Paul Welch patented the first grape jam, which he called grapelade in 1917. Grape jam differs from grape jelly in that it includes the pulp of the grape whereas jelly is made from only the juice. Making grape jam at home will give you the opportunity to experiment with your own flavours, level of sweetness and type of sugar used. The jam must be made in small batches to ensure proper thickening, however multiple batches can be made at once if the grapes are cooked in separate pots.
- Skill level:
- Moderately Easy
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Things you need
- Large stock pot
- 2 qts. Concord grapes, stems removed
- 2 medium-sized pots
- 1/2 cup water
- Food mill or sieve
- 6 cups sugar
- 6 1/2-pint jars
- Water bath canner
- Canning tongs
Sanitise the canning jars and rims by placing them in the stock pot and bringing them to a rolling boil. Allow the jars to boil for approximately 10 minutes. Do not boil the lids as this will destroy their ability to seal properly. Wash the lids in cool soapy water.
Remove the jars from the pot and allow them to cool as you prepare the recipe. Dry the rims and lids of the jar thoroughly.
Remove the skins from the grapes and chop the skins into small pieces.
Cook the skins in a medium-sized pot over medium-low heat for 15 to 20 minutes or until soft. Add just enough water to keep the skins from sticking to the pot but not more than 1/2 cup. Remove from heat.
Cook the pulp, or remainder of the grape, in a medium pot over medium-low heat until soft, approximately 15 minutes. Do not add water.
Pour the pulp into a food mill or press through a sieve to remove seeds. For convenience, the pulp can be pressed right into the pot with the skins you set aside earlier.
Add the sugar to the pot and place the pot back onto the heat. Cook for about 10 minutes or until the mixture begins to thicken, stirring frequently.
Pour the jam into the jars allowing 1/4 inch of head space, which is the distance between the top of the jam and the top of the jar.
Wipe the rims of the jar to remove any debris left behind by the pot or the jam. Place the lids on the jar followed by the rims. Tighten until you are no longer able to turn the rims using only your fingers.
Place the jars into the water bath canner. Fill the canner with water as per the manufacturer's instructions and process for five minutes. Allow the jars to cool completely before removing.
Tips and warnings
- Grapes do not ripen after being picked so care should be taken to only select the ripest grapes when harvesting your own.
- Remember to protect your work surfaces as purple grapes will stain.
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