Thick and jammy without added pectin, this is pure purple heaven on toast.

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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified

Directions

  • Sterilize the jars and lids in boiling water for at least 5 minutes.

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  • Place grapes in a large wide pot and mash using a potato masher just enough to generate a small amount of juice. Turn heat to medium-low and cook until grapes can be easily crushed, about 10 minutes. Remove pot from heat.

  • Place grapes in a food mill or a fine mesh strainer and press as much pulp and juice into a large bowl. Discard skins and seeds. You should have about 8 cups pulp and juice.

  • Place several small plates in the freezer.

  • Return grape pulp and juice to the pot and add honey, lemon juice, and butter; bring to a boil. Cook, stirring occasionally, until mixture begins to reduce and thicken, about 20 minutes. Place a small spoonful of jam in the center of a frozen plate; wait 10 seconds. Drag a finger slowly through the jam. If the jam forms wrinkles ahead of your moving finger, it is done. If it does not wrinkle, continue to boil and repeat the test at 5-minute intervals.

  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Cook's Notes:

Purchase or pick about 5 pounds grapes on stems. Remove stems, then measure grapes (5 quarts). 5 quarts grapes will yield about 8 cups pulp with juice. If your yield is different, you can proportionally adjust the amounts of other ingredients.

Nutrition Facts

106 calories; 0.4 g total fat; 0 mg cholesterol; 3 mg sodium. 27.8 g carbohydrates; 0.5 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/25/2017
This was the first time I've ever made jam (or ever canning anything ). It came out not quite fully set but i didn't use the lemon juice not knowing it had pectin in to help it set as the grapes were pretty sour. I had gotten some wine grapes from a friend so decided to try this. It's easy and even though not set quite right tastes wonderful. I am looking forward to trying again next year. Read More
(1)
Rating: 5 stars
09/12/2017
Very nice recipe. I have been making jam with honey instead of sugar for several years now. Taste wonderful. Note: Cooking times vary. Boil down process took 40 to 60 minutes Read More
(1)
Rating: 4 stars
09/10/2017
Delicious. The honey definitely contributes to the flavor. Perfect consistency. Read More
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Rating: 4 stars
10/09/2019
This jam is certainly delicious- but I think it's important for everyone to know that honey has different qualities from sugar when you are cooking it down. It has to boil down much longer, it creates so much foam that overflowing is a strong possibility, and it did not set up until I made the second batch. I'm sure there are a lot of scientific reasons for this but it would be nice to be forewarned. Thanks for such a great tasting recipe! Read More
Rating: 1 stars
10/06/2018
This never did set for me and I used raw local honey and fresh lemon juice. It boiled and boiled it away but couldn't pass the plate test (whose instructions I didn't fully understand). I jarred it anyway let it sit a week and then ended up dumping back into the pot adding pectin and trying again. But flavor wise it is wonderful and would have made a perfect pancake syrup the first go round. Read More