This home-canned grape jam recipe is perfect to top toast, cookies, or to give as a gift. Preserve home grown concord grapes with this easy recipe for grape jam.

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There is something so classic about home-canned grape jam! It goes well on peanut butter and jelly sandwiches, toast, scones, and in our favorite jam thumbprint cookies! We have a couple of Concord grapes and a Concord grape/Thompson seedless cross here on our homestead, and love to to make jam, and home canned grape juice from the grapes. Grapes grow surprisingly well in our dry hot climate and are a great addition to new homesteads since they produce fruit after just two years!

Give this grape jam recipe a try and watch it quickly become one of your family’s favorites!

EQUIPMENT NEEDED TO MAKE HOME CANNED GRAPE JAM

BOILING WATER BATH CANNER-A boiling water canner heats jars to 212 degrees F, enough to kill microorganisms found in high acid foods. The rack allows water to flow beneath the jars. for even heating. It also has handles that allow you to lower and lift jars easily into the hot water. Canners come in different sizes and finishes.

6-HALF PINT JARS & LIDS-The perfect size for jams and jellies be sure to have these ready before getting started.

JAR-LIFTER–This tool lifts jars firmly and securely in and out of hot water. Use two hands and squeeze firmly. In a pinch, you can use kitchen tongs instead, but they are not as secure and safe.

MAGNETIC WAND LIFTER-Trust me on this one, I went years without this handy dandy tool. The magnetic want enables you to drop the lids and rings into the hot water of the canner (no need to heat them in a separate pan) to sterilize and soften them and then easily lift them out from among jars and racks.

JAR FUNNEL-Much Wider and shorter than other funnels, these come in both wide-mouth and regular-mouth versions. They’re invaluable for preventing spills when filling jars.

MEASURING SPOONS-Most sets have 1 tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon. Quality metal spoons cost just a bit more and like metal measuring cups better release finely ground foods that might otherwise cling to plastic measuring spoons.

LADLES-Canning involves transferring liquids from one container to another, and a ladle does that quickly and precisely. Metal is ideal because it won’t melt if left too close to a burner.

MEASURING CUPS-Use measuring cups for dry goods, such as sugar. (Use glass ones for liquids; they measure differently.) Metal is more durable and finely ground food slides out of it more easily with no static cling. Most come in sets of 1 cup, 1/2 cup, 1/3 up, and 1/4 cup.

KITCHEN TOWELS-These have many uses when canning, besides drying wet utensils. Use to wipe rims of jars. Lay a dry towel on the counter to set hot jars on (never directly on the counter, they may crack) or set on a wire rack. And of course, use them to wipe up spills.

COLANDER-Useful for washing the grapes. Line it with cheesecloth and set over a bowl to finely strain juices or canned juice or jellies.

If you are a beginner, and want an extensive list of tools to make any canning job easier, check out how to get started canning for beginners for a more thorough explanation.

HOME CANNED GRAPE JAM INGREDIENT LIST

3 1/2 Pounds of Concord Grapes
2 Cups of Water
4 1/2 Cups Sugar

HOW TO MAKE HOME CANNED GRAPE JAM

Wash and sterilize 6-half pints, keep warm until jars are ready to be filled.
Wash and stem grapes under cold water making sure to remove any bits of leaf or stem.
In an 8- or 10- quart heavy kettle or pot add the grapes.
Cover and cook for 10 minutes, or until very soft.
Press grapes through a sieve; discard seeds and cooked skins.
Measure 3 cups of strained pulp. Return 3 cups of pulp, and water to kettle.
Cook, covered, for 10 minutes.
Uncover; stir in sugar.
Bring Mixture to a full rolling boil, stirring often. Boil uncovered, for 18 to 24 minutes or until jam sheets off a metal spoon.
Remove kettle from heat; quickly skim off foam with a metal spoon.
Immediately ladle jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace.
Wipe jar rims; adjust lids.
Process in a boiling water bath canner for 5 minutes* (start timing when water returns to boil.)
Remove jars from canner; cool on wire racks.

*The processing time for this recipe is based on conditions at 1,000 feet or less below sea level. When processing at high altitudes adjust processing times.

hand holding spoon with home canned grape jam on it

HELPFUL TIPS FOR MAKING HOME CANNED GRAPE JAM

USE ONLY CONCORD GRAPES WHEN MAKING HOME CANNED GRAPE JAM

Unfortunately, other grapes will not work for this jam, but concord Grapes are easy to grow and the vines last for decades. If you don’t have them growing in your yard, a friend or a neighbor might. Otherwise look for concord grapes at these other sources of produce.

USE GRANULATED OR PRESERVING SUGAR TO MAKE HOME CANNED GRAPE JAM

Granulated sugar is okay for high-pectin fruits such as apples, gooseberries, limes, lemons, and cranberries. “Preserving sugar” is more expensive, but will help set low-pectin fruits without the need to add lemon juice. Always make sure the sugar is completely dissolved before bringing to a boil. If not, the result will be visible and grainy.

IDEAS TO ENJOY HOME CANNED GRAPE JAM

Spread on Homemade Basic Scones
Spread on Homemade Whole Wheat Sandwich Bread to make a PB&J
Jam Thumbprint Cookies

Home-Canned Grape Jam

This home-canned grape jam recipe is perfect to top toast, cookies, or to give as a gift. Preserve home grown concord grapes with this easy recipe for grape jam.

Ingredients

3 1/2 Pounds of Concord Grapes
2 Cups of Water
4 1/2 Cups Sugar

Instructions

Wash and sterilize 6-half pints, keep warm until jars are ready to be filled.
Wash and stem grapes under cold water making sure to remove any bits of leaf or stem.
In an 8- or 10- quart heavy kettle or pot add the grapes.
Cover and cook for 10 minutes, or until very soft.
Press grapes through a sieve; discard seeds and cooked skins.
Measure 3 cups of strained pulp. Return 3 cups of pulp, and 2 cups of water to kettle.
Cook, covered, for 10 minutes.
Uncover; stir in sugar.
Bring Mixture to a full rolling boil, stirring often. Boil uncovered, for 18 to 24 minutes or until jam sheets off a metal spoon.
Remove kettle from heat; quickly skim off foam with a metal spoon.
Immediately ladle jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace.
Wipe jar rims; adjust lids.
Process in a boiling water bath canner for 5 minutes* (start timing when water returns to boil.)
Remove jars from canner; cool on wire racks.

Notes