Blue Grape Jam



30 min


4 Adult Sized Servings

* PLUS Cooking time: 20 minutes, Standing time: 10 minutes
Blue Grape Jam

Maya Visnyei


  • 2 lbs Conchord grapes , or Coronation grapes
  • 2 1/2 cups granulated sugar
  • 3 tbsp fresh lemon juice
  • 1/2 tsp grated lemon zest


  • Wash 2 lb. concord or coronation grapes and remove from stems.
  • Use your fingers to squeeze grape pulp and seeds into a heavy-bottomed pot, reserving skins. Cover pot and place over medium-low heat. simmer for 5 min or until pulp is soft and juicy. Pour through a strainer to remove seeds,
    pressing down on solids to extract all pulp and juice.
  • return pulp and juice to pot. add reserved skins. return to a simmer, and cook covered for 5 min longer or until skins are softened.
  • add 2½ cups sugar, 3 tbsp fresh lemon juice and ½ tsp grated lemon zest, and bring to a boil on medium-high heat,
    stirring occasionally for 5 min. remove from heat. to see if jam is set, put a plate in the freezer, add a spoonful of jam and let it chill for 1 min. Push at the edge of the cooled jam with your finger; if it wrinkles slightly the jam is set. (If not, place pot back on heat and boil for 1 min or until set.)
  • let jam stand for 10 min, then ladle into hot sterilized jars with new 2-piece lids. follow general canning guidelines and process in a boiling water canner for 5 min to keep them shelf stable for a year. (Or, skip this step and keep jars of jam in the fridge for up to three months.)

Nutrition (per serving)

  • Calories
  • 45,
  • Protein
  • 0 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 0 g,
  • Fibre
  • 0 g,
  • Sodium
  • 0 mg.


Blue grapes are one of the few fruits you really can’t get at any other time of year, so seize the moment and make this delicious jam.