Grape Jam

grape jam in jar, on spoon and on scone.

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5 from 1 vote

Turn surplus grapes into a jam that's a harmonious balance of sweet and tangy.

Prep Time15

Cook Time10

Total Time25

Course: Condiment

Cuisine: Australian

Servings: servings

Calories: 28kcal

Author: Libby Hakim

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.

Notes

Q. What type of grapes work best?

Any variety, though red grapes tend to produce a fuller flavoured and beautifully coloured jam. Seedless grapes also mean you don't have to worry about scooping out the seeds.

Q. Do I need to add pectin?

If using seedless grapes, which have less pectin, jam setting sugar is recommended though not strictly necessary.

Q. How can I tell when the jam is set?

The jam will become thicker and grab the bottom of the saucepan if you stir or swirl it around when it's ready.

Q. How do I store this 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.

Nutrition