Grape Jam from Seedless Grapes

Grape Jam from Seedless Grapes is a low-sugar or low-honey cooked jam made with Pomona’s Pectin using the juice, pulp, and skin of seedless grapes. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Grape Jam Ingredients

3 lbs grapes (to make 4 1/4 cups processed grapes)
2 teaspoons calcium water
¼ cup lemon juice
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
3 teaspoons Pomona’s Pectin powder

Grape Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Prepare the grapes: Put the washed and stemmed grapes through a food processor to chop up the skins so they cook nicely into the jam.

3. Measure 4 1/4 cups processed grapes into sauce pan. Bring grapes to a boil. Turn down heat and simmer with the lid on for 10 minutes to soften the skins. Turn heat off.

4. Add calcium water and lemon juice, and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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13 thoughts on “Grape Jam from Seedless Grapes

  1. sorry, forgot to put my email and name for an answer.

    I was given lovely seedless grapes and am juicing them. Since they are pretty sweet and more bland than concords, I am looking for ideas to make the flavor more intense. Ideas?

    Specifically, can I add red wine as a flavor boost? and how much would you recommend?

    • Hello Pat,

      We have not added red wine before to this recipe, but you can certainly add 1/4 cup to the recipe if you’d like.

      Happy jamming!

  2. Thank you so much for this recipe. I love the flavour of green seedless grapes – I am going to make myself some jam using this recipe. The jam may be green, but I am sure it will taste wonderful.

  3. Thanks so much for the explanation on the seedless grapes! This is the first year my CSA had a lot you could opt into beyond eating. I would have done them the same way as Concord grapes having done that before. I love your product! I had lost the instruction and recipe sheet from the last box I had and just was looking for it online when I saw this discussion. Lucky me! I was not too optimistic that a grocery chain would carry it so I could pick up more on a Sunday. I love not having the sugar content other jams and jellies call for etc. and have substituted Stevia as well. Thank you again!

    • Hi Linda,
      Glad you were able to find what you were looking for on our website! We love to hear that. We work hard to make information about Pomona’s Pectin accessible. Would love to hear how your grape jam comes out.

  4. I am going to make grape jam. I have bought some grapes, which are seedless, from the farmers’ market. Could you please let me know what is the difference between Concord grapes and seedless grapes?

    Which recipe should I follow?

    Doreen Wong

    • Hello Doreen,
      Concord grapes are a specific type of grape, with seeds and dark, tough skin. Here is some information about Concord grapes from Wikipedia.

      ​”​The skin of a Concord grape is typically dark blue or purple, and often is covered with a lighter-colored “bloom” that can be rubbed off. It is a slip-skin variety, meaning that the skin is easily separated from the fruit. Concord grapes have large seeds and are highly aromatic.

      ​”​Concord grapes are often used to make grape jelly and are only occasionally available as table grapes,​ ​especially in New England. They are the usual grapes used in the jelly for the traditional peanut butter and jelly sandwich, and Concord grape jelly is a staple product in U.S. supermarkets. Concord grapes are used for grape juice, and their distinctive purple color has led to grape-flavored soft drinks and candy being artificially colored purple​. . . .”

      Usually you would know it if you purchased Concord grapes — they are labeled as such. If your grapes are seedless they are not Concord grapes and you want to follow the recipe for Grape Jam from Seedless Grapes.

      For this recipe, you process the entire grape in the food processor to break up the pulp and the skins. Be aware of how much you process the grapes as you don’t want to over-process them into juice.

      ​I hope​ this answers your question — Happy Jamming!

      • Thanks so much for your detailed, thorough and quick response. I enjoy your product so much that I recommend it to my friends by treating them with a jar(s) of my homemade jam.


        • Thanks for a great way of recommending Pomona’s Pectin to your friends, Doreen. Word of mouth is our best advertising. And we very much appreciate your support of Pomona’s Pectin in this way.

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