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
Servings 1 pint
- 2 C green grapes
- 1.5 Tbsp Ball RealFruit Classic Pectin
- 1.5 C cane sugar preferably organic
- 1/4 tsp butter if desired
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.
- This recipe makes one pint (16 oz) of jam. For a larger amount, multiply the recipe accordingly.