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Roasted Seedless Grape Jam

Servings: 3 pints
Author: Alex Jones


  • 3 pounds seedless red or purple grapes after picking through
  • 1/4 cup honey
  • 2 cups sugar
  • 1/2 lemon juiced


  • Preheat oven to 425 degrees F.
  • Prepare a water bath canner, five half pint jars, lids, and rings.
  • Wash, pick over, and stem grapes. (You should have approximately three pounds after stemming.) Toss the grapes with the honey and spread them in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, until the grapes begin to give up their juice and the skins wrinkle.
  • Once cool enough to handle, put the grapes into a large measuring cup and blend with a stick blender to your desired consistency (I made mine relatively smooth with some big chunks still in there). You should have around 4 cups of grape puree.
  • Place the puree, sugar, and lemon juice in a heavy-bottomed pot. Bring to a boil over medium-high heat, then cook, stirring frequently, until the jam passes the plate test or shows 220 degrees F on an instant-read thermometer.
  • Remove the jam from the heat and funnel into prepared jars. Wipe rims, apply lids and bands, and process in the water bath canner for 10 minutes. After canning, allow the jars to sit for 24 hours. Check seals, remove bands, label, and store.