This simple Grape Jam recipe is perfect for turning a surplus of grapes into something you can enjoy into the weeks ahead.
Bursting with the sweetness and tang of grapes, this jam is perfect served with breakfast pastries, added to a cheese platter or spread on a sponge cake.
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Ingredient notes
To make this grape jam you'll need:
- grapes – any variety, though red grapes tend to produce a fuller flavoured and beautifully coloured jam
- water
- lemon juice
- caster sugar (if using seedless grapes, which have less pectin, jam setting sugar is recommended).
How to make Grape Jam
Start by washing the grapes and removing them from the stems.
Next, squeeze each grape between your fingers to break the skin (see image 1). Place the grapes into a saucepan with the water (see image 2).
Bring to the boil and boil uncovered for 20-30 minutes or until grapes are tender. If you are using grapes with seeds, scoop out the seeds as grapes are boiling.
Take the saucepan off the heat and mash the grapes with a fork or potato masher to break them down further (see image 3).
Add the lemon juice and sugar (see image 4) and stir over medium heat to dissolve the sugar. Bring to the boil again and then turn heat down to achieve a steady simmer.
How long until the jam sets?
If you're using jam setting sugar, simmer for about 7-10 minutes.
If using caster sugar, it might taker about 20 minutes.
The jam will become thicker and grab the bottom of the saucepan if you stir or swirl it around when it's ready.
TIP: You can read more about how to tell when jam is set here.
Once ready, pour the mixture into a warmed sterilised jar and seal immediately.
Enjoying and storing your jam
Once cool, I store my jam in the fridge and it lasts at least 6 weeks.
You can do your own research on water baths and sealing jars if you'd like to preserve the jam longer.
This jam really is a lovely alternative to your regular strawberry jam or orange marmalade. It's perfect on toast, croissants, scones, sponge cakes and cheese platters/grazing boxes.
More grape recipes
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Grape Jam
Equipment
- 1 medium jar with lid (sterilised)
Ingredients
- 500 grams grapes
- 1 cup water
- ¼ cup lemon juice
- 1 cup caster sugar (superfine sugar) (or, ideally, jam setting sugar – especially if using seedless grapes)
Instructions
- Wash the grapes and remove from the stems.
- Squeeze each grape between your fingers to break the skin.
- Place the grapes into a saucepan with the water.
- Bring to the boil and boil uncovered for 20-30 minutes or until grapes are tender.
- If you are using grapes with seeds, scoop out seeds as grapes are boiling.
- Take off the heat and mash the grapes with a fork or potato masher to break them down further.
- Add lemon and sugar and stir over medium heat to dissolve the sugar. Bring to the boil again and then turn heat down to achieve a steady simmer.
- Simmer for about 7-10 minutes if using jam setting sugar or 20 minutes if using ordinary sugar, or until jam jells.
- Pour into warmed sterilised jar and seal immediately.
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