Sauces & dressings
Grape Jam
Homemade grape jam from black grapes, sugar and lemon, strained and simmered slowly until it sets on the cold plate test. Makes about 3 jars of 300 ml and 20 servings.
- Total time
- 70 min
- Servings
- 20
- Difficulty
- Easy
Ingredients
For the jam
Method
Prepare the jars and the plate
Boil 3 glass jars of 300 ml with their lids for 10 minutes and let them dry upside down on a clean cloth. Put a small plate in the freezer.
Wash and destem the grapes
Wash 1 kg black grapes and pull the grapes off their stems.
Cook the grapes
Put the grapes in a pot with 100 ml water and cook over medium heat for 10 minutes, crushing them with a spoon, until the skins burst and release their juice.
Strain
Press the grapes through a sieve set over a bowl, using a spoon. Discard the skins and seeds.
Add the sugar and lemon
Return the pulp to the pot with 400 g sugar and 45 ml lemon juice. Stir until the sugar dissolves.
Cook the jam
Simmer over medium-low heat for 25 to 30 minutes, stirring often and skimming off the foam that rises to the surface.
Do the cold plate test
Put a drop of jam on the cold plate, wait 1 minute and push it with your finger: if it wrinkles, the jam is ready. If not, cook 5 minutes more and test again.
Fill and store
With a ladle and a funnel, divide the hot jam among the 3 jars, leaving 1 cm of space at the top. Close and let cool. Keep in the fridge for up to 3 weeks.
The step photos are illustrative.
Notes
Nutrition facts
2 tablespoons (about 40 g; 1/20 of the recipe)
- Protein
- 0.4 g
- Carbohydrates
- 29 g
- Fat
- 0.1 g
- Sodium
- 1 mg
Estimate per serving; it is calculated with the whole kilo of grapes even though skins and seeds are discarded, and the water that evaporates during cooking is not subtracted, so the value is approximate. The yield is about 800 g of jam.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Homemade grape jam takes four ingredients: black grapes, sugar, lemon juice and water. The grapes cook for 10 minutes, are pressed through a sieve to remove the skins and seeds, and the pulp simmers over medium-low heat for 25 to 30 minutes until it sets.
You check the set with the cold plate test and pour the jam hot into sterilized jars. It makes about 3 jars of 300 ml and 20 servings of 2 tablespoons.
Frequently asked questions
How do I know when grape jam is ready?
Use the cold plate test: put a drop on a cold plate, wait 1 minute and push it with your finger. If it wrinkles, it is ready; if not, cook 5 minutes more.
How long does homemade grape jam last?
Up to 3 weeks in the fridge, in sterilized, closed glass jars.
Why do you have to strain the grapes?
To remove the skins and seeds, which would make the jam bitter and leave hard bits in it.
