To prepare pulp: Separate pulp from skins of grapes. Chop skins. Cook gently 15 to 20 minutes, adding only enough water to prevent sticking, about 1/2 cup. Cook pulp without water until soft. Press through a sieve or food mill to remove seeds.
To prepare jam: Combine pulp, skins and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to the gelling point, about 10 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
58 calories, 0 grams fat, 15 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
My jam turned out wonderful. I also added a tablespoon of lemon to cut the sugar as Rhonda did. All jars sealed after the bath except one and I plan on eating that one anyway! I don't know the name of my grapes, but they are small purple with seeds from my good friend's grapevines. Thanks for the recipe.
Aug 19, 2011
AMAZING!!!!! This recipe turns out just as the picture depicts! At first, I was leery of making it, due to the fact that there were no reviews posted for it. All the other recipes for grape jam were getting really bad reviews for the jam ending up runny. IT TURNED OUT PERFECT!! The only thing I did different was I added three tablespoons of lemon juice to offset all the sugar. And this also helps preserve it better. You will not be disappointed with this recipe - I promise ;)