Grape Jam

"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???)"
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Ready In:
8-10 cups




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

Questions & Replies

  1. Can you freeze this jam?


  1. 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.
  2. This is delicious! I ended up with 5 pint jars and wish I had made more. Very "grapey"
  3. Question: Will just inverting the jars after they are full be sufficient to seal/store/keep the jam for several months??? Frank


I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)
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