Jam grapes are a type of grape, like Concord, Muscadine, or Scuppernong, that have thick skins, bold flavors, and natural pectin—making them perfect for jam. Unlike table grapes, they have a deeper sweetness and slightly tart undertone, giving homemade jam a rich, complex taste. Their skins help naturally thicken the jam, so there’s no need for extra additives.

Why can't you buy Concord grapes anymore?

Concord grapes have a short growing season, usually peaking in late summer and early fall. They’re also more delicate than table grapes, meaning they don’t ship well and are harder to find in grocery stores. Most commercial Concord grapes are used for juices, jellies, and wines instead of being sold fresh. If you’re looking for them, farmers' markets and pick-your-own farms are your best bet!

Do you have to peel grapes for jam?

Nope! Peeling grapes for jam is totally unnecessary. The skins contain natural pectin, which helps thicken the jam, and they add a deep, rich color and flavor. If you prefer a smoother texture, you can blend the jam slightly after cooking or strain out some of the skins. But honestly, keeping them in makes for a more authentic, homemade taste.

Are black jam grapes good for you?

Absolutely! Black jam grapes , like Concord and Muscadine, are loaded with antioxidants, fiber, and heart-healthy compounds. They help support your immune system, improve digestion, and even promote better heart health. Plus, they’re naturally sweet, making them a great alternative to artificial spreads packed with processed sugar.

Jam Grapes: The Best Homemade Jam Recipe for a Sweet Spread

Name: Jam Grapes: The Sweetest Secret to Homemade Goodness
Prep time: 10 min
Cook time: PT-483760H50M53S
Total time: PT-483760H50M53S
Cuisine: American
Ingredients: 4 cups jam grapes (Concord, Muscadine, or other thick-skinned grapes); 2 cups sugar (adjust to taste); 2 tablespoons lemon juice; ½ cup water (or grape juice for extra flavor); 1 tablespoon pectin (optional, helps thicken)

Ingredients

Scale

4 cups jam grapes (Concord, Muscadine, or other thick-skinned grapes)
2 cups sugar (adjust to taste)
2 tablespoons lemon juice
½ cup water (or grape juice for extra flavor)
1 tablespoon pectin (optional, helps thicken)

Instructions

Stovetop Method:

Prepare the grapes – Wash, remove stems, and place them in a large pot.
Mash the grapes – Use a potato masher to break them down and release juices.
Cook on medium heat – Add sugar, lemon juice, and water. Stir and bring to a simmer.
Let it thicken – Cook for 30-40 minutes, stirring occasionally.
Blend (optional) – For a smoother jam, use an immersion blender.
Jar it up – Pour hot jam into sterilized jars, seal, and let cool.

Slow Cooker Method (Easy & Hands-Off!):

Add all ingredients to a slow cooker.
Cook on low for 6-8 hours, stirring occasionally.
Blend if desired, then store in jars as directed.

Notes

Common Issues & Fixes

Too runny? Cook longer or add a bit of extra pectin.
Too thick? Stir in a splash of water or fruit juice.
Too sweet? Add a bit more lemon juice.
Lacking flavor? Make sure you’re using fully ripe grapes!

Storage Tips

Fridge: Store in an airtight jar for up to 4 weeks.
Freezer: Freeze in small containers for up to 1 year.
Canning: Sterilize jars, seal, and process in a water bath for long-term storage (12-18 months).

Author: recipes gather
Prep Time: 10 minutes
Cook Time: 30-40 minutes (stovetop) or 6-8 hours (slow cooker)
Category: Condiment / Spread
Method: 1 tablespoon
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 35 kcal
Sugar: 7 g
Sodium: 1 mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 9 g
Fiber: 0.5 g
Protein: 0g
Cholesterol: 0mg