Homemade Grape Jam - No Pectin

Step 1

Remove grapes from stem, wash clean and drain of excess water. Place in a large heavy bottom pot.

Step 2

Add sugar and lemon juice and bring to boil over moderate heat. Stir frequently and skim off the foam. Break down the fruit with a potato masher while it cooks.

Step 3

Continue cooking until jam is thick about 30-45 minutes. To test jam, add a teaspoonful on a chilled plate and place in the refrigerator. Jam is done when it sets after a minute or two.  If you want a smoother jam, use a hand blender and blend everything in the pot.

Step 4

If you are canning the jam, you will need to sanitize the jars. This can be done by hand washing with hot water and soap or by running the jars through the dishwasher. I have full directions on how to can using hot water.