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

Ingredients

  • 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

Instructions

  • 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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10 Responses

  1. Lib
    | Reply

    Hello Folks
    Can I use seedless green grape for this ?

    • Shelby Collings
      | Reply

      You sure can!

  2. Hilary
    | Reply

    This can be made with seeded grapes, right? Backyard concords?

    • Shelby Collings
      | Reply

      It can, we do recommend removing the seeds. If you choose to keep the seeds, you will want to decrease the pectin by 1/2-1 teaspoon.

  3. Susan J. Hay
    | Reply

    What does the calcium do and is it necessary?

    • Shelby Collings
      | Reply

      Pomona’s Pectin is activated by calcium, so calcium has to be present in the mixture either naturally or added by you. Since most people don’t know the calcium content of their fruit, we recommend a calcium water amount in every recipe to be sure there is calcium in the mixture. If your fruit has calcium in it naturally, you don’t need to add the calcium water.

      The calcium water (1/2 teaspoon calcium powder mixed into 1/2 cup water) can be stored in the fridge for several months, and will just need to be tossed if it has any floating bits or smell or color. It can also be stored in the freezer where it will keep indefinitely, but will need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer . 😊

  4. Katy
    | Reply

    Is it safe to add extra sugar in these recipes? Also, I had 2lbs 12oz of grapes. Is it safe to sub the last 4oz with blueberries?

    • Shelby Collings
      | Reply

      Hello Katy,

      You can certainly add additional sugar to any of our recipes, it just needs to be added AFTER the initial sweetener/pectin mixture has been dissolved into the jam/jelly.

      Yes, you may add the last 4oz of blueberries to this recipe.

      Happy jamming!

  5. 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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