Easy Homemade Grape Jam

You choose how sweet to make this simple and flavorful Homemade Grape Jam with an easy, adaptable recipe.

Less Processed, More Yum

This Easy Homemade Grape Jam is so incredibly simple and so flavorful, you’re going to love sharing it with your family. Homemade jam beats store-bought because you can adjust the sugar to your liking for just the right amount of sweetness.

It has a semi-smooth texture and lemon juice that complements the fruit sugars beautifully. Spread it on buttered toast or bagels or flaky buttermilk biscuits to make the experience complete!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Mix of green and red seedless grapes: the star ingredient, providing all the flavor, natural pectin, and base for the jam. A mix of red and green grapes adds complexity. Red grapes bring more sweetness and depth while green grapes add tartness. The riper the grapes, the sweeter the jam!
• Granulated sugar: sweetens the jam and helps in preservation. Sugar also helps the jam set by drawing out moisture and working with the natural pectin in the grapes. Feel free to start with a lower amount of sugar, especially if using riper grapes, and increase to taste. This is a great way to control the desired sweetness of the jam.
• Fresh lemon juice: adds brightness and balances the sweetness with acidity. It also helps the jam set by activating the natural pectin in the grapes. Use fresh lemon juice for the best flavor and more reliable acidity.

Supplies:

• Blender
• Shallow pot
• 16 ounce mason jar or plastic container with an airtight lid

How to Make Homemade Grape Jam

• Remove the grapes from the stems.
• Place the grapes in a blender and blend until juiced. Some skins will remain, but overall it should be smooth.
• Transfer the grape liquid to a shallow pot and then whisk in the sugar and lemon juice. Start by adding 1/2 cup sugar and then taste a small spoonful of the liquid and add more sugar, if desired.
• Bring the liquid to a simmer over medium-low heat and let simmer for at least 1 hour or until the jam is thick and of drizzling consistency, stirring often and scraping the sides of any jam that starts to thicken around the pot.

• The liquid should reduce by about three-fourths of its original amount.

• Remove the jam from the heat and let cool in the pot at room temperature for 2 hours.

• Transfer the jam to a 16 ounce mason jar or plastic container with an airtight lid.
• Place in the refrigerator for at least 8 hours or overnight to let it fully set and chill.

Storage

Store in an airtight container in the refrigerator for up to 6 weeks.

You can also freeze the jam for up to 6 months. Just be sure to leave at least 1/2 inch of space at the top of the container to allow for expansion. When ready to enjoy, let thaw in the refrigerator overnight and then keep in the refrigerator for up to 3 weeks.

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama or join and share to our Friends of The BakerMama group so I can see and others can be inspired! Enjoy!

xoxo,

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