Grape Jam Recipe
How to make Grape Jam from scratch and can it yourself.
Equipment
- Canning Jar
- Funnel
- Ladle
- Jars with lids
- Cooling Rack
Ingredients
- 3 1/2 pounds Grapes
- 1 Package Sure Jell Fruit Pectin originally
- 7 cups Sugar
Instructions
- Remove the grapes from the stems and remove all of the leaves, bugs and debris. Then place the grapes in a large bowl.
- Fill the bowl of grapes with water and then add 1 cup Apple Cider Vinegar and 1/4 cup Baking Soda. Let the mixture sit and bubble, causing any remaining dirt to clean the grapes.
- Rinse the grapes in a sink colander.
- Transfer the 3 1/2 pounds of clean grapes to a 6-Quart pot, then add 1 package Sure Jell Fruit Pectin and mix well.
- Bring the fruit to a boil over high heat making sure to stir constantly.
- Add the measured sugar and stir well until you feel the sugar dissolved, then bring to a rolling boil for 1 minute stirring constantly.
- Remove the pot from heat and then skim off any froth that has formed on the top, then ladle into sterilized pint jars with a canning funnel leaving 1/4-inch headspace.
- Remove air bubbles from the jam by sliding a knife along the edges.
- Wipe all of the rims clean with a clean and damp towel.
- Place lids on jar and screw on bands until fingertip tight. Do not tighten the lids all the way!
- Place jars in a canner rack and then carefully place rack into canner with simmering water. Make sure the water is 1 to 2-inches above the jar lids.
- Bring to a boil and then process the Grape Jam jars for 10 minutes.
- Remove the Grape Jam jars from the water using a jar lifter tongs and rest until cool on a towel or cooling rack.
- After 24 hours, check lids to make sure they popped. If not, that jar can go right into the fridge. If sealed properly, store in a cool dry place, remember to additionally add a date and name on the jar so you know what is inside.