Extra Easy Homemade Grape Jam
A Little Story
I like this recipe because of its portion size. Many other methods I tried required pounds of fruit that made many jars of preserved jam. This is great if you have pounds of fruit to dedicate to jam. Well, this time around, I did not want to commit pounds of grapes to jam because I also wanted to make red grape wine. I realized last week that my grapevine is not one grape but three different types of grapes. The green and red grapes ripened first with my purple grapes ripening later. At the time of this recipe, I had limited ripened red and purple grapes. I used all the red grapes for wine and used the purple grapes in this recipe.
2 Cups Grapes
1/1/2 Cups Sugar
The wonderful aspect of this recipe is there is little to no prep. The only thing you need to do is remove the grapes from their stems and measure two cups at a time.
You can begin boiling the water in your canning pot now. Note: this takes a long time if you are using an electric stove….like mine.
I sterilize my jars by first washing them with soap and hot water. Then I add about a quarter of a cup of white vinegar and a splash of lemon juice and swish it around the entire inside of the jar. Finally, I rinse out the vinegar and lemon juice then add each empty jar to my canning pot once it begins to boil and leave the jars in the boiling water for at least ten minutes.
I also place my lids and rings in with the jars and sterilize everything at once.
Let’s get started
- Once you have removed two cups worth of grapes from their stems, place in a large pot and set heat to high.
- Add sugar and stir, chop and smash the grapes to release grape juice.
- Once there is enough juice to dissolve all the sugar, leave the heat on high, and stir continuously for about three minutes.
- After five minutes, remove the pot from heat and blend with an emulsifier. Move your emulsifier through the liquid until smooth and consistent. I like using the emulsifier over a blender because you have more control over how blended your jam becomes. I like to leave a few chunks in mine.
- Return to high heat and boil for 5 to 6 minutes, stirring continuously.
- Remove from heat and let sit for 10 to 15 minutes.
- Repeat steps 5 and 6 twice more for thickening.
- Return pot to heat and add pectin.
- Repeat steps 5 and 6 until your jam is thick enough to drip from a spoon rather than stream off like water.
- When your jam is ready, it is time to can.
- Begin to fill your jars to within a quarter-inch of the brim. I have gone up to a full inch and have been able to achieve a good seal.
- Pull out each lid and place atop each jar.
- Twist rings, remember not to tight, air needs to escape in the canning pot.
- Lower jars into the pot. If and when you hear a POP! You have achieved a good seal and can remove the jar after a couple of minutes, placing them right-side-up in a safe place (safe meaning a location that will go unmolested for at least 12 hours).
- If you fail to hear a pop, don’t worry, there is still hope. Leave the jar in the water and wait until the air bubbles cease to escape the jar. Pull the remaining jars out and set them upside down in a safe place. After about 1 minute, turn each no-pop jar right-side up. If you do not hear a pop at this point, you have two options. You can remove the ring and lid, clean the brim, and attempt to re-can. Or, you can place the jar in the fridge and enjoy it a little sooner than later.
- After 12 hours you can move your jars to the next spot. Label each jar with the date it was canned. I also write the date six weeks from the canning date because the jam should be allowed to sit and set for at least six weeks.
- You are done!!!
A Note from the Author
This recipe turned out great for red, green, and purple grapes. There was always a little jam left in the pot each time. My solution was to add the heated jam to a small plastic container and set in the fridge for immediate enjoyment. This process has worked out well, and my kids love when mommy has leftover jam from canning.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Lani Morris