Grape Jam Recipe (Easy Method to remove grape seeds)

5 from 1 vote

Grape Jam Recipe (Easy Method to remove grape seeds)

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!

Prep Time30

Cook Time30

Total Time1

Course: Canning

Cuisine: American

Keyword: Grape Jam

Servings:

Calories: 157kcal

Author: Maricel

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.

Video

Notes

You can adjust the amount of sugar depending on the tartness or how sweet the grapes you gonna use.

If canning make sure to leave at least ¼-inch to ½-inch headspace. Too much headspace may result in the jar not sealing properly.

Nutrition