Concord Grape Jam No Pectin with Jalapeño. Concord grapes (sometimes called Coronation or blue grapes) are only in season for a short window from mid-August to September, which makes this jam extra special. This isn't your average grape jam; it has a subtle kick from fresh jalapeño and a hint of rosemary that beautifully balances the sweetness!
Yes, it's perfect on warm, buttered toast, but where it truly shines is with cheese boards, grilled meats, or even as a glaze for roasted vegetables. Once you try it, you'll wish you had doubled the recipe.
Why We Love This Recipe
- Seasonal and special: Concord grapes are only available for a short time each year.
- Naturally thickened: No commercial added pectin required.
- Sweet with a kick: Jalapeño adds a subtle spice without overwhelming the flavour.
- Versatile: Great on toast, with cheese, or as a glaze for meats and veggies.
- Small batch: Makes about 3 jars, perfect for gifting or keeping in the fridge.
Recipe created in partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.
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Ingredients
- Coronation (Blue) Grapes
- Jalapeño
- Fresh rosemary
- Sugar
- Lemon
See the recipe card below for exact quantities.
Instructions
Prepare the freezer test plate: Place a small plate in the freezer to use later for testing the jam's consistency.
Separate grapes: In a heavy-bottom saucepan, squeeze the pulp out of the grape skins with your fingers. Place skins in a bowl and set aside.
Cook the pulp: To the saucepan with the grape pulp, add the jalapeño seeds and membrane along with the rosemary. Cover and simmer over medium-low heat for 8-10 minutes, until the pulp is soft and juicy.
Strain: Press the mixture through a strainer to remove seeds, rosemary, and membranes. Use a spoon to extract as much juice and pulp as possible. You should have about 2 – 2 ½ cups of strained juice/pulp.
Soften the skins: Return the strained pulp to the saucepan and add the reserved skins. Cover and cook over medium-low heat for 6-8 minutes, until the skins are softened.
Add flavour: Stir in sugar, lemon juice, lemon zest, and the finely diced jalapeño flesh. Bring to a boil over medium-high heat, stirring often, for about 7 minutes.
Check consistency: If the jam reaches 220°F, test it by spooning a little onto the chilled plate. After 1 minute in the freezer, it should gel and not run. If still loose, boil for 1-2 more minutes and retest.
Finish: Remove from heat and let the jam rest for 10 minutes. Ladle into clean jars with clean 2-piece lids. Store in the fridge for up to 6 weeks.
Canning Option – The Water Bath Method
To make shelf-stable, always follow home canning safety guidelines! Ladle into hot sterilized canning jars with new lids and process in a boiling water canner (or large pot) for 5 minutes. Stored properly, it will last up to 1 year.
Tips & Substitutions
- Grapes: If Concord grapes aren't available, try red seedless grapes for a milder flavour.
- Heat level: Adjust the jalapeño to your taste. Use less for a mild jam or add the whole pepper for extra heat.
- Sweetener: White sugar provides the best set, but you can substitute less sugar with part honey for added depth.
- Serving ideas: Spread on toast, pair with brie or goat cheese, spoon over grilled chicken, or drizzle over roasted vegetables.
FAQs
A: Jam is made with crushed or chopped fruit, which gives it texture with bits of skin and pulp. Concord grape jelly is made only with fruit juice, so it has a smooth, clear consistency.
Love this Concord Grape Jam recipe? Try these
Try this spicy jam on Turkey Burgers Stuffed with Stilton Cheese, add it to a charcuterie board, or even over ice cream! Or our Strawberry-Ginger Jam recipe.
📖 Recipe
Concord Grape Jam No Pectin with Jalapeño
Ingredients
- 2 ½ lbs container 1 ½ L Ontario Coronation (blue) grapes, washed and stems removed
- 1 jalapeño seeds and membrane for simmering, flesh finely diced for later.
- 1 sprig fresh rosemary
- 2 ½ cups sugar
- Juice of 1 lemon about 4 tablespoons
- Zest of 1 lemon about 1 packed tablespoon
Instructions
- Prepare the freezer test plate: Place a small plate in the freezer to use later for testing the jam's consistency.
- Separate grapes: In a heavy-bottom saucepan, squeeze the pulp out of the grape skins with your fingers. Place skins in a bowl and set aside.
- Cook the pulp: To the saucepan with the grape pulp, add the jalapeño seeds and membrane along with the rosemary. Cover and simmer over medium-low heat for 8-10 minutes, until the pulp is soft and juicy.
- Strain: Press the mixture through a strainer to remove seeds, rosemary, and membranes. Use a spoon to extract as much juice and pulp as possible. You should have about 2- 2½ cups of strained juice/pulp
- Soften the skins: Return the strained pulp to the saucepan and add the reserved skins. Cover and cook over medium-low heat for 6-8 minutes, until the skins are softened.
- Add flavour: Stir in sugar, lemon juice, lemon zest, and the finely diced jalapeño flesh. Bring to a boil over medium-high heat, stirring often, for about 7 minutes.
- Check consistency: If the jam reaches 220°F, test it by spooning a little onto the chilled plate. After 1 minute in the freezer, it should gel and not run. If still loose, boil for 1-2 more minutes and retest.
- Finish: Remove from heat and let the jam rest for 10 minutes. Ladle into clean jars with clean 2-piece lids. Store in the fridge for up to 6 weeks.
- 💬Tried this recipe? We'd LOVE it if you left a rating and review. Your feedback helps others… and it would really make our day!
how much juice should you be hoping to get from straining the pulp in step 2?
Hi there,
From 2.5 pounds of grapes, after straining the pulp, you should expect to get roughly 2 to 2 1/2 cups of juice, depending on the juiciness of the grapes and how thoroughly the pulp is pressed. Hope this helps!
Have a great day!
Elaine & James