Makes approximately 7 to 8 half-pint (8 oz) jars

Grape jam is one of those satisfying preserves that captures the bold, jammy sweetness of ripe grapes in every spoonful. The natural pectin in grape skins combined with added pectin creates a thick, glossy spread with an intensely fruity flavor that store-bought versions simply cannot match. Cooking the grapes down concentrates their sugars while a touch of lemon juice brightens the flavor and balances the sweetness. This jam is extraordinary on warm buttered toast, swirled into yogurt, layered in a classic PB&J, or served alongside sharp cheddar and crackers on a charcuterie board.

Ingredients

Jam

• 5 pounds Concord grapes (or other dark, flavorful grapes), stems removed
• 7 cups granulated sugar
• 1 package (1.75 oz) powdered pectin, such as Sure-Jell
• 2 tablespoons fresh lemon juice

Canning Setup

• 7 to 8 half-pint mason jars with new lids and bands
• Large water bath canner with rack
• Jar lifter, canning funnel, and bubble remover tool
• Clean kitchen towels

Directions

Prepare the grapes

1. Wash and stem the grapes. Separate the skins from the pulp by squeezing each grape so the pulp pops out into one saucepan and the skins fall into a separate bowl. This step is key to a smooth, rich jam.
2. Cook the grape pulp over medium heat for about 5 minutes, stirring frequently, until the pulp softens and the seeds release. Press the cooked pulp through a fine mesh strainer or food mill to remove all seeds. Discard the seeds.
3. Transfer the strained pulp back to the pot. Add the reserved grape skins and lemon juice. Stir to combine.

Make the jam

4. Stir the powdered pectin into the grape mixture. Bring to a full rolling boil over high heat, stirring constantly.
5. Add all the sugar at once. Return to a full rolling boil that cannot be stirred down and boil hard for exactly 1 minute, stirring constantly.
6. Remove from heat. Skim off any foam with a metal spoon.

Prepare the canning equipment

7. While the jam cooks, sterilize your jars by running them through the dishwasher on a hot cycle or simmering them in the water bath canner for 10 minutes. Keep jars hot until ready to fill.
8. Place new lids in a small saucepan of hot (not boiling) water to soften the sealing compound. Do not boil the lids.
9. Fill the water bath canner with enough water to cover jars by at least 1 inch. Bring to a boil.

Fill and process the jars

10. Using a canning funnel, ladle hot jam into hot jars, leaving 1/4 inch headspace at the top.
11. Run a bubble remover or thin spatula around the inside of each jar to release any air bubbles. Adjust headspace if needed.
12. Wipe jar rims with a clean damp cloth to remove any residue.
13. Place lids on jars and screw bands on fingertip tight, not overtightened.
14. Using a jar lifter, lower jars onto the rack in the boiling water bath canner. Make sure jars are covered by at least 1 inch of water. Place the lid on the canner.
15. Process for 10 minutes once the water returns to a full boil. Adjust for altitude if needed (see tips below).
16. Turn off heat, remove the canner lid, and let jars rest in the water for 5 minutes.
17. Lift jars out with the jar lifter and set them upright on a towel. Do not tilt or invert. Leave at least 1 inch of space between jars.
18. Allow jars to cool undisturbed for 12 to 24 hours. You will hear the satisfying pop of lids sealing as they cool.

Check the seals

19. After 24 hours, press the center of each lid. A properly sealed lid will be firm and will not flex up and down. Any unsealed jars should be refrigerated and used within 3 weeks.
20. Remove the bands, label jars with the date, and store in a cool, dark place for up to 18 months.

Tips and variations

• Concord grapes are the gold standard for grape jam due to their intense, classic flavor. Muscadine, Niagara, or a mix of red and purple grapes also work beautifully
• Altitude adjustment: if you live above 1,000 feet, add 1 minute of processing time for every 1,000 feet above sea level
• Always use new lids each canning season to ensure a proper seal. Bands can be reused if they are rust-free and undamaged
• For a smoother jam, you can blend the grape skins with an immersion blender before cooking for a more uniform texture
• Add 1/2 teaspoon of cinnamon or a pinch of cardamom to the jam for a warmly spiced variation
• A splash of red wine or port stirred in at the end adds a sophisticated depth that pairs especially well with cheese boards
• Do not double this recipe. Pectin-based jams require precise ratios and cooking times. Make a second batch separately if you need more
• Grape jam makes a stunning homemade gift. Decorate the lids with fabric rounds and twine for a beautiful presentation