• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zimmy's Nook
  • Home
  • Recipes
  • About Us
  • Contact Us
  • Zimmy’s Blog
  • Services
menu icon
go to homepage
  • Home
  • Recipes
  • About Us
  • Contact Us
  • Zimmy’s Blog
  • Services
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Us
    • Contact Us
    • Zimmy’s Blog
    • Services
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Sauces, Marinades & Condiments

    Spicy Grape Jam

    Published: Aug 31, 2022 · Modified: Sep 26, 2024 by Zimmy · This post may contain Amazon and other affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    Coronation grapes (also called blue or concord grapes) are available for a brief time in Ontario from mid-August to September. So run, don’t walk to pick some up and make this Spicy Grape Jam!

    A jar of grape jam with with two bundles of Ontario grapes.

    Yes, it goes without saying that this jam is delicious on toast, but this slightly spicy, zesty jam really shines in unexpected, savory settings.

    This pectin free recipe is fridge safe for up to 6 weeks. Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long, you may want to double the recipe!

    Recipe created in partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

    Jump to:
    • Ingredients
    • Instructions
    • Pairing
    • Leave a Comment
    • 📖 Recipe

    Ingredients

    Ingredients for grape jelly without pectin are laid out: A bowl of blue grapes, sugar, rosemary, jalapeno and a lemon.
    • Coronation (Blue) Grapes
    • Jalapeño
    • Fresh rosemary
    • Sugar
    • Lemon 

    See recipe card for quantities

    Instructions

    Begin by placing a side plate in the freezer. This will be used to test if the jam is ready.

    Into a heavy bottom saucepan, use your fingers to squeeze the grape pulp out of the skin. Place the skins in a bowl and set aside. To the saucepan, add the jalapeño seeds/membrane and the rosemary. Cover and place over medium-low heat, simmer for 8-10 minutes or until pulp is soft and juicy. Strain the contents of the saucepan through a strainer to remove seeds, rosemary, and membrane. Use a wooden spoon to press down on solids to extract all the pulp and juice.

    Return the strained pulp and juice to pot, add reserved skins, cover, then cook over medium-low heat for 6-8 minutes longer or until skins are softened.

    Add the sugar, lemon juice, lemon zest, diced jalapeño and bring to a boil on medium-high heat, stirring regularly for 7 minutes. If the temperature of the jam has reached 220°F, it should be ready. However, add a spoonful of jam to the plate that you placed in the freezer, and let it chill for 1 minute. The jam should gel and not be runny. If not, place pot back on heat and boil for another 1-2 minutes.

    Let jam rest for 10 minutes away from the heat. Then ladle into clean jars with clean 2-piece lids. Keep jars of jam in the fridge for up to 6 weeks.

    **Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long!

    Spooning grape jam into jars.
    Three jars of jam in front of a container of Ontario Coronation grapes.

    Pairing

    Try this spicy jam on Turkey Burgers Stuffed with Stilton Cheese, add it to a charcuterie board, or even over ice cream!

    A jar of grape jam in a tray with a turkey burger, grapes, chips and cucumbers.
    A top down image of a colourful tray with burgers, grape jam, blue grapes, tomatoes, chips and condiments.
    What is the difference between spicy grape jam and spicy grape jelly?

    Jam is typically made from crushed or chopped fruit, resulting in a spread with visible fruit pieces and skins. Jelly is made with the juice of the fruit and is smoother in texture. Both have similar flavours, but differ in texture.

    Leave a Comment

    If you get the chance to try this Spicy Grape Jam recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James

    📖 Recipe

    A jar of grape jam with with two bundles of Ontario grapes.

    Spicy Grape Jam

    Coronation grapes (also called blue or concord grapes) are available for a brief time in Ontario from mid-August to September. So run, don’t walk to pick some up and make this spicy grape jam!
    Yes, it goes without saying that this jam is delicious on toast, but this slightly spicy, zesty jam really shines in unexpected, savory settings. Try it on Turkey Burgers Stuffed with Stilton Cheese, add it to a charcuterie board, or even over ice cream! This pectin free recipe is fridge safe for up to 6 weeks.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Inactive time 10 minutes mins
    Total Time 50 minutes mins
    Course Condiments, Topping
    Cuisine Canadian
    Servings 3 cups

    Ingredients
      

    • 1 ½ L container 2.5 pounds Ontario Coronation (Blue) Grapes, washed and stems removed
    • The seeds/membrane of one jalapeño (note: the pepper will be used and diced at a later step)
    • 1 sprig fresh rosemary
    • 2 ½ cups sugar
    • Juice of 1 lemon approximately 4 tablespoons
    • Zest of 1 lemon approximately 1 packed tablespoon
    • 1 tablespoon finely diced jalapeño use 2 tablespoons if you prefer more spice

    Instructions
     

    • Begin by placing a side plate in the freezer. This will be used to test if the jam is ready.
    • Into a heavy bottom saucepan, use your fingers to squeeze the grape pulp out of the skin. Place the skins in a bowl and set aside. To the saucepan, add the jalapeño seeds/membrane and the rosemary. Cover and place over medium-low heat, simmer for 8-10 minutes or until pulp is soft and juicy. Strain the contents of the saucepan through a strainer to remove seeds, rosemary, and membrane. Use a wooden spoon to press down on solids to extract all the pulp and juice.
    • Return the strained pulp and juice to pot, add reserved skins, cover, then cook over medium-low heat for 6-8 minutes longer or until skins are softened.
    • Add the sugar, lemon juice, lemon zest, diced jalapeño and bring to a boil on medium-high heat, stirring regularly for 7 minutes. If the temperature of the jam has reached 220°F, it should be ready. However, add a spoonful of jam to the plate that you placed in the freezer, and let it chill for 1 minute. The jam should gel and not be runny. If not, place pot back on heat and boil for another 1-2 minutes.
    • Let jam rest for 10 minutes away from the heat. Then ladle into clean jars with clean 2-piece lids. Keep jars of jam in the fridge for up to 6 weeks.
    • ** Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long!
    • Rate this Recipe. If you make this, please leave a review letting us know how it was!

    Notes

    The Turkey Burgers Stuffed with Stilton Cheese recipe can be found here. https://zimmysnook.ca/turkey-burgers-stuffed-with-stilton-cheese/
    Keyword concord grape jam no pectin, concord grape jam recipe, concord grape jam with skins, concord grape recipe, grape jam recipes without pectin, jalapeno grape jelly, Ontario grapes
    Tried this recipe?Let us know how it was!

    More Sauces, Marinades & Condiments

    • A bowl of Easy Homemade Ginger Scallion Sauce
      Easy Homemade Ginger Scallion Sauce
    • Four strip loin steaks each skewered with two shrimps and coated with teriyaki sauce.
      Easy Teriyaki Grilled Steak & Shrimp 
    • A perfectly grilled long bone ribeye with cowboy butter.
      Cowboy Butter Steak
    • A large mason jar filled with Strawberry-Ginger Jam on a board with a sourdough loaf and fresh strawberries.
      Strawberry-Ginger Jam

    Reader Interactions

    Comments

    1. kk

      September 25, 2024 at 4:40 pm

      how much juice should you be hoping to get from straining the pulp in step 2?

      Reply
      • Zimmy

        September 26, 2024 at 10:31 am

        Hi there,
        From 2.5 pounds of grapes, after straining the pulp, you should expect to get approximately 1 1/2 to 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

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

    More about us →

    Grilling in the Nook 🔥

    • A single lamb lollipop chop is being lifted off a smoky grill.
      Charcoal Grilled Lamb Lollipops with Herb-Garlic Sauce

    • Four reverse seared pork chops served with an orange salsa and a smoky mojo red cabbage slaw.
      Reverse Seared Cuban Mojo Pork Chops with Citrus Glaze

    • A close up of a plate of Butterflied Chicken Drumsticks with Sweet & Spicy Herb Sauce.
      Butterflied Chicken Drumsticks with Sweet & Spicy Herb Sauce

    • An Asian-Glazed Prime Rib Roast on an Ooni Grizzler Plate and served with a vegetable medley of bok choy, corn, carrots, red onions and red peppers.
      Asian-Glazed Prime Rib Roast

    See more Grilling in the Nook →

    Follow us!

    Join our mailing list

    Hestan Culinary – Save 20% off use code: ZIMMY20

    Click the image to shop. *Discount not available during promotional periods.

    Ooni

    Ooni Koda 16
    Ooni Koda 16

    Footer

    ↑ back to top

    About

    • Privacy Policy

    JOIN OUR MAILING LIST



    Contact

    • Contact
    • Services

    As an Amazon, Hestan Culinary and Ooni Affiliate I earn from qualifying purchases.

    Copyright © 2023 Zimmy's Nook