Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grape Jam Recipe
    Lost? Site Map

    Grape Jam

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Dee514's Note:

    Posted by request. I haven't made grape jam in years (since my kids were small). Unfortunately, I never wrote down how much this recipe makes, I remember it did make a lot (8-10 cups???)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Remove the skins from the pulp and set them aside.
    2. 2
      Place grape pulp in stainless jelly pot with water.
    3. 3
      Bring to boil and simmer 5 minutes.
    4. 4
      Strain to remove the seeds.
    5. 5
      Chop the skins and add to the cooked pulp.
    6. 6
      Measure out 5 cups of the grape pulp mixture and return the pulp to jelly pot.
    7. 7
      Add sugar and butter.
    8. 8
      Heat on medium heat until sugar is melted, then adjust to high heat.
    9. 9
      Heat and stir to full rolling boil that will not stop.
    10. 10
      Add 1 pouch Certo and return to full rolling boil at high heat.
    11. 11
      Boil exactly one minute stirring constantly.
    12. 12
      Fill jars to 1/8 inch from the top.
    13. 13
      Seal with lids.
    14. 14
      Invert jars for 5 minutes.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on October 11, 2008

      55

      Maybe a little sweet, but works with any slip-skin grape. The basic recipe, for Concord grapes, also is in the original Joy of Cooking. And the prep method also works for grape pie. For the pie, use a tablespoon of granulated tapioca for each cup of grape filling, simmer 5 minutes, then cool before filling the crust. As with any jelly/jam recipe, a prep step should be that after you wash the jars, set them upright in a 300-degree oven for 20 minutes. Let them cool to below 200F before filling, to avoid a steam burst. Sterilize lids by immersing in boiling water for 10 minutes. I have kept jellies and jams for over 10 years with these precautions.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2005

      55

      This is delicious! I ended up with 5 pint jars and wish I had made more. Very "grapey"

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2002

      Question: Will just inverting the jars after they are full be sufficient to seal/store/keep the jam for several months??? Frank

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Grape Jam

    Serving Size: 1 (3259 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 881.1
     
    Calories from Fat 8
    70%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.6 mg
    0%
    Sodium 18.4 mg
    0%
    Total Carbohydrate 227.1 g
    75%
    Dietary Fiber 2.3 g
    9%
    Sugars 219.6 g
    878%
    Protein 1.2 g
    2%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites