arms extended, with hands fulls of concord grapes

Concord Grape Jam

Concord Grape Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups


  • 3 lbs Concord grapes to make 4 cups prepared grapes
  • 2 teaspoons calcium water see step #1
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 2 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Pop the skins off the grapes and set the skins aside. To separate the pulp and juice from the seeds, either put the skinless grapes through a Foley Mill or cook the skinless grapes with a little water, mash them up, and put through a Foley Mill or strainer. Collect all the juice and pulp and discard the seeds.
  • Puree the skins in a food processor or blender. Add the pureed skins to the juice and pulp and mix together well.
  • Measure 4 cups prepared grapes into sauce pan.
  • Add calcium water and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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14 Responses

  1. Jen Grace
    | Reply

    Can I cook the grapes with skin on and then put everything through a food mill?
    Wondering why the xtra step of taking skin off..?

    • Shelby Collings
      | Reply

      You sure can Jen!

  2. Lynn Marshall
    | Reply

    We have tons of muscadine grapes about to be ripe so wondering if I can use this recipe for making muscadine grape jam.
    Thank you!

    • Shelby Collings
      | Reply

      Hello Lynn,

      We have a wonderful Muscadine Grape Jam recipe, HERE on our website. Enjoy!

  3. Sheri Hatten
    | Reply

    I want to make grape jelly. I have 8 cups of the juice from grapes in my garden. Not seeing a recipe on your site for grapes
    Jelly. Please help

    • Shelby Collings
      | Reply

      Hello Sheri,

      The Grape Jelly recipe is on our direction sheet that comes with Pomona’s Pectin, or on our PDF, HERE.

      Happy jamming!

  4. Kim
    | Reply

    I have a steam juicer and was planning to juice my Concord grapes. Would this recipe work with grape juice?

    • Shelby Collings
      | Reply

      Hello Kim,

      Yes, that should work just fine!

  5. Cole
    | Reply

    Can I use this recipe with a sweetener such as allulose?

    • Shelby Collings
      | Reply

      You sure can!

  6. Elisa
    | Reply

    Do I need to change anything to use green grapes??

    • Shelby Collings
      | Reply

      Hello Elisa,

      You will just need to add 4 tablespoons lemon juice to your jam.

      Our friends over at Healthy Canning have a lovely White Grape Jelly as well, if you would like to make a jelly. instead of jam.

      Happy jamming!

      • Samantha
        | Reply

        Could I use this recipe for cotton candy grapes, or should I use the recommendation for white grape jelly?

        • Shelby Collings
          | Reply

          That sounds delicious! You will want to use the white grape jelly recipe for those. Would love to hear how it turns out!

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