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Grape Jam

A delicious and colourful jam that is tart and sweet too!
Prep Time45 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Bachelor Recipes, Condiments, Do it yourself (DIY), Jam, Kid-Friendly
Cuisine: World
Keyword: Black Grapes Jam, How to make Jam, Pectin
Servings: 8 Cups


  • 1-1/2 kilogram grapes seedless
  • 1 cup Water
  • 1-1/4 cup Sugar
  • 3 tablespoons Pectin
  • 1/4 -1/2 cup Lemon juice


  • Wash and remove the grapes from the stems. I generally soak them for1-2 hours in salted water.
  • Remove the spoilt grapes. Bruised and split a strict no-no. We want the jam to last.
  • In a thick bottomed and nonreactive(steel) pan add the water and grapes bring to a boil.
  • Simmer the grapes stirring occasionally. It will be a great idea to crush the grapes. After about 10 minutes switch off the gas.
  • Let the grapes mixture cool slightly.
  • Now you have 2 choices you can crush the grapes and sieve the skins or just crush the grapes and continue.
  • Here I have kept the skins.
  • Measure the grapes pulp. I had a little over 4 cups.
  • Use the same pan in which you had boiled the grapes add the sugar, grapes pulp, lemon juice and the pectin (since mine was powdered pectin).
  • Run the blender once to dissolve the pectin.
  • Bring to boil and cook the mixture continuously.
  • The mixture will start thickening. Check if the jam is done.How?Do the plate test( link below).
  • Once the jam is done it will set like a jam/jelly.
  • Switch off heat and skim any foam with a spoon.
  • Ladle jam into bottles set on wooden tray.
  • Cool fully before storing the jam.


Plate test linkĀ