Easy Grape Jam (No Pectin)

Why You’ll Love This Recipe

Depending on where you live, grape jam and jelly are either everywhere or nowhere to be found. Whether you’re in the latter camp, love to make things from scratch, or grapes are on special offer, learning how to make grape jam is a perfect way to make the most of grape season, and it’s so easy, with no pectin or peeling needed!

Best of all, this practically foolproof grape jam recipe without pectin requires only 3 simple ingredients for a bright, sweet spread. It’s also highly customizable, can be made into a chunky jam or smooth, jelly-like consistency, and can be stored in the refrigerator or water bath canned for long-term storage. Spread it on toasted homemade no knead bread, add it to vegan charcuterie boards, stir it into breakfast bowls (like this breakfast quinoa apple bowl, or make the ultimate PB&J.

You might also enjoy my simple persimmon jam or plum jam recipe.

Ingredient Notes

Refer to the recipe card for the full list of ingredients, substitutes, and quantities.

• Grapes: Use sweet, ripe (the riper the better for sweetness) red, black, or concord grapes, or a blend. Seedless grapes are best, though the seeds can be strained.

Flavor Variations

There are several ways to customize this grape jam.

• Fruit pairings: Substitute some grapes for apple, pear, berries, etc.
• Vanilla: Add ¼-½ tsp vanilla extract or paste, off-heat.
• Spices: Experiment with cinnamon, nutmeg, cloves, allspice, ginger, etc.
• Herbs: Infuse with rosemary or thyme, or add basil or mint for a fresh note (remove before jarring).
• Balsamic vinegar: Just a splash adds rich, tart depth.

How to Make Grape Jam

Alternatively, use an immersion blender directly in the mixture for a thicker jam.

The jam is ready when a spoonful placed on a freezer-chilled plate wrinkles when pushed with a finger. Or a thermometer reaches the setting point of 105°C/221°F.

How to Can Grape Jam

What You’ll Need:

• A canner or tall, large, heavy-based pot.
• A silicone or wire trivet to place the jars on in the pot.
• Canning-friendly jars & lids (flat lid + screw band or reusable dimpled lids).
• Canning tongs to place and remove the jars from the hot water. Regular tongs will work, but aren’t as secure.
• Clean kitchen towels/cloths.

How to Prepare the Canner

First, sterilize the jars and tools, add the trivet/rack to the bottom of the pot, and add enough water to submerge the cans by 1 inch (note the water rises when jars are inserted). Bring the water to a near boil.

To Water Bath Can The Jam

1. Remove the grape jam from the heat, skim any foam from the surface, and pour it into sterilized jars, leaving ¼-inch headspace.
2. Wipe the rims with a clean kitchen towel and secure the lids until fingertip-tight.
3. Place the filled jars in the canner, bring to a boil, and process for 10 minutes (adjust for altitude).
4. Turn off the heat, and let the jars sit for 5 minutes. Then, use tongs to transfer the jars to a kitchen towel to cool for 24 hours.

Avoid placing jars directly on a counter to prevent thermal shock/ jar cracking.

5. Check the jar seals by removing the screw band – the lid should not move when pressed. At this point, the grape jam is ready to store.

If it isn’t sealed, check for chips on the seal, and re-process with new lids.

FAQs

Pro Recipe Tips

• Use sterilized tools and jars: To avoid premature spoilage.
• Use very ripe grapes: To ensure a sweet flavor.
• For a properly set jam: Cook until 105°C/221°F or use the chilled plate test. Avoid overcooking as it may become thick, grainy, or have an unpleasant flavor.
• For the clearest jam: Skim foam from the surface, as it can cause clouding.
• To adjust the consistency: For chunkier jam, don’t strain the mashed grapes. This will make a more typical jam-like texture vs. my jelly-like one.
• Sugar content is important: Especially if you plan to can it, as it affects texture, thickening, and preservation.

How to Use Grape Jam

Here are just a few of my top ways to enjoy homemade grape jelly and jam.

• Spread over toast, pastries, quick bread (like vegan banana bread), and vanilla scones
• With pancakes (like vegan protein pancakes), vegan waffles, and vegan French toast
• In vegan peanut butter cups
• Swirled into stovetop oatmeal, overnight oats, vegan yogurt, or peanut butter chia pudding
• On a vegan charcuterie board or vegan cheese board
• In PB&J sandwiches

Storage Instructions

Pantry: Canned jam stores in a cool, dark location like a pantry for up to 1 year for the best condition (though technically keeps for years!).

Fridge: Non-canned or opened jam will store for a month (often longer!). Use only clean cutlery to prevent spoilage.

Freezer: In an airtight container for up to 6 months. Thaw in the fridge overnight.