Old Fashioned Grape Jam
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5 from 1 vote

Grape Jam

Make your own old fashioned grape jam at home with this delicious recipe and step-by-step tutorial that requires just a few simple ingredients and time
Course Side Dish
Cuisine American
Keyword grape jam
Servings 1 pint
Author Rebooted Mom

Ingredients

  • 2 C green grapes
  • 1.5 Tbsp Ball RealFruit Classic Pectin
  • 1.5 C cane sugar preferably organic
  • 1/4 tsp butter if desired

Instructions

  • Prepare your jars.  To sterilize empty jars, place them face up in the water bath canner. Fill the canner and jars with hot (not boiling) water to one inch p past the jars. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
  • Place all your grapes  in a large (preferably deep) stockpot on the stove. Crank the heat to medium - the grapes will slowly pop as they break open. Over the next 5-10 minutes, water will release from the grapes as they continue to break down.
  • Pour in your measured pectin, and give the mixture a good stir. Add butter (if using).  Bring the mixture to a full rolling boil that can't be stirred down over high heat.
  • Add entire measure of sugar, stirring well to dissolve. Return the mixture to a full rolling boil  (temperature 220 degrees F). Once there, boil hard for two minutes, stirring constantly. 
  • Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
  • Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
  • Process the jars for 15 minutes (pints), adjusting for altitude. Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool. 
  • Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars  in a cool place for up to 2 years.

Notes

  • This recipe makes one pint (16 oz) of jam. For a larger amount, multiply the recipe accordingly.