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

How to Make 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 the jar(s) and refrigerate once cooled. Keeps in the refrigerator for 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 ¼ cups red grapes
  • 5 tbsp sugar
  • 1 ½ tbsp fresh lemon juice

Instructions

  • 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.
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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. 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. 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. 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

  5. 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

    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