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!
How to Make Three-Ingredient Grape Jam
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 the jar(s) and refrigerate once cooled. Keeps in the refrigerator for up to 5-6 weeks.
- Small glass jar
- 3¼ cups red grapes
- 5 tbsp sugar
- 1½ tbsp fresh lemon juice
- Remove all of the 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 the jar(s) and refrigerate once cooled. Keeps in the refrigerator for up to 5-6 weeks.
Looks super yummy and healthy with just 3 ingredients, Pam.
I have to make your recipe. I didn’t know making grape jam was so easy.
Look wonderful Pam, I think never made jam with grapes, so beautiful! xo
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.
It realy looks so tasty and easy. Did you try with any other fruit? Thank you for your advice.
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!
very awesome! its color is the best thing of all. 🙂
This recipe did not work for me. Syrupy stayed syrupy in fridge. Poured down the drain.
Same results. Does not seem to be enough sugar.
What about the seeds????
I used seedless grapes.
Simple and delicious. Loved it.
I’m so glad! Thanks for letting me know.
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.
Yum! Eating it hot on crackers sounds wonderful. So glad you liked it.
Silly question….is it 3 1/4 cups of whole grapes or is the measurement for the pureed grapes?
Whole grapes. I hope you enjoy this jam.
Can I give this a hot bath to put on the shelf?
I’ve never tried canning this jam but I assume it would work just fine.
taste is delicious but it remained liquid, what can I do next time??
Do you think I could freeze the jam? I have a LOT of grapes!!
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!
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.
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.
if I add pectin will this be able to be stored on the shelf?
I would assume you would need to go through the canning process to make it safe to store on the shelf.
So easy and delicious! Wish it made more. Thanks for sharing.
Am going to try your recipe using the cotton candy grapes we have in the refrigerator.
Thank you for such a simple recipe
Update: made last night using my cotton candy grapes. Had some for breakfast . Yummy. Being patient cooking juices is the key. Well worth it
I’m so glad you are enjoying it! Thanks for taking the time to let me know.
Made this jam, super easy and yummy!
But I did have to boil on stove for double the time. Which is fine lol got a nice arm work out stirring often
Thanks for sharing your recipe
I’m glad it worked out for you & tasted yummy. Thanks for letting me know.
Hi, how many jars would I need for this recipe?
A small jar or pint jar will work great.
I made the jam last night. It took a bit longer than you suggested, but I might have had the flame lower than you suggested (flame levels are SO subjective, and a lower flame is better than a higher one because taking more time is better than risking scorching). To those who are not satisfied with the results because it came out too thin, I urge patience. If it takes 30 or 35 (or 40!) minutes instead of 15 or 20, that’s okay. You are really looking to make the liquid tighten up, without it getting too tight. I tried to use a candy thermometer, aiming for 220°, but it was done before it hit 200°. Use the cold dish test, instead.
I found the recipe super easy and the results to be very tasty. I came up with a Marie’s jam jar full, which is just right for me.
I think this recipe is ABSOLUTELY worth the trouble.
Thank you for your kind words and awesome tips!!! I really, really appreciate you taking the time to let me know. I’m so glad you love the jam!
For what it is worth, I found that the approximately three cups of grapes came to just about a pound. This is a very forgiving recipe. The grape jam police will not come after you if you start with 2 3/4 cups or 3 1/2 cups of grapes.
As I always do when I have a recipe like this that calls for citrus, I zested the citrus into the mixture and threw the lemon rind into the pot to cook to take advantage of the pectin, and picked it out afterwards.
I mashed the grapes by hand before I started cooking, and pureed the finished product with a stick blender.
I came up with about 8 oz. of jam, enough to fill a Bonne Maman jar.