This jam is made with black seedless table grapes. Grapes are naturally high in pectin, so there is no need for using commercial pectin additives. You do not have to seed anything, you don't have to fuss just 20-30 minutes and this jam is ready for your table. It is hands down the best grape anything... EVER! Big words I know, but just try it and you'll agree I promise.
-Add ground sage or thyme, some rosemary or even just a dash of coarsely cracked pepper for a pop of savoriness. This jam is more flavorful than "normal" grape jelly. It is perfect with soft mild cheeses, and of course it is great with peanut butter as well! —NeoHomesteading
Remove 2 pounds of grapes from the stems. Give them a wicked good rinse to remove any build up or stray stems.
Place into a blender, (with your pineapple or orange juice) and blend until smooth-as-can-be.
Place grape mixture into a large pot with 2 to 3 cups of sugar, juice and a pinch of sea salt.
Bring to a boil over medium-high heat.
Simmer and Stir, stir, stir for 10-15-20 minutes. This step may seem tedious but it is necessary to prevent scorching.
You want to cook your jam until it has set. Your jam will go from a frothy, foamy wet mixture to a thick syrup, to a heavy syrup that will coat your spoon. At this stage you are ready to test your jam to see if it will gel. Place a small amount on a frozen spoon or plate, or simply place some in a shot glass and refrigerate it for a few minutes. If it seems to have solidified you are golden. If it is still quite wet you need five more minutes. I find 15-20 works just right for me.
Place hot jam into sterile jars. Wipe rims entirely clean, secure lids and rings into place and place into a stock pot, cover with water and bring it up to a boil. Process in boiling water for 8 to 10 minutes. Carefully remove from the water bath and leave the jars un-bothered for 24 hours. Store as long as needed, the flavor is best if used within 6 months to a year.
Note: The more sugar you use, the easier it will be to gel. I found that 3 cups is about right for a "normal" tasting preserve. Typical recipes call for 4 cups of sugar to 4 cups of smashed (high pectin) fruit. I have found that Smaller jars work best for keeping jams. They always seem to set better in small jars. Do not try to double the recipe, it is a labor of love and if you try to double up your jam will not gel.