Grape jam recipe | Cooking with Nana Ling

by admin June 4, 2023

written by admin June 4, 2023

Turn excess grapes into a jam that offers a harmonious balance of sweetness and spiciness.

This easy grape jam recipe is perfect for making a surplus of grapes into something to enjoy for weeks to come.

Bursting with the sweetness and aroma of grapes, this jam is perfect on a breakfast pastry, on a cheeseboard or as a spread on a sponge cake.

Ingredients for grape jam

To prepare this grape jam you will need:

500g Grapes – any variety, with red grapes tending to give a fuller-bodied and beautifully colored jam
1 cup Water
1/4 cup lemon juice
1 cup powdered sugar (when using seedless grapes, which contain less pectin, Jam sugar is recommended).

First wash the grapes and remove them from the stems.

Then, squeeze each grape between your fingers to break open the skin. See image below (top left).

Place the grapes in a saucepan with the water.

Bring to a boil and cook uncovered for 20-30 minutes or until grapes are tender.

If using seeded grapes, scoop out the seeds while the grapes are cooking.

Remove the saucepan from the heat and mash the grapes with a fork or potato masher to break them up further. See image below (below, left).

Add lemon juice and sugar and stir over medium heat to dissolve sugar.

Bring to the boil again, then reduce the heat to achieve an even simmer.

If you use jam sugar, let it simmer for approx 7-10 minutes.

If using powdered sugar, it may take about a minute 20 minutes.

The jam will thicken and stick to the bottom of the pot if you stir or toss it when it’s done.

Learn more about how to determine when there’s a traffic jam here.

Once the mixture is ready, pour it into a preheated, sterilized jar and seal immediately.

Once cool, I keep my jam in the fridge and it keeps for at least 6 weeks.

If you want to make the jam last longer, you can learn about water baths and sealing jars yourself.

This jam is really a nice alternative to your regular strawberry jam or orange marmalade.

It is perfect for toast, croissants, scones, sponge cakes and cheese boards/weed boxes.

500 grams Grapes
1 Cup Water
1/4 Cup lemon juice
1 Cup powdered sugar (fine sugar) (or ideally jam sugar – especially if using seedless grapes)

Wash the grapes and remove the stems.
Squeeze each grape between your fingers to break open the skin.
Place the grapes in a saucepan with the water.
Bring to a boil and cook uncovered for 20-30 minutes or until grapes are tender.
If using seeded grapes, scoop out the seeds while the grapes are cooking.
Remove the heat from the heat and mash the grapes with a fork or potato masher to break them up further.
Add lemon and sugar and stir over medium heat to dissolve sugar. Bring to the boil again, then reduce the heat to achieve an even simmer.
Simmer for about 7-10 minutes if using jam sugar or 20 minutes if using regular sugar, or until jam sets.
Pour into a preheated, sterilized jar and seal immediately.