Black Grape Jam, Ethereal with Body and Style like No other... Jam that is.

October 6, 2012

Author Notes:

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!


Makes: 4 half pint jars


  • 2 pounds Black Seedless Table Grapes
  • 1 cup pineapple or orange juice
  • 2-3 cups unrefined sugar
  • 1/8 teaspoon sea salt
In This Recipe


  1. Remove 2 pounds of grapes from the stems. Give them a wicked good rinse to remove any build up or stray stems.
  2. Place into a blender, (with your pineapple or orange juice) and blend until smooth-as-can-be.
  3. Place grape mixture into a large pot with 2 to 3 cups of sugar, juice and a pinch of sea salt.
  4. Bring to a boil over medium-high heat.
  5. Simmer and Stir, stir, stir for 10-15-20 minutes. This step may seem tedious but it is necessary to prevent scorching.
  6. 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.
  7. 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.
  8. 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.

More Great Recipes:
Condiment/Spread|Fruit|Grape|Jam/Jelly|Orange Juice|Pineapple|Make Ahead|5 Ingredients or Fewer|Fall|Gluten-Free

Reviews (7) Questions (0)

7 Reviews

Bernadette S. May 28, 2017
Made two batches yesterday. First batch I cooked slowly and I don't think for long enough. It did not fully set, but OMG, is it ever tasty! The second batch I boiled on a higher flame, for a shorter time and it set perfectly, within a few hours. It is hands down the best jam I have ever tasted. There is a summer FULL of PB & J in my future!
John G. September 5, 2015
My experience was the same yesterday. Did not thicken after 1 hr 10 min. I got 3 pts of really nice syrup though. Which I needed...
Karen N. August 30, 2015
Dear Neo,<br />No worries. The first batch is tasty and edible as a syrup. It will be used and enjoyed. Perhaps the grapes were the issue. I used black table grapes. The flavor of this recipe is unique and not run of the mill. You have created something special. My youngest daughter, with her discerning palate, has given her nod of approval. It is a good day in Jamville! Thanks again.<br />
Karen N. August 30, 2015
I am sorry that this recipe, as is, does not thicken up. I even added an extra cup of sugar to attempt to thicken the batch. The second batch, I added pectin, 4 cups of sugar and the other ingredients. I used organic orange/pineapple juice instead of either orange or pineapple juice. The flavor is pleasing. I do appreciate the concept and will continue to use this recipe with the addition of the pectin. We will use the first batch on pancakes, pound cake or french toast. Thanks for sharing your recipe and comments.
Author Comment
NeoHomesteading August 30, 2015
Sorry this was not successful for you. I have had success with it, I'm not sure why others are experiencing this set back.
diane R. September 12, 2014
I was so excited to try this, and followed the receipe to the letter. It never thickened up! I used 3 cups of unrefined sugar. I'm wondering if I should have used another cup. Just don't like the idea of all that sugar! Well, at least it won't go to waste. It'll be good on waffles, pancakes and ice cream.
luvcookbooks October 7, 2012
Interesting ... I want to try this...