Grape Jam without added pectin


Quantity: 6 half-pints

Jar size: Half-pints or pints


2 quarts stemmed Concord grapes
6 cups sugar


1. Sterilize canning jars and keep hot; and prepare two-piece canning lids according to manufacturer’s directions.

2. Sort and wash grapes; remove from stems. Remove skins from grapes by bringing water to a boil in a saucepan and also have a bowl filled with iced water. Take a cluster of grapes and dip it in a few seconds in the boiling water, then stop cooking by plunging the cluster into the iced water. Skins will now be easy to remove.If desired, chop skins in a food blender or chopper.

3. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about ½ cup).

4. Cook pulp without water until soft; press through a sieve or food mill to remove seeds.

5. Combine pulp, skins and sugar. Bring to 220°F, about 10 minutes.

6. As mixture thickens, stir frequently to prevent sticking.

7. Fill hot jam into hot jars, leaving ¼ inch headspace.

8. Wipe rims of jars with a dampened clean towel; adjust two-piece metal canning lids.

9. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min


So Easy to Preserve, 6th ed. 2020