Grape Jam
Enjoy the taste of fresh, juicy grapes with this easy homemade grape jam recipe. With just a few simple ingredients and canning tips, you can create a delicious, naturally sweet jam that’s perfect for spreading on toast, baking, or gifting!
Equipment
- 1 large stockpot.
- 1 water bath canner
- 1 set of canning supplies
Ingredients
- 5 lbs grapes, stems removed, washed, and drained.
- 6 cups sugar.
- 6 tbsp lemon juice.
Instructions
Making the Grape Jam
- Add the washed grapes to a stockpot. Mash them down with a potato masher to help release the grape juice.
- Cook the grapes on the stove for 30 minutes, stirring often.
- Use an immersion blender to blend the grapes the the consistency you desire.
- Add the sugar and lemon juice and continue to stir and cook down to the desired consistency using the spoon test as a guide. (Mentioned above). Cook until the consistency you desire.
Sterilizing Jars and Lids
- Before we begin, it's essential to sterilize our jars and lids. This step eliminates any harmful bacteria that could spoil our jam. Here's how to do it:
- Wash jars and lids in hot, soapy water and rinse thoroughly.
- Place clean jars in a large pot of boiling water, ensuring they're fully submerged.
- Boil for 10 minutes to sterilize.
- For the lids, place them in a separate small pot of hot (not boiling) water for about 5 minutes.
- Keep jars and lids in the hot water until ready to use.
Filling Jars with Hot Jam
- Remove a jar from the hot water using tongs or a jar lifter.
- Place a clean funnel in the jar mouth to prevent spills.
- Ladle the hot jam into the jar, leaving about 1/4 inch of headspace at the top.
- Use a non-metallic utensil to remove any air bubbles by running it around the inside of the jar.
- Wipe the jar rim with a clean, damp cloth to ensure a good seal.
- Place a lid on the jar and screw on the band until it's "fingertip tight" – snug but not overly tight.
Processing in a Water Bath Canner
- Place the filled jars in the canner rack, ensuring they don't touch each other or the sides of the canner.
- Lower the rack into the canner, which should be filled with hot water.
- Add more hot water if needed to cover the jars by 1-2 inches.
- Cover the canner and bring the water to a rolling boil.
- Start timing once the water is boiling. Process pint jars for 10 minutes, adjusting for altitude if necessary.
- After processing, turn off the heat and remove the canner lid.
- Let the jars sit in the water for 5 minutes before removing them.
- Use a jar lifter to carefully remove the jars and place them on a towel-covered countertop.
- Leave the jars undisturbed for 12-24 hours to cool and seal properly.