Try your hand at fresh Grape Jam, made with stemmed Concord grapes.
  • Makes: About 6 half-pint jars
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Difficulty Rating: Intermediate

  • Recipe Created By:
  • Recipe From: Illinois Partners


  1. Sterilize canning jars, and prepare two-piece canning lids according to manufacturer’s instructions.
  2. Separate pulp from skins of grapes. If desired, chop skins in a food blender or chopper.
  3. In a large pot, cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about ½ cup). 
  4. In a separate pot, cook pulp without water until soft. Press through a sieve or food mill to remove seeds.
  5. Combine pulp, skins and sugar. Bring to jellying point, about 10 minutes. As mixture thickens, stir frequently to prevent sticking.
  6. Fill hot jam into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel, and adjust two-piece metal canning lids. Process in a boiling water canner, following manufacturer’s instructions. The recommended process time for grape jam in a boiling water canner is 5 minutes for half-pint or pint jars.


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