Easy Grape Jam

I really miss grape jelly and jam. But I found a very easy recipe for a jam that is fresh with a great taste.

Grape Jam

  • 2 lbs. fresh dark purple grapes
  • 2 cups white sugar
  • 1 teaspoon lemon juice or orange juice
  • 1/2 teaspoon butter (the butter will stop foam from forming on your jam)

Wash and drain the grapes. Mash them a bit with your hands or a potato masher. Add sugar, lemon juice and butter. Bring to a boil, lower the heat and cook for 10 minutes stirring often.  Drain using a fine mesh strainer and using a pestle or back of a large spoon squeeze all the juice out of the seeds and skin. Discard seeds and pour the juice back into the saucepan to cook for another 20-25 minutes. Take a small dish and place in the freezer.  After 20 minutes of cooking take a small amount of the jam and place on the frozen dish, if it spreads out you need to cook longer. If it sets up you can jar immediately.  Make sure your jars and lids have been serialized.  This recipe should make two – eight ounce jars, refrigerate.

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Fast, easy and fresh.