Soft set, sweet, spicy, and golden, this grape jam has a gorgeous honeyed flavour and an almost syrupy texture. Delicious to eat and an easy homemade gift.
My good friend Caren spent a few years here in Cambridge studying for her PhD, before returning to Israel. We were all sad to see her go, but on the plus side, we can now visit her in her gorgeous beachside apartment, and admire the incredible view over the Mediterranean, usually while eating something delicious that she’s magicked up for us to enjoy.
Foodie Friends
As well as being in-the-know when it comes to Israel’s best chefs, restaurants, markets etc., Caren also seems to have a great many friends who are extremely talented in the kitchen. Usually she offers us some treat or other that was home-made by someone she knows.
Grape jam – sweet and delicious
Last time we visited, she gave me a jar of grape jam. I’d never had grape jam before but quickly became addicted! Soft set, sweet and almost spicy, it had a golden colour, a gorgeous honeyed flavour and an almost syrupy texture.
I ate it on toast for breakfast, dolloped it over yogurt, and just occasionally, spooned it directly into my mouth!
Do try this at home!
It had been my intention to try and make some of this gorgeous preserve when I got home, but with one thing and another I completely forgot about it for months and months.
But then one day I bought a huge punnet of green grapes despite already having a huge punnet of green grapes in the fridge. Oops. In trying to think of a way to use them, I remembered the delicious grape jam and decided to have a go at making it myself.
All sweetness and light
Grapes are pretty high in sugar, so this jam is really very sweet. According to the Internet, grapes are also high in pectin, but I’m not convinced – my jam took a long time to reach setting point, and it’s still pretty soft even now. I imagine it varies with different types of grapes. In any case the original jam was quite soft so I’m not too bothered by the set of this one.
I used a combination of white and brown sugar to bring out the honeyed spiciness of the flavour, and it really is delicious! I’m looking forward to eating this on top of all sorts of things.
Golden grape jam – A perfect gift
Bursting with sweetness, this gorgeous grape jam would make a beautiful and unusual gift for a loved one, for Yomtov, birthdays, or any other time. A pretty jar and some fancy labels – who could resist?!
It’s also a lovely token for Tu B’Av – the Jewish festival of love! On this day in Temple times, Jewish maidens would dance in the vineyards, looking for husbands. So a grape-based treat seems extra appropriate! (You can learn more about Tu B’Av here.)
This made four jars of delicious golden grape jam.
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📖 Recipe
Golden grape jam
Equipment
- 4 sterilised jam jars
Ingredients
- 1 kg green grapes (Approx 925g without stalks)
- 600 g caster sugar
- 300 g brown sugar
Instructions
- Wash the grapes, remove any stalks, and place in a large heavy-based pan on a low heat. Cook gently for 10 minutes.
- Mix the caster sugar and brown sugar together, then add half to the grapes in the pan. Continue to cook, stirring, for another 10 minutes. Mash the softened grapes with a potato masher to squash them.
- Add the remaining sugar, stir well, and bring to the boil. Simmer for around 25-30 minutes until you reach the setting point (see notes) – remember that this jam may only ever achieve a soft set.
- Remove from the heat and leave to stand for around 10 minutes, then gently stir in any bubbles. Carefully transfer the jam into the sterilised jars, screw on the lids and leave to cool. The jam will be extremely hot so it may take a few hours before the jars are fully cooled.
- Once cool, wipe any drips from the outside of the jars and label them. Enjoy!
Notes
To test for ‘set’
Place a few saucers in the freezer before you start cooking the jam. When you’re ready to test, remove a saucer from the freezer. Spoon about a teaspoonful of hot jam onto the saucer and wait for a few seconds. Run your finger through the jam – if it wrinkles, it’s done! If the jam is not quite ready, cook for a few minutes more and repeat the ‘saucer test’ until you’re happy that the jam is set to your liking. NB the nutritional values are given PER JAR! I imagine that nobody is going to eat an entire jar at one sitting…Nutrition
More delicious homemade preserves
If you enjoy making homemade preserves, why not have a go at gooseberry jam with juniper at citrus.
Or if you’re look for something to spread/dollop it onto, how about easy soda bread with yogurt, a soft and fluffy challah roll, or a delicious banana scone?
Janet
I would love to try this but am embarrassed to admit I don’t know how to obtain or sterilize jars!
Helen
Hi Janet. You can buy jars in cooking/kitchen equipment shops, or online (Amazon has a good selection!). Or you can simply wash and save empty jars as you use up their contents! To sterilise them, first wash very thoroughly in hot soapy water. You can then either fill them with boiling water, tip out and drain and allow to dry upside down on a wire rack, OR fill about 1/4 full with water, and microwave until the water is boiling, then tip out and drain/dry as before. Another method is to simply put the washed jars in the oven to heat up. Whichever method you use, be very careful handling the hot jars to avoid burning yourself! I hope his helps, Helen x.
Brandi J Hunter
Would this be shelf stable?
Helen
Hi Brandi,
Yes, if you pot it into sterilised jars and seal them well, it should keep in the cupboard for 12-18 months.
All the best, Helen.
Michele
What kind of grapes did you use? I was just gifted some green grapes that are very tart and am thinking of making your recipe but maybe add additional sugar.
Helen
Hi Michele, I used regular green grapes from the supermarket. My jam was very sweet, so you probably wouldn’t need extra sugar even with tart grapes! All the best, Helen.
Rosemary
Grape. jam, that sounds so lovely. I’ve never made jam but I do love it when I eat other people’s homemade jam. I think I’ll give this recipe a try. Why not make jam (I ask myself). Thanks for the inspiration.
Helen
Thanks Rosemary. I hope you enjoy it!
Lindsay
isn’t making your own jam just so satisfying!? This looks delicious. I’d love to have some right now on toast 🙂
Helen
Thanks Lindsay – yes it is! And this is SO good on toast.
Kyndra Holley
This sounds delicious. Can’t wait to give it a try. I love, love, love grape jam and homemade is the best
Helen
Thanks Kyndra. I hope you enjoy it!
Dannii
You can’t beat homemade jam and this golden grape jam looks amazing. I can’t wait to try.
Helen
Thanks Dannii. I quite agree about homemade jam – so delish!
Pam
What a great idea to make this as a gift. I’ve always got grapes around and always looking for a hostess gift.
Helen
Thanks Pam. Yes, you can easily make it at any time of year.
Beth
This golden grape jam is a family favorite and so delicious! My daughter loves putting this jam on just about anything. My hubby and son love just eating it straight from the jar…haha! I can’t wait to make this recipe again very soon!
Helen
That’s so great to hear Beth!
I can empathise with eating it straight from the jar – so addictive, LOL!
Steven Dotsch
Helen, this sounds like a great recipe. I will try it and even add a little bit of vandotsch speculaas spice to see if that ‘spices’ up the end result . . . and will report back.
Helen
Thanks Steven. Let me know how it turns out ?
Corina
I’ve never had grape jam before. It looks beautiful.
Helen
Thanks 😀
It tastes good, too.
Kate Veggie Desserts (@veggie_desserts)
Oooh, this brings back memories. Growing up in Canada, there was always a lot of grape jelly about, but this jam sounds miles better full of lovely big grape pieces. Bookmarking to try!
Helen
Thanks Kate. Yes, it’s a world away from that seedless purple stuff that’s everywhere in North America. I hope you enjoy it!
munchiesandmunchkins
Ooh grape jam sounds like a great idea. Yum.
Helen
Thanks! It’s really delicious 🙂
Camilla
I’ve never come across Grape Jam before but it looks and sounds amazing. Maybe the brown sugar affected the set as I’ve never used that in jam before? I like soft set jam anyway:-)
Helen
Maybe. I’d have to try it without… good excuse to make another batch!
Michelle
I’m going to try this. Seeing you’re not sure about the pectin level in grapes would you recommend using jam sugar instead of normal white sugar?
Helen
I think it depends how set you want it. Mine came out quite soft and syrupy, but I quite like that! If you prefer a more traditional ‘set’ then jam sugar may well be the way to go.
I hope you enjoy it! H x.
Sarah Klinkowitz
It looks super simple – love that!
Helen
Thanks Sarah! Yes, takes a bit of time boiling, but really nothing complicated, and sooooo delicious!