Grape Jam recipes don't come simpler than this classic homemade jam. Try the finished fruit jam on top of peanut butter toast, drizzled over pancakes, or mixed into yogurt.
Wash and stem grapes. Measure 10 cups. Remove skins from half of the grapes; set aside.
In an 8- or 10-quart pot combine the skinned and unskinned grapes. Cover and cook 10 minutes or until very soft. Press grapes through a sieve; discard seeds and cooked skins. Measure 3 cups of strained pulp; return to pot. Stir in the uncooked grape skins and water. Cook, covered, for 10 minutes. Uncover; stir in sugar. Bring mixture to a full rolling boil, stirring often. Boil, uncovered, about 12 minutes or until jam sheets off a metal spoon.
Remove pot from heat; quickly skim off foam with a metal spoon.
Ladle at once into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 5 minutes. Remove jars and cool on a rack until set.