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 prepare two-piece canning lids according to manufacturer’s directions.

2. Separate pulp from skins of grapes. 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 jellying point, 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 paper towel; adjust two-piece metal canning lids.

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

Processing time:

Processing Times for Boiling Water 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

Source: So Easy to Preserve, 5th ed. 2006