Three-Ingredient Grape Jam

Three-Ingredient Grape Jam

My kids have been eating grapes less and less lately so I end up with bowls of soft grapes that nobody wants to eat. I was super excited when I stumbled upon this recipe for three-ingredient grape jam on The blurry Lime because I happened to have a big bowl of grapes in the fridge that nobody was eating. This tasty grape jam was easy to make and tasted wonderful. My kids both love it and have been enjoying it on waffles and toast. No more wasted grapes!

Three-Ingredient Grape Jam

Remove all stems from the grapes and wash them very well.

Three-Ingredient Grape Jam

Place them in a blender. Pulse a few times until you get a coarse purée.

Add the blended grapes, sugar, and fresh lemon juice to a heavy-bottomed saucepan. Cook on medium-high heat, uncovered, until the juices start to thicken, making sure to stir often. This should take about 15-20 minutes.

Test to see if the jam is ready by scooping a ladle of the jam and pour it back slowly into the pot. You want it to be syrupy and not a loose runny liquid. If it’s too runny, continue to cook for a few more minutes until you get the right consistency – it will also thicken slightly when cooled. Pour the jam through a strainer if you like it smooth. Ladle into jar(s) and refrigerate once cooled. Keeps in the refrigerator up to 5-6 weeks.

Three-Ingredient Grape Jam

Three-Ingredient Grape Jam

Three-Ingredient Grape Jam

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Condiment
Servings: 1 1/4 cup
Author: Pam - For the Love of Cooking / Original by The Blurry Lime

Ingredients

  • 3 1/4 cups red grapes
  • 5 tbsp sugar
  • 1 1/2 tbsp fresh lemon juice

Instructions

  • Remove all stems from the grapes and wash them very well.
  • Place them in a blender. Pulse a few times until you get a coarse purée.
  • Add the blended grapes, sugar, and fresh lemon juice to a heavy-bottomed saucepan.
  • Cook on medium-high heat, uncovered, until the juices start to thicken, making sure to stir often. This should take about 15-20 minutes.
  • Test to see if the jam is ready by scooping a ladle of the jam and pour it back slowly into the pot. You want it to be syrupy and not a loose runny liquid. If it’s too runny, continue to cook for a few more minutes until you get the right consistency - it will also thicken slightly when cooled.
  • Pour the jam through a strainer if you like it smooth.
  • Ladle into jar(s) and refrigerate once cooled. Keeps in the refrigerator up to 5-6 weeks.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




28 Comments

  1. This is brilliant! I hate making grape jam because every recipe I’ve seen requires peeling the stupid grapes, then adding back a few skins wrapped in cheesecloth for color. I hate throwing out grapes, too, often using the end of a bunch for something like a Sauce Veronique for chicken or pork.

  2. Ivanka Smetana says:

    It realy looks so tasty and easy. Did you try with any other fruit? Thank you for your advice.

  3. Remy is never as into grapes as I think she’ll be, so we end up with a similar grape excess at the end of every week! Definitely need to try this out!

  4. very awesome! its color is the best thing of all. 🙂

  5. 1 star
    This recipe did not work for me. Syrupy stayed syrupy in fridge. Poured down the drain.

    1. Same results. Does not seem to be enough sugar.

  6. What about the seeds????

    1. Sandra,

      I used seedless grapes.

      -Pam

  7. 5 stars
    Simple and delicious. Loved it.

    1. Viviana,

      I’m so glad! Thanks for letting me know.

      -Pam

  8. 5 stars
    Absolutely delicious! I just made it. They’re eating it hot on crackers. I don’t think this batch will ever see the refrigerator. I’ll be making this again.

    1. Linda,

      Yum! Eating it hot on crackers sounds wonderful. So glad you liked it.

      -Pam

  9. Silly question….is it 3 1/4 cups of whole grapes or is the measurement for the pureed grapes?

    1. Lisa,

      Whole grapes. I hope you enjoy this jam.

      -Pam

  10. Can I give this a hot bath to put on the shelf?

    1. Hila,

      I’ve never tried canning this jam but I assume it would work just fine.

      -Pam

  11. taste is delicious but it remained liquid, what can I do next time??

  12. Do you think I could freeze the jam? I have a LOT of grapes!!

    1. Katy,

      To be honest, I’m not sure because I’ve never tried it. If you give it a go, please let me know how it goes!

      -Pam

  13. This is great. My daughter and I made it. Have to be patient and cook all liquid out. We tripled the recipe therefore tripled the time cooking. Eating it warm with crackers and goat cheese. Next batch will add jalapeños.

    1. Arylin,

      Thanks for letting me know! I’m so glad you like the jam–eating it with goat cheese & crackers sounds wonderful. Adding spicy jalapenos sounds like a really great idea.

      -Pam

  14. Terra clem says:

    if I add pectin will this be able to be stored on the shelf?

    1. Terra Clem,

      I would assume you would need to go through the canning process to make it safe to store on the shelf.

      -Pam

  15. So easy and delicious! Wish it made more. Thanks for sharing.