Grape Jam Recipe (not jelly)

with Sharon Peterson

Grape Jam Recipe: shows you how to make your own grape jam at home! Control the sugar and make your family a treat they can enjoy year round. Easy to follow instructions included!

Home canning this grape jam recipe is easy. Many people love grape jelly, I do too!  But I find jam recipes are quick and easy. And just as tasty. If you are looking to win at the county fair go for a clear jelly.  If you want goodness for your PBJ's go for jam. 

Jam or Jelly are acid foods and can be safely water bath canned. 

Most jam or jelly recipes make a small batch and you may be tempted to double your recipe. However it is difficult to make double batches.  If you want to make more at a time have two batches going at the same time in separate pots.  This way you keep the ingredients to 1 batch each pot but can make more at a time.  

Both batches may be processed together just not cooked together.


Prepare Gather your canning supplies


  • 2 quarts grapes - I used a mixture of concord, red, and white grapes.  
  • 6 cups sugar

Start by preparing jars,and get water in your canner heating. 

(see for full directions)


For this grape jam recipe place whole grapes in a stock pot and mash lightly with a potato masher to start juice flowing.  

Heat on medium heat until grapes are soft and juicy. 

Run grapes through a food mill or squeezo strainer to remove skins and seeds.  I ended up with about 5 cups juicy pulp. 

Place a spoon in the me you'll use it in a bit, just do it. 

Combine the pulp with 6 cups sugar. Bring to a boil stirring constantly.  

Boil rapidly.  As jam thickens skim off the  foam if necessary.  

Check to see if jam has gelled.  Take a little bit of jam in that frozen spoon in your freezer. (did you do it?)  

The spoon will quickly cool a bit of jam and you can see if it is starting to jel. 

Ladle into hot pint jars leaving 1/4 inch head space.  

Wipe rims and place two piece canning lids.  

Pack and process according to water bath canning instructions.

Don't forget to adjust for altitude.

Processing Time

Processing time -  1/2 pints or pints, no quarts.

Process for 10 minutes if you are below 6000 ft elevation.

15 minutes if you are above 6000 ft elevation. 

Related Pages

If you happen to have a batch that turns out runny.  (it happens)  Just call it syrup. 

Then add them to your pinto beans. 

› Grape Jam Recipe

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by Sharon Peterson, Copyright © 2009-2019

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Information given has not been evaluated by the FDA or USDA, you are encouraged to verify all canning and food preservation advice on the USDA food preservation website. 

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