Grape Jam

48
Servings
20-30m
Prep Time
15-30m
Cook Time
35m
Ready In


"Absolutely delicious grape jam with NSA. Makes 3 half-pints."

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (22.6 g)
  • Calories 27.4
  • Total Fat - 0.5 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 1.3 mg
  • Sodium - 10.9 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 2.9 g
  • Protein - 0.2 g
  • Calcium - 2.3 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step 1

Puree grapes in a food processor.

Step 2

Chill 2 soup spoons in the freezer.

Step 3

Place grapes and butter in a saucepan and bring to a full rolling boil.

Step 4

Stir in truvia and pectin. Cook, stirring until mixture resembles applesauce.

Step 5

Place a small amount onto chilled spoon and wait for the frost to evaporate. Tilt spoon. When jam is ready it will not be runny.

Step 6

Can in a water bath canner for 15 minutes plus time for elevation.

Tips & Variations


  • You’ll notice that I use butter in this recipe. It reduces foaming. If you alter the recipe you will need to skim off foam before canning.
  • I also am assuming that you are familiar with sterilization of equipment and water-bath canning techniques.
  • If you are not, please refer to a canning guide, such as the Ball Blue Book.

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