Easy Grape Jam (No Pectin)

5 from 1 vote

Make easy-peasy homemade grape jam (or jelly!) with no pectin or peeling! A sweet and simple 3-ingredient recipe perfect for canning or fridge storage!

Prep Time20

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegan

Servings: - 4 cups

Calories: 1061kcal

Author: Toni Okamoto

Equipment

Ingredients

4 pounds seedless grapes washed and stems removed
½ cup water
2 ½ cups granulated sugar
2 tablespoons lemon juice

Instructions

Place the grapes in a large saucepan with the water.
Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until grapes are soft and starting to burst.
Mash the grapes with a potato masher or the back of a spoon to release their juices.
Pour the grape mixture through a fine-mesh sieve or food mill into a bowl, pressing to extract as much liquid and pulp as possible. Discard the skins and seeds left behind.
Return the strained grape pulp and juice to the saucepan.
Stir in the sugar and lemon juice until dissolved.
Place over medium-high heat and bring to a steady boil, stirring often.
Continue boiling until the mixture thickens — about 30–45 minutes — stirring frequently to prevent sticking or scorching. The jam is ready when a spoonful placed on a chilled plate holds its shape and wrinkles slightly when pushed with your finger.
Remove from heat and skim off any foam from the surface.
Pour the hot jam into sterilized jars, leaving about ¼ inch headspace.
Wipe the rims with a clean, damp cloth and secure with lids and bands.
Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if needed).
Remove jars and let cool completely at room temperature.
Check the seals — lids should be firm and not move when pressed.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 3 weeks.

Video

Notes

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.

Nutrition