20 Delicious Grape Jam Recipes Sweet

Venture into the sweet, luscious world of homemade grape jam with our roundup of 20 delectable recipes! Whether you’re a seasoned canner or a curious newbie, these recipes promise to turn your kitchen into a jam-making haven. From classic spreads to innovative twists, there’s a jar of joy waiting for everyone. So, grab your apron, and let’s dive into the delicious possibilities that grape jam has to offer!

Classic Grape Jam

Lingering in the quiet of the morning, the thought of homemade grape jam brings a sense of warmth and nostalgia. It’s a simple pleasure, yet deeply satisfying, like capturing the essence of summer in a jar.

Ingredients

• 4 cups fresh grapes (washed and stems removed)
• 1 cup granulated sugar (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp butter (optional, to reduce foaming)

Instructions

1. In a large pot, combine the grapes and sugar. Let them sit for 10 minutes to draw out the juices.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, add the lemon juice and butter, stirring gently to incorporate.
4. Continue to cook the mixture, stirring frequently, until it reaches 220°F on a candy thermometer, about 20-25 minutes. This ensures the perfect jam consistency.
5. Remove the pot from heat and skim off any foam that has formed on the surface with a spoon.
6. Let the jam cool slightly before transferring it to sterilized jars, leaving 1/4 inch of headspace.
7. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Rich and velvety, this grape jam spreads like a dream, with a balance of sweetness and tartness that elevates any breakfast. Try swirling it into yogurt or pairing it with sharp cheeses for an unexpected delight.

Spiced Grape Jam

Lingering in the quiet of the morning, the thought of spiced grape jam brings a warmth to the heart, a preserve that captures the essence of summer with a hint of autumn’s spice. It’s a simple pleasure, a jar of sweetness that whispers of home and the gentle art of preserving.

Ingredients

• 4 cups grapes (washed and stemmed, any variety will do)
• 1 cup sugar (adjust for sweetness preference)
• 1 tbsp lemon juice (freshly squeezed for brightest flavor)
• 1 tsp ground cinnamon (or a cinnamon stick for subtle infusion)
• 1/2 tsp ground cloves (use sparingly, as they’re potent)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. In a large pot, combine grapes, sugar, lemon juice, cinnamon, cloves, and salt. Stir gently to mix.
2. Place the pot over medium heat, bringing the mixture to a simmer. Stir occasionally to prevent sticking.
3. Once simmering, reduce heat to low. Cook for 45 minutes, stirring every 10 minutes, until the grapes have broken down and the mixture thickens.
4. For a smoother jam, use a potato masher to break down any remaining grape pieces halfway through cooking.
5. To test for doneness, place a small amount of jam on a chilled plate. If it gels and doesn’t run, it’s ready.
6. Remove from heat and let cool slightly before transferring to sterilized jars. Seal while still warm.

Offering a rich, velvety texture with a balance of sweet and spice, this jam is a delight on morning toast or swirled into yogurt. For an unexpected twist, try it as a glaze for roasted meats, where its depth of flavor truly shines.

Grape and Apple Jam

Mornings like these, when the light filters through the kitchen window just so, remind me of the simple joys of homemade jam. The combination of grapes and apples in this recipe creates a balance of sweetness and tartness that feels like a gentle embrace.

Ingredients

• 4 cups grapes, stemmed and washed (a mix of colors adds depth)
• 2 cups apples, peeled, cored, and diced (Granny Smith for tartness)
• 1 cup granulated sugar (adjust based on fruit sweetness)
• 1 tbsp lemon juice (brightens the flavor)
• 1/2 tsp ground cinnamon (optional, for warmth)

Instructions

1. In a large pot, combine grapes and apples over medium heat. Stir occasionally until the fruits begin to soften, about 10 minutes.
2. Add sugar and lemon juice, stirring until the sugar dissolves completely. This step is crucial for avoiding graininess in your jam.
3. Reduce heat to low and simmer, stirring frequently to prevent sticking. The jam should thicken and coat the back of a spoon, about 20-25 minutes. For a smoother texture, use a potato masher to break down larger fruit pieces halfway through.
4. If using, stir in cinnamon during the last 5 minutes of cooking. This allows the spice to meld without overpowering the fruit.
5. Remove from heat and let cool slightly before transferring to jars. The jam will continue to thicken as it cools.

Perfectly spreadable with a hint of chunkiness, this jam pairs wonderfully with sharp cheeses or as a filling for thumbprint cookies. The interplay of grape and apple flavors deepens over time, making it even more delightful after a day or two.

Grape Jam with Cinnamon

Yesterday, as the early summer sun filtered through my kitchen window, I found myself lost in the simple joy of making grape jam with a hint of cinnamon. It’s a recipe that feels like a warm hug, perfect for those quiet mornings when the world seems to pause.

Ingredients

• 4 cups fresh grapes, washed and stems removed (Concord grapes work beautifully for their deep flavor)
• 1 cup granulated sugar (adjust based on the sweetness of your grapes)
• 1/2 tsp ground cinnamon (for a subtle warmth)
• 1 tbsp lemon juice (to brighten the flavors)

Instructions

1. In a large pot, combine the grapes and sugar over medium heat. Stir gently to dissolve the sugar.
2. Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil. Stir occasionally to prevent sticking.
3. Reduce the heat to low and simmer for 20 minutes, or until the grapes have broken down and the mixture has thickened slightly.
4. Add the cinnamon and lemon juice, stirring well to incorporate. Simmer for an additional 5 minutes to meld the flavors.
5. Remove from heat and let the jam cool slightly before transferring to jars. The jam will continue to thicken as it cools.

My favorite part is the way the cinnamon subtly weaves through the jam, adding depth without overpowering the grapes. Spread it on toast, swirl it into yogurt, or spoon it over vanilla ice cream for a simple yet indulgent treat.

Grape and Pear Jam

Remembering the quiet mornings of late summer, when the light slants just so and the air carries the first hints of coolness, I find myself drawn to the simplicity of making grape and pear jam. It’s a process that feels like a gentle pause, a way to savor the fleeting sweetness of the season.

Ingredients

• 4 cups grapes, halved and seeded (Concord grapes add a lovely depth)
• 2 cups pears, peeled and diced (Bartlett pears are wonderfully sweet)
• 1 cup granulated sugar (adjust based on the sweetness of your fruit)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1/2 tsp ground cinnamon (optional, for a warm spice note)

Instructions

1. In a large pot, combine the grapes, pears, sugar, and lemon juice. Let the mixture sit for 30 minutes to macerate, drawing out the juices.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. This should take about 10 minutes.
3. Once simmering, reduce the heat to low and continue to cook, stirring frequently, until the jam thickens and reaches 220°F on a candy thermometer, about 45 minutes. The jam should coat the back of a spoon.
4. Skim off any foam that forms on the surface with a spoon for a clearer jam.
5. Stir in the cinnamon, if using, during the last 5 minutes of cooking to infuse the jam with its warmth.
6. Remove the pot from the heat and let the jam cool slightly before transferring to sterilized jars.

Each spoonful of this jam is a burst of late summer, with the grapes’ deep sweetness balanced by the pears’ delicate flavor. Try it swirled into morning yogurt or as a surprising glaze for roasted meats.

Grape Jam with Vanilla

Gently, the morning light filters through the kitchen window, casting a warm glow over the simmering pot of grapes, their sweet aroma mingling with the subtle hint of vanilla. It’s moments like these that remind me of the simple joys of homemade jam, a labor of love that transforms the humble grape into something truly special.

Ingredients

• 4 cups grapes, washed and stemmed (a mix of red and green adds depth)
• 1 cup granulated sugar (adjust based on grape sweetness)
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract for convenience)
• 1 tbsp lemon juice (brightens the flavor)

Instructions

1. In a large pot, combine the grapes and sugar over medium heat. Stir gently to coat the grapes in sugar.
2. Add the split vanilla bean to the pot, scraping the seeds into the mixture for even distribution.
3. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally to prevent sticking.
4. After 30 minutes, add the lemon juice, stirring well to incorporate. This will help balance the sweetness.
5. Continue simmering until the jam thickens and coats the back of a spoon, about 15 more minutes. Remove from heat.
6. Carefully remove the vanilla bean, if used, and let the jam cool slightly before transferring to jars.

The jam will set further as it cools, achieving a spreadable consistency with a rich, velvety texture. The vanilla adds a warm, floral note that elevates the grape’s natural sweetness, making it perfect for morning toast or as a filling for pastries.

Grape and Raspberry Jam

Today, as the morning light filters through the kitchen window, there’s a quiet joy in stirring together the simplest of fruits into something truly special. This grape and raspberry jam is a testament to the beauty of patience, transforming humble ingredients into a spread that’s both vibrant and deeply comforting.

Ingredients

• 2 cups grapes, halved and seeded (Concord grapes add a lovely depth)
• 1 cup raspberries (fresh or frozen, both work beautifully)
• 1 cup granulated sugar (adjust slightly if your grapes are very sweet)
• 1 tbsp lemon juice (brightens the flavors)
• 1/2 tsp vanilla extract (for a subtle warmth)

Instructions

1. In a large, heavy-bottomed pot, combine the grapes and raspberries. Cook over medium heat, stirring occasionally, until the fruits begin to break down, about 10 minutes.
2. Add the sugar and lemon juice, stirring until the sugar dissolves completely. This is the perfect time to taste and adjust the sweetness if needed.
3. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat to maintain a simmer, cooking for another 20 minutes. Stir frequently to prevent sticking.
4. As the jam thickens, you’ll notice it coats the back of a spoon. For a more precise test, place a small amount on a chilled plate; if it gels, it’s ready.
5. Remove from heat and stir in the vanilla extract. Let the jam cool slightly before transferring to jars.

Velvety and rich, this jam strikes a perfect balance between the grapes’ sweetness and the raspberries’ tartness. Spread it on warm toast, or swirl into yogurt for a delightful breakfast treat.

Grape Jam with Orange Zest

Wandering through the kitchen on a quiet morning, the thought of making something sweet and tangy lingers in the air. Grape jam with orange zest seems like the perfect companion to the soft hum of the day beginning.

Ingredients

• 4 cups grapes, washed and stemmed (a mix of red and green adds depth)
• 1 cup granulated sugar (adjust based on grape sweetness)
• 1 tbsp orange zest (freshly grated for the brightest flavor)
• 1 tbsp lemon juice (balances the sweetness)
• 1/2 cup water (to prevent sticking during initial cooking)

Instructions

1. In a large saucepan, combine grapes and water over medium heat. Cover and simmer for 10 minutes, stirring occasionally, until grapes are soft.
2. Mash the grapes gently with a potato masher to release their juices, leaving some chunks for texture.
3. Add sugar, orange zest, and lemon juice to the saucepan. Stir well to combine.
4. Increase heat to medium-high and bring the mixture to a rolling boil. Cook for 15-20 minutes, stirring frequently, until the jam thickens and passes the spoon test (when a spoonful cooled on a plate wrinkles when pushed).
5. Remove from heat and let cool slightly before transferring to sterilized jars. Seal while hot to preserve freshness.

Mellow and vibrant, this grape jam with orange zest carries a balance of sweetness and citrus that brightens any breakfast table. Spread it over warm toast or swirl into yogurt for a delightful twist.

Grape and Strawberry Jam

Remembering the simplicity of summer mornings, this grape and strawberry jam captures the essence of sun-ripened fruits in a jar. It’s a sweet, tangy spread that brings a burst of flavor to your breakfast table, evoking memories of leisurely days and the joy of homemade preserves.

Ingredients

• 2 cups fresh strawberries, hulled and halved (use ripe berries for the best flavor)
• 1 cup seedless grapes, halved (red or green, depending on your preference)
• 1 cup granulated sugar (adjust slightly based on fruit sweetness)
• 1 tbsp lemon juice (freshly squeezed for a brighter taste)
• 1/2 tsp vanilla extract (optional, for depth of flavor)

Instructions

1. In a large bowl, gently toss the strawberries and grapes with sugar and lemon juice. Let sit for 30 minutes to macerate, stirring occasionally to ensure even sugar distribution.
2. Transfer the fruit mixture to a heavy-bottomed saucepan. Over medium heat, bring to a simmer, stirring frequently to prevent sticking.
3. Once simmering, reduce heat to low and continue cooking for 20-25 minutes, or until the mixture thickens and reaches 220°F on a candy thermometer. Skim off any foam that forms on the surface.
4. Remove from heat and stir in vanilla extract, if using. Let the jam cool for 5 minutes before transferring to sterilized jars, leaving 1/4 inch of headspace.
5. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool completely before storing.

Mornings with this jam feel like a gentle embrace, its velvety texture and vibrant flavor pairing beautifully with toast, pancakes, or even as a swirl in yogurt. The balance of sweet and tart invites you to savor each spoonful, making it a cherished addition to your pantry.

Grape Jam with Honey

Sometimes, the simplest combinations bring the most comfort, like grapes and honey melding into a sweet, spreadable jam. It’s a reminder of summer’s bounty, even on a quiet morning like today.

Ingredients

• 4 cups grapes (washed and stems removed, any variety works)
• 1/2 cup honey (adjust to taste, depending on grape sweetness)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp vanilla extract (optional, for depth)

Instructions

1. In a medium saucepan, combine grapes and honey over medium heat. Stir gently to coat the grapes in honey.
2. Bring the mixture to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally to prevent sticking.
3. Add lemon juice and vanilla extract, if using. Continue to cook for another 10 minutes, until the grapes have broken down and the mixture has thickened.
4. For a smoother jam, use an immersion blender to puree the mixture to your desired consistency. Alternatively, leave it chunky for texture.
5. Remove from heat and let cool slightly before transferring to jars. The jam will thicken further as it cools.

Lightly sweet with a hint of tartness, this grape jam with honey is versatile beyond toast. Try it swirled into yogurt or as a glaze for roasted meats to add a touch of summer sweetness.

Grape and Blackberry Jam

Remembering the summers of my childhood, the making of jam was a ritual, a slow dance between fruit and sugar, patience and heat. Today, I find myself drawn back to that simplicity, to the quiet joy of transforming grapes and blackberries into something sweet and lasting.

Ingredients

• 4 cups grapes, halved and seeded (Concord grapes add a lovely depth)
• 2 cups blackberries, fresh or frozen (if using frozen, no need to thaw)
• 1 1/2 cups granulated sugar (adjust based on the sweetness of your fruit)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1/2 tsp butter (optional, to reduce foaming)

Instructions

1. In a large, heavy-bottomed pot, combine the grapes, blackberries, sugar, and lemon juice. Stir gently to mix.
2. Let the mixture sit for 30 minutes to allow the sugar to dissolve and the fruits to release their juices.
3. Place the pot over medium heat and bring to a simmer, stirring occasionally to prevent sticking.
4. Once simmering, add the butter if using, and continue to cook, stirring more frequently as the jam thickens.
5. Use a candy thermometer to monitor the temperature; the jam is ready when it reaches 220°F (104°C), about 20-25 minutes.
6. To test for doneness, place a small amount of jam on a chilled plate. If it wrinkles when pushed with a finger, it’s ready.
7. Remove from heat and skim off any foam with a spoon.
8. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace, and seal according to canning guidelines if preserving.

Dark and glossy, this jam balances the tartness of blackberries with the sweetness of grapes, creating a spread that’s as versatile as it is delicious. Try it swirled into yogurt or as a surprising glaze for roasted meats.

Grape Jam with Lemon

Sometimes, the simplest combinations bring the most comfort, like the sweet tang of grape jam brightened with a hint of lemon. It’s a preserve that feels both nostalgic and refreshing, perfect for slow mornings or as a thoughtful homemade gift.

Ingredients

• 4 cups grapes (washed and stems removed, any variety will do)
• 1 cup sugar (adjust to taste, depending on the sweetness of your grapes)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp lemon zest (adds a vibrant citrus note)

Instructions

1. In a large pot, combine the grapes and sugar. Let them sit for 30 minutes to macerate, which helps draw out the juices.
2. Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 20 minutes, or until the grapes have broken down and the mixture has thickened slightly.
4. Add the lemon juice and zest, stirring well to incorporate. Continue to simmer for another 10 minutes, allowing the flavors to meld.
5. To test if the jam is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done. If not, cook for a few more minutes and test again.
6. Remove from heat and let cool slightly before transferring to clean jars. Seal while still warm to help preserve the jam.

Lusciously thick with a balance of sweet and tart, this grape jam with lemon is delightful spread on toast or swirled into yogurt. For a special touch, serve it alongside a cheese board to complement creamy brie or sharp cheddar.

Grape and Peach Jam

Just as the first light of dawn gently touches the kitchen counter, there’s something profoundly comforting about the process of making jam. The slow simmer of fruits, the sweet aroma that fills the air, it’s a ritual that connects us to the simpler pleasures of life. Today, let’s embrace the season’s bounty with a grape and peach jam, a blend that captures the essence of summer in every jar.

Ingredients

• 2 cups peeled, pitted, and diced peaches (about 4 medium peaches)
• 1 cup seedless grapes, halved (Concord or Thompson work well)
• 1 cup granulated sugar (adjust based on fruit sweetness)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp vanilla extract (or almond extract for a different twist)

Instructions

1. In a large, heavy-bottomed pot, combine the peaches, grapes, sugar, and lemon juice. Let the mixture sit for 30 minutes to macerate, stirring occasionally to help the sugar dissolve.
2. Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. A wooden spoon is ideal for this as it won’t react with the fruit’s acidity.
3. Once boiling, reduce the heat to low and simmer for 45 minutes, or until the jam thickens and passes the spoon test (when a spoonful cooled on a plate doesn’t run when tilted). Skim off any foam that forms on the surface for a clearer jam.
4. Remove from heat and stir in the vanilla extract. Let the jam cool for 5 minutes before transferring to sterilized jars, leaving 1/4 inch of headspace.
5. Seal the jars and process in a boiling water bath for 10 minutes if planning to store at room temperature. Alternatively, cool completely and refrigerate for up to 3 weeks.

Now the jam has a luscious, spreadable consistency with chunks of peach and grape that burst with flavor. Try it swirled into yogurt or as a glaze over grilled chicken for a surprising twist.

Grape Jam with Mint

Now, as the early summer sun casts its gentle glow, let’s embrace the simplicity and joy of making grape jam with a hint of mint. This recipe is a tender homage to the fleeting sweetness of the season, a preserve to savor slowly.

Ingredients

• 4 cups red grapes, halved and seeded (or seedless for ease)
• 1 cup granulated sugar (adjust based on grape sweetness)
• 2 tbsp fresh mint leaves, finely chopped (plus extra for garnish)
• 1 tbsp lemon juice (to brighten flavors)
• 1/2 cup water (to prevent sticking)

Instructions

1. In a medium saucepan, combine the halved grapes, sugar, and water. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
3. Once simmering, reduce the heat to low. Add the chopped mint and lemon juice, stirring to incorporate.
4. Continue to cook on low heat for 30 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.
5. After 30 minutes, the jam should thicken slightly. To test, place a small amount on a cold plate; if it gels, it’s ready.
6. Remove from heat and let cool for 10 minutes. Transfer to sterilized jars, leaving a 1/4-inch headspace.
7. Seal the jars and process in a water bath for 10 minutes if planning to store, or let cool to room temperature before refrigerating.

Vivid and vibrant, this grape jam with mint carries a balance of sweetness and freshness. Spread it on warm toast, or swirl into yogurt for a morning treat that whispers of summer’s bounty.

Grape and Plum Jam

Remembering the slow, sweet spread of jam on toast this morning, I found myself longing to capture that same warmth in a jar. This grape and plum jam, with its deep hues and richer flavors, is my answer to those quiet breakfast moments.

Ingredients

• 2 cups grapes, halved and seeded (red or black for deeper color)
• 2 cups plums, pitted and diced (ripe but firm)
• 1 cup granulated sugar (adjust for sweetness preference)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp cinnamon (optional, for a hint of warmth)

Instructions

1. In a large pot, combine the grapes, plums, sugar, and lemon juice. Let sit for 30 minutes to macerate, drawing out the juices.
2. Place the pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Skim off any foam that rises to the surface for a clearer jam.
4. Reduce the heat to maintain a simmer. Cook, stirring frequently, until the mixture thickens and reaches 220°F on a candy thermometer, about 20-25 minutes.
5. Remove from heat and stir in the cinnamon if using. Let cool slightly before testing the set by placing a small amount on a chilled plate; it should wrinkle when pushed.
6. Ladle the jam into sterilized jars, leaving 1/4 inch headspace. Seal and process in a water bath for 10 minutes if storing long-term.

Here, the jam settles into a velvety texture, with the plums lending a slight tartness against the grapes’ sweetness. Try it swirled into yogurt or as a glaze for roasted meats to surprise the palate.

Grape Jam with Rosemary

On a quiet morning like this, the thought of making grape jam with rosemary feels like a gentle embrace, a way to preserve the fleeting sweetness of summer in a jar. It’s a simple pleasure, blending the boldness of grapes with the earthy whisper of rosemary, creating something uniquely comforting.

Ingredients

• 4 cups red grapes, halved and seeded (or seedless for ease)
• 1 cup granulated sugar (adjust to taste based on grape sweetness)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried, but fresh is preferred)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 cup water (to prevent sticking during initial cooking)

Instructions

1. In a medium saucepan, combine the halved grapes, sugar, and water. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar, about 5 minutes.
3. Once simmering, reduce the heat to low. Add the chopped rosemary and lemon juice, stirring to incorporate.
4. Continue to cook on low heat, stirring frequently, until the grapes break down and the mixture thickens to a jam-like consistency, about 30 minutes. A good test is to drag a spoon through the jam; if it leaves a clear path that doesn’t immediately fill in, it’s ready.
5. Remove from heat and let cool slightly before transferring to clean jars. The jam will continue to thicken as it cools.

Every spoonful of this jam is a balance of sweet and herbaceous, with the grapes’ natural pectin giving it a lovely, spreadable texture. Try it on warm toast with a pat of butter, or as a surprising glaze for roasted meats.

Grape and Cherry Jam

Yesterday, as the early summer sun filtered through my kitchen window, I found myself lost in the simple joy of making grape and cherry jam. The process, a gentle dance between fruit and flame, felt like a quiet celebration of the season’s bounty.

Ingredients

• 2 cups grapes, halved and seeded (or seedless for ease)
• 2 cups cherries, pitted and halved (fresh or frozen)
• 1 cup granulated sugar (adjust based on fruit sweetness)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp vanilla extract (optional, for depth)

Instructions

1. In a large, heavy-bottomed pot, combine the grapes and cherries over medium heat. Stir occasionally until the fruits begin to soften, about 10 minutes.
2. Add the sugar and lemon juice, stirring gently to dissolve the sugar completely. This will take about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat to maintain a steady simmer. Skim off any foam that forms on the surface with a spoon.
4. Continue to simmer, stirring frequently, until the jam thickens and passes the spoon test (when a spoonful cooled on a plate doesn’t run), about 20-25 minutes.
5. Remove from heat and stir in the vanilla extract, if using. Let the jam cool slightly before transferring to sterilized jars.

Cooling, the jam settles into a rich, velvety texture, with the grapes and cherries melding into a harmony of sweet and tart. Spread it on warm toast, or swirl it into yogurt for a morning treat that tastes like summer itself.

Grape Jam with Thyme

Venturing into the quiet of the morning, the thought of making grape jam with thyme feels like a gentle embrace. This recipe, with its sweet and herbaceous notes, is a simple yet profound way to capture the essence of summer in a jar.

Ingredients

• 4 cups red grapes, halved and seeded (or seedless for ease)
• 1 cup granulated sugar (adjust for sweetness preference)
• 2 tbsp fresh thyme leaves (plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed for brightest flavor)
• 1/2 cup water (to prevent sticking during initial cooking)

Instructions

1. In a medium saucepan, combine the halved grapes, sugar, thyme leaves, lemon juice, and water. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar, about 5 minutes.
3. Reduce the heat to low. Continue to simmer, stirring frequently, until the grapes break down and the mixture thickens, about 30 minutes. Tip: For a smoother jam, use a potato masher to break down the grapes further during cooking.
4. To test if the jam is ready, place a small amount on a chilled plate. If it sets without running, it’s done. If not, continue cooking for a few more minutes.
5. Once thickened, remove from heat. Let the jam cool slightly before transferring to sterilized jars. Tip: For added flavor, let the jam sit overnight before serving to allow the thyme to infuse fully.
6. Seal the jars and store in the refrigerator for up to 2 weeks. Tip: For longer storage, process the jars in a water bath for 10 minutes to seal properly.

With its velvety texture and the aromatic hint of thyme, this grape jam is a delightful spread on morning toast or a sophisticated addition to a cheese board. The thyme’s earthy notes elevate the grapes’ natural sweetness, creating a balance that’s both refreshing and deeply comforting.

Grape and Blueberry Jam

Just like the quiet moments of early morning, making grape and blueberry jam is a gentle process that rewards patience with sweetness. It’s a way to capture the essence of summer in a jar, blending the deep flavors of grapes with the bright bursts of blueberries.

Ingredients

• 2 cups grapes, halved and seeded (use seedless for ease)
• 1 cup blueberries, fresh or frozen (thaw if frozen)
• 1 cup granulated sugar (adjust for sweetness preference)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp vanilla extract (optional for depth)

Instructions

1. In a medium saucepan, combine the grapes and blueberries over medium heat. Stir occasionally until the fruits begin to soften, about 5 minutes.
2. Add the sugar and lemon juice to the saucepan. Stir well to combine, ensuring the sugar begins to dissolve into the fruit mixture.
3. Reduce the heat to low and simmer the mixture for 20 minutes, stirring every 5 minutes to prevent sticking. The jam should thicken slightly.
4. For a smoother jam, use an immersion blender to puree the mixture to your desired consistency. Alternatively, leave it chunky for more texture.
5. Stir in the vanilla extract if using, and simmer for an additional 5 minutes to meld the flavors.
6. Remove from heat and let the jam cool for 10 minutes before transferring to jars. It will continue to thicken as it cools.

Velvety and rich, this jam strikes a perfect balance between the grapes’ sweetness and the blueberries’ tartness. Spread it on toast, swirl it into yogurt, or use it as a filling for pastries to add a touch of summer to any meal.

Grape Jam with Lavender

Today, as the morning light filters through the kitchen window, there’s a quiet beauty in the simplicity of making something sweet and fragrant. This grape jam with lavender is a gentle nod to summer’s bounty, a way to preserve its essence in a jar.

Ingredients

• 4 cups grapes (washed and stemmed, any variety will do)
• 1 cup sugar (adjust for sweetness preference)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tbsp dried lavender buds (culinary grade, ensure they’re pesticide-free)
• 1/2 cup water (to help dissolve the sugar)

Instructions

1. In a large pot, combine the grapes, sugar, lemon juice, and water. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and add the lavender buds. Stir to incorporate.
4. Continue to cook the mixture on low heat for about 45 minutes, or until the grapes have broken down and the jam has thickened. Stir occasionally.
5. To test if the jam is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done.
6. Remove the pot from the heat and let the jam cool slightly before transferring to sterilized jars.

Here, the jam sets into a soft, spreadable consistency, with the grapes’ natural sweetness perfectly balanced by the lavender’s floral notes. Try it on warm toast or as a unique glaze for roasted meats.

Conclusion

Here’s to sweetening your days with our roundup of 20 Delicious Grape Jam Recipes! Whether you’re a seasoned canner or trying your hand at jam-making for the first time, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop us a comment below. Loved this collection? Share the sweetness by pinning this article on Pinterest for fellow jam enthusiasts to discover!

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