Grape Jam Recipe

Skip the additives and trip to the grocery store with this perfectly sweet and simple Grape Jam Recipe.

This grape jam has been a game changer in my home. My kids love peanut butter and jelly—well, now it’s peanut butter and jam. It’s the classic kids’ meal: filling and tasty. It’s sweet enough to be a dessert, but it’s also been a go-to lunch for over a century. The PB&J actually originated as a fancy snack for high tea before gaining popularity with soldiers during World War II. The classic sandwich is great as it is, but you can elevate your PB&J or even a charcuterie board with this easy homemade grape jam.

As moms, we get so much advice about raising kids and what to feed them. We hear about possible health risks from things like preservatives and food coloring. Not all additives are bad, but I feel better making food from scratch at home, and this grape jam is one of my favorites. My son would eat a whole jar if I let him! I’ve even found him hiding under the dining room table with a spoon. This grape jam really is that good, and I feel good about giving it to my kids.

It’s not just my three-year-old who loves this grape jam. Everyone does! It’s sweet, but it also has a nice tart flavor. Grapes are naturally sweet, and you can choose how much sugar to add to the jam. Unlike jelly, which is strained, jam has a delightful texture with fruit pieces, giving it a homemade feel.

What are the best grapes for jam?

This grape jam recipe uses seedless grapes, but with so many types out there, it can be tough to pick which ones to use. Concord grapes are usually the best for jam. They have a strong flavor and deep color. Concord grapes also have a lot of pectin, which makes the jam thick and jelly-like.

If you prefer a lighter flavor, you can use almost any seedless grape. Red or green table grapes are a great choice. My kids are obsessed with cotton candy grapes, so I decided to experiment. Making jam with these resulted in a pretty pale green and golden color. While the jam was still sweet, it no longer had that distinct candy flavor.

How do I store leftovers?

Let your grape jam cool for a few minutes in the pan before transferring to a clean, dry jar with a lid. Allow the jam to sit at room temperature until it is cooled completely, which will help achieve the right consistency. Then refrigerate. Once refrigerated, your jam will last up to 3 weeks. You can also store your jam in the freezer for up to 1 year. Alternatively, follow a canning process to improve the shelf life of your homemade jam.

Serving suggestions

Aside from the peanut butter and grape jam combo I rave about, there are a ton of ways to enjoy your homemade jam. For breakfast or a brunch party, showcase it with Fried Cornbread and these hearty Pumpkin-Oatmeal Muffins.

Grape jam is an especially nice addition to a charcuterie board. Serve your sweet grape jam with salty pairings, like a classic Cheese Ball, Tirokafteri, which is a spicy feta dip, and fresh-baked Artisan Bread. Another unique way to enjoy your grape jam is with these delish Grape Jelly Meatballs.

Skip the additives and trip to the grocery store with this perfectly sweet and simple Grape Jam Recipe.

Course CondimentCuisine American

Prep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutes

Servings 32
Calories 73kcal
Author Melissa Search

Ingredients

4 cups seedless grapes washed and stems removed
2 1/2 cups granulated sugar
2 tablespoons fresh lemon juice

Instructions

Place the grapes, sugar, and lemon juice in a heavy-bottomed saucepan. Start on low heat to slowly dissolve the sugar, stirring frequently. Gently crush some of the grapes with a wooden spoon or a potato masher to release their juices.
Once the sugar is fully dissolved, use an immersion blender to blend the mixture, leaving some chunks if desired. Increase the heat slightly to bring the mixture to a gentle boil.
Continue cooking for 30 to 45 minutes, stirring often, until the jam thickens. Test the jam by dropping a small spoonful onto a chilled plate; if it wrinkles when cooled, the jam is set.
Remove the pan from heat and let the jam cool for a few minutes. Carefully ladle the warm jam into sterilized jars, leaving about 1/4 inch headspace.
Seal the jars immediately while still warm. For longer preservation, process the jars in a boiling water bath per standard canning procedures.