Old-Fashioned Grape Jam
This classic homemade grape jam recipe captures the essence of ripe, juicy grapes in a spreadable form. With just two ingredients, it's a simple yet rewarding process that results in a rich, flavorful jam perfect for spreading on toast or incorporating into various dishes.
Ingredients
- 8 cups grapes stemmed
- 6 cups sugar
Instructions
- Separate grape skins from pulp: Gently squeeze each grape between your thumb and forefinger. The pulp should pop out easily. Place skins in one bowl and pulp in another.
- Cook pulp: Place grape pulp in a medium saucepan over medium heat. Simmer for about 5-10 minutes, stirring occasionally, until the pulp has broken down and become liquid.
- Strain pulp: Remove the cooked pulp from heat and press it through a fine-mesh strainer or food mill to remove seeds. Discard the seeds.
- Recombine and add sugar: In a large, heavy-bottomed pot, combine the strained pulp with the reserved grape skins. Add the sugar and stir well to combine.
- Cook the jam: Place the pot over medium heat. Bring the mixture to a boil, stirring frequently to prevent sticking. Reduce heat to maintain a steady simmer and continue cooking for 10-15 minutes, stirring often.
- Test for gel stage: Place a small plate in the freezer before you start cooking. To test, drop a small amount of jam on the cold plate. If it wrinkles when you push it with your finger, it's ready.
- Prepare jars: While the jam is cooking, sterilize your canning jars and lids in boiling water.
- Fill jars: Once the jam has reached the gel stage, remove it from heat. Carefully ladle the hot jam into prepared jars, leaving 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth and apply the lids and bands.
- Process jars: Place filled jars in a water bath canner filled with boiling water. Ensure the water covers the jars by at least an inch. Process for 10 minutes (adjust for altitude if necessary).
- Cool and set: After processing, turn off the heat and let the jars sit in the water for an additional 5 minutes. Remove jars and place them on a towel-covered countertop. Allow to cool undisturbed for 24-48 hours to fully set.
- Check seals and store: After the jars have cooled completely, check that the lids have sealed by pressing on the center of each lid. If it doesn't flex, it's properly sealed. Store sealed jars in a cool, dark place for up to a year. Refrigerate any unsealed jars and use within a few weeks.
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