Backyard Grape Jam Recipes

OLD FASHIONED GRAPE JAM (NO PECTIN ADDED)

Old Fashioned Grape Jam (No Pectin Added) image

Old fashioned grape jam is packed with flavor. The grape skins add lovely color and give the finished jam a fabulous texture.

Provided by Ashley Adamant

Categories Canning

Time 1h

Number Of Ingredients 2

Ingredients

8 cups grapes, stemmed
6 cups sugar

Steps:

Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
Allow the jars to rest for 24 to 48 hours to completely gel.

Nutrition Facts : ServingSize 1 Servings

BACKYARD GRAPE JAM

Backyard Grape Jam image

A mix of ready-to-eat and unripe Concord grapes from our backyard vineyard make a perfectly set, tangy jam. It'll stain your fingers and your tongue a delicious grapey purple! When harvesting, make sure you get some of the green (unripe) grapes in your basket: they have more pectin which makes for a better set. Makes 6 250mL (1/2 pint) jars, 2-tbsp servings.

Provided by YummySmellsca

Categories Grapes

Time 2h10m

Yield 6 half-pint jars, 48 serving(s)

Number Of Ingredients 6

Ingredients

5 lbs concord grapes
1/2 cup water
1 1/2 cups sugar
2/3 cup honey
2 tablespoons lemon juice
1 (49 g) box no-sugar-needed pectin (I got the best results with Bernardin)

Steps:

Cook grapes 20 minutes in ½ cup water until mushy and falling apart.
Pass through a food mill, discarding skins and seeds.
Bring pulp to a boil and add sugar and honey.
Cook at a low boil until thickened, stirring regularly, about 15-20 minutes.
Add lemon juice and pectin, raise the heat and cook at a hard boil for 3 minutes.
Ladle into jars and can in a water bath (10 minutes per 1/2 pint or pint jar).

Nutrition Facts : Calories 70.3, Fat 0.2, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 18.3, Fiber 0.4, Sugar 17.8, Protein 0.3

GRAPE JAM

Grape Jam image

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???)

Provided by Dee514

Categories Berries

Time 40m

Yield 8-10 cups

Number Of Ingredients 5

Ingredients

3 1/2 lbs concord grapes
1/2 cup water
7 1/2 cups sugar
1/2 teaspoon butter
1 pouch Certo (pectin)

Steps:

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.

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