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Grape Jam


Makes 1 pint
2 cups Thompson Seedless grapes
1 ½ cups Ball RealFruit Classic Pectin
1 ½ cups cane sugar
¼ teaspoon butter (if desired)


  1. Prepare your jars. To sterilize empty jars, place them face up in the water bath canner. Fill the canner and jars with hot (not boiling) water to one inch past the jars. Boil for 10 minutes.
  2. Place grapes in a large stockpot on the stove over medium heat; cook for 10 minutes, stirring occasionally.
  3. Add pectin and stir. Add butter (if using). Bring the mixture to a full rolling boil that can’t be stirred down over high heat.
  4. Add sugar, stirring well to dissolve. Return the mixture to a full rolling boil. Once there, boil hard for two minutes, stirring constantly.
  5. Remove from heat and ladle into sterilized canning jars, leaving ½ inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
  6. Place filled jars in a hot water bath, ensuring that they are covered by 2 inches of water.
  7. Place the lid on the water bath canner, and bring water to a steady boil.
  8. Process the jars for 15 minutes (pints). Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow them to cool.
  9. Check lids for seal after 24 hours. Lids should not flex up and down when the center is pressed.
  10. Store jars in a cool place for up to 2 years.