checked lots of jam recipes and many recipes use tons of sugar for jam. You don’t need lots of sugar to make this grape jam and you can adjust the amount of sugar in this recipe to your preferred sweetness and consistency.
Grapes have a natural sugar content and pectin. According to a Wikipedia Grape article “Wine grapes also tend to be very sweet: they are harvested at the time when their juice is approximately 24% sugar by weight”. So it means, you can adjust the amount of sugar depending on the tartness or how sweet the grapes you gonna use.
3. Lemon juice– It is added to balance the sweetness and add tartness to the jam. A small amount of fresh lemon juice or concentrated lemon juice is needed for safe water bath canning. I have an article on Canning Blueberry Pie Filling about the pH needed for water bath canning of fruit, that you may need to check for more information.
How to Make Grape Jam
Step 1. Prepare the Equipment. This recipe yields about 250 ml to 325 ml. You may use two of 125 ml or one of 250 ml mason jars with new lids for canning. Wash them with hot soapy water and get ready for other equipment if canning, like a pot with the rack and jar lifter. You will also need a crisper tray with quarter-inch grids and a sieve to easily separate the grape seeds and skin if you will choose this method.
Step 2. Wash and soak grapes in a bowl of water with salt to remove pesticide residues for about 10 minutes.
Step 3. How to quickly remove grape skin. I found using a crisper tray with 1/4-inch grids is an easy method to do this tedious job. To easily press the grapes through the wire grids. You need to soften the grapes by quickly boiling them, then discard the water. You can mash them first all at once and transfer them to the crisper rack with the pot which you will use to simmer the grape pulp with the seeds. Press the grapes using a turner or flipper. This will separate the skin from the grape pulp with the seeds. Watch the video tutorial on how to do this. Remove the grape skin from the crisper tray and set it aside.
Although grape seeds are edible and you use seedless grapes, they still contain small seeds. Some grape jam recipes method is they pulverized the grapes using a blender. Thus the easiest method that you may also do; however, it’s only ideal if you are not after the texture of the grape skin and ok with the seeds in it.
Step 4. How to separate the pulp from the seeds. Simmer the pulp with the seeds to soften, with the pot lid on for about 5 to 10 minutes. Press through a sieve to separate the grape seeds. Discard the seeds.
Step 5. How to cook the grape jam. Put the grape juice with the pulp back into the pot. Add the grape skin, sugar, and lemon juice. Over medium-low heat, bring to a simmer until thickened for about 15 minutes for canning grape jam and 20 minutes for refrigerator grape jam. You will need the consistency for canning a bit liquidy. Thus this will lose some liquid during the water bath. Please note it will thicken more as it cools.
Refrigerator Grape Jam. Transfer the hot grape jam to a clean jar and put the lid on. Keep refrigerated.
Canning Grape Jam. Transfer in a hot jar with the funnel and leave with at least ¼-inch to ½-inch headspace. Too much headspace may result in the jar not sealing properly. Debubble the jar and wipe the rim to ensure no sticky jam on the rim. Put a new lid and the band. Fingertip tighten the jar. Process for 10 minutes (adjust your altitude). Turn off the heat and leave the jar for another 5 minutes. Remove it from the pot and place it on a kitchen towel. Let it cool undisturbed for 12 to 24 hours. Check the seal and tighten the band. Label the jar and store it in a cool dark place. After opening, keep refrigerated.
Ways to serve, eat and use grape jam
Serve this with pancakes and bread. Try this with my homemade white bread and pandesal. It could be a filling for cakes and it can also be added to a charcuterie board and topping for baked brie.
More Fruit and Vegetable Canning Recipes you may also like.
Grape Jam Recipe (Easy Method to remove grape seeds)
Watch How to Make It
Equipment
- crisper tray/rack with ¼-inch grids or use air fryer wire basket with ¼-inch grids
- 250 ml mason jar with lid and band
- canning tools set
- saucepan or saucepot
- strainer
Ingredients
- 500 g Grapes concord, red or green grapes
- 1 cup granulated sugar
- 2 tbsp lemon juice
Instructions
- Soak the grapes in water with salt for about 10 minutes to remove the pesticide residues. Then drain the water.
- How to quickly remove grape seeds and skin. Bring the grapes to a quick boil to soften. Drain the water and mash the grapes. Then transfer them on the crisper rack with ¼-inch grids. Press the grapes to pass it through the pulp and seeds using turner or flipper. Press and scrape until the grape skin separates from the pulp with the seeds.
- Remove the grape skin from the crisper rack and set aside.
- Bring the pulp with the seeds to a simmer on low heat until the pulp soften. About 5 to 10 minutes.
- In a bowl, press through a sieve the softened pulp with the seeds then discard the seeds.
- Transfer back to the pan. Add the grape skin, sugar and lemon juice. Use an immersion blender to chop the chunky grape skin if desired.
- Bring it to a simmer on low heat. Stirring frequently until thickened for about 15 minutes if canning and 20 minutes if it will be refrigerated. Adjust to your preferred consistency.
- For Refrigerator Grape Jam. Transfer the hot grape jam to a clean jar and put the lid on. Keep refrigerated.
- Canning Grape Jam. Transfer in a hot jar with the funnel and ensure with at least ¼-inch to ½-inch headspace. Debubble the jar and wipe the rim. Put a new lid and the band. Fingertip tighten the jar. Process for 10 minutes (adjust your altitude). Turn off the heat and leave the jar for another 5 minutes. Remove it from the pot and place it on a kitchen towel. Let it cool undisturbed for 12 to 24 hours. Check the seal and tighten the band. Label the jar and store it in a cool dark place.
Notes
A Quick Disclaimer: All the information and method of canning were gathered from my research. What you decide to do with the recipe here is your responsibility. I shall not be liable for adverse reactions or any other outcome resulting from the use of the recipe. Any action you take is strictly at your own RISK. Please read my full disclaimer here.
References:
For more information about home-canning safety in Canada & home-canning Guidelines in the USA.
