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jar of grape jam next to a jar of peanut butter with bread slices on the side

Grape Jam

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  • Author: Megan
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour + 45 minutes
  • Yield: 1 1/2 pints 1x
  • Category: Condiments, Canning
  • Method: Stovetop
  • Cuisine: American

Description

Slow simmered for rich grape flavor!

Ingredients

Units Scale
  • 2 lbs fresh concord grapes (6 cups), washed and stems removed
  • 2 cups granulated sugar, divided
  • 1 1/2 TB fresh lemon juice

Instructions

  1. Separate the green inside pulp of the grapes from the blue/purple skins by squeezing the bottom stem end of each grape until the pulp breaks through the skin. It shouldn’t take much pressure at all, unless the grapes are a bit under ripe.
  2. As you work through the grapes, separate the green pulp into a 3 quart saucepan, and the skins into the bowl of a food processor.
  3. Once all the grapes have been skinned, set the saucepan with the green pulp over medium high heat and bring to a boil, and cook for 25-30 minutes. As the pulp cooks, it will soften and break down. Stir the pulp occasionally, using the back of a spoon to smash the pulp against the sides of the pan.
  4. Once the pulp has completely broken down and has a soupy consistency, remove it from the heat and add the cooked pulp to a food mill. Turn the handle 5-6 times to completely separate the seeds from the pulp. Discard the seeds and add the pulp back to the saucepan, and set aside.
  5. Add one cup of the sugar to the skins in the food processor bowl and pulse until the skins have mostly liquefied into a deep purple liquid. There will be shreds of skins remaining, this is okay and will make the jam more flavorful.
  6. Scrape the purple liquid into the saucepan with the green pulp and add the remaining cup of sugar and the lemon juice. 
  7. Bring the jam to a boil, stirring occasionally to dissolve the sugar, and then reduce to a simmer. Cook for 30-35 minutes, or until the jam reaches 220 degrees. Be sure to stir more frequently towards the end of the cooking time to prevent burning. 
  8. Ladle the hot jam into a couple clean jars, seal and allow to cool to room temperature before refrigerating. Use within 2-3 months.

Equipment

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 80
  • Sugar: 20.4 g
  • Sodium: 0.6 mg
  • Fat: 0.1 g
  • Saturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 20.7 g
  • Fiber: 0.2 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

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Find it online: https://loveeveryplate.com/grape-jam/