The sweet reward: A beginner's guide to making and canning grape jam

There’s something so satisfying about making your own jam. Turning a bowl of fresh grapes into jars that last for months is practical, but mostly it’s just a lovely way to enjoy the season a little longer ;) Grape jam is one of the easiest jams to start with, so it’s perfect for beginners and old hands alike.

Grapes ready to be processed

Why grape jam?

Grape jam is such a versatile staple. I spread it on toast, swirl it into yogurt, and even add a spoonful to savory sauces. Plus, making your own means you know exactly what’s in the jar, with no preservatives.

Selecting your grapes

Concord grapes are the classic choice (and what the tested recipe uses) thanks to their strong flavor and deep color. I make mine with red table grapes, and they work too, they just give a softer set ;) Whichever you use, look for ripe, plump grapes without bruises, and buy them locally if you can.

Ingredients

Makes about 4 half-pint jars

• 4 cups stemmed grapes (Concord if you can get them, I use red table grapes)

• 3 cups sugar

• 2 tablespoons lemon juice

Equipment

• Large pot

• Wooden spoon

• Jars with new lids

• Jar lifter or tongs

• Canning funnel

• Water bath canner (or a deep pot with a rack)

How I make and can grape jam

1. Prepare the grapes

Wash your grapes thoroughly and remove the stems. You’ll need to separate the skins from the pulp. To do this, squeeze each grape gently; the pulp should pop right out. Save both skins and pulp.

2. Cook the pulp

Place the grape pulp in a large pot and bring it to a simmer over medium heat. Cook until the pulp is soft, about 10 minutes, then press through a sieve or food mill to remove the seeds.

3. Combine the ingredients

While the pulp cooks, put the skins in a small pan with about ½ cup of water and simmer them gently for 15–20 minutes until soft (you can chop them first if you like). Then return the seedless pulp to the big pot, add the cooked skins, sugar, and lemon juice, and stir over low heat until the sugar dissolves.

4. Bring to a boil

Increase the heat to medium-high and bring the mixture to a boil. Keep it boiling, stirring often so it doesn’t stick, until it thickens and passes the wrinkle test, usually about 10 minutes. Pop a small plate in the freezer before you start, then spoon a little jam onto it, wait a minute, and push it with your finger. If it wrinkles, it’s ready. If not, boil a couple more minutes and test again.

Boiling the pulp

5. Prepare the jars

While your jam is cooking, wash your jars and keep them hot in simmering water until you fill them. If you’re at 1,000 feet or below (so only a 5-minute water bath), boil the jars for 10 minutes first to sterilize them. Get your lids ready, too.

6. Fill the jars

Use a canning funnel to ladle the hot jam into hot half-pint (or pint) jars, leaving ¼ inch of headspace. Wipe the rims clean, then put the lids on and twist them tight.

7. Process in a water bath

Place the filled jars on a rack in your water bath canner with at least 1 inch of water over the tops. Bring it to a rolling boil and then start the timer: 10 minutes for half-pints or pints if you’re between 1,001 and 6,000 feet (I’m at 2,273 feet, so 10 minutes it is), 5 minutes at 1,000 feet or below, or 15 minutes above 6,000 feet. More on that in my altitude chart. Jam is safe in a water bath because it’s acidic – here’s why that matters.

Jars in water bath

8. Cool and check the seals

Turn off the heat, take the lid off the canner and let the jars sit in the water for 5 minutes. Then lift them out with a jar lifter onto a towel on the counter and let them cool undisturbed for 12–24 hours, then check the seals (the lids shouldn’t flex when you press the center).

Storage

Properly sealed jars of grape jam can be stored in a cool, dark place for up to a year. Once opened, keep refrigerated and use within a month.

There’s nothing quite like opening a jar of your own grape jam in the middle of winter. It’s such a simple thing, but it makes breakfast feel special. Happy canning!

More jams to try: my apple cinnamon jam made with low sugar pectin, a simple pear jam, my strawberry jam with a splash of rum, watermelon jelly and a spicy tomato and jalapeño jam.