loaf of fresh white bread sliced next to a dollop of grape jelly

Grape Jam from Seedless Grapes

Grape Jam from Seedless Grapes is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin using the juice, pulp, and skin of seedless grapes. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups


  • 3 lbs grapes to make 4 1/4 cups processed grapes
  • 2 teaspoons calcium water see step #1
  • ¼ cup lemon juice bottled
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 3 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.
  • Prepare the grapes: Put the washed and stemmed grapes through a food processor to chop up the skins so they cook nicely into the jam.
  • Measure 4 1/4 cups processed grapes into sauce pan. Bring grapes to a boil. Turn down heat and simmer with the lid on for 10 minutes to soften the skins. Turn heat off.
  • Add calcium water and lemon juice, 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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2 Responses

  1. Rachel
    | Reply

    Hi! What size jars am I supposed to use with this recipe? Thank you!

    • Shelby Collings
      | Reply

      We recommend using 4-8oz jars.

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