Hi! I’m Cassandre from Caramel Loafing. Today, I’m thrilled to share a simple yet exquisite French-style jam: Muscat Grape Jam (Confiture de Muscat). This easy homemade jam is bursting with plump, juicy grapes and an elegant sweetness that’s sure to impress.
Muscat grapes are one of the world’s oldest grape varieties, and they come in green, white, red, and deep purple. They’re famously used for winemaking, but their rich flavor and juicy flesh also make them perfect for fresh eating. Japanese Muscat grapes in particular are thin-skinned, seedless, and sweet—these shiny gems have become a must-try treat when visiting Japan.
This Muscat Grape Jam recipe perfectly captures that fresh aroma and tender, juicy texture in every spoonful. Inspired by France’s “Queen of Jam,” Christine Ferber, this method truly honors the fruit’s natural flavor through a gentle two-day process. It may sound long, but each cooking session is short—slowly candying the grapes gives you beautiful, plump fruit that bursts in your mouth. Pure jam heaven!
This homemade jam is incredibly versatile: spread it on toast for breakfast, swirl it into yogurt, pair it with ice cream or fluffy American pancakes, English scones, or biscuits. It’s even amazing stirred into black tea or served with seared duck breast or aged cheese for a sweet-savory twist. If you want a foolproof jam recipe that keeps the fruit texture intact, this Muscat Grape Jam is an absolute must-try!
Love jam? Don’t miss our popular French Strawberry Jam recipe.
Looking for something more elegant? Try our Rose Lychee Raspberry Jam—it’s an all-time favorite.
Or make our year-round classic: French Rum Vanilla Pineapple Jam.
French Muscat Grape Jam Recipe & Method
Ingredients
Makes about 500–600ml of jam. You’ll fill one 500ml jar plus one small 100ml jar.
- Muscat grapes 500g (17.6 oz), washed and drained
- Sugar 112g (4 oz) (for first stage)
- Water 30g (1 oz)
- Apple 200g (7 oz)
- Sugar 224g (7.9 oz) (for second stage)
- Fresh lemon juice 30g (1 oz)
- *One sheet of parchment paper cut to fit the surface of your mixing bowl
Use our dessert nutrition calculator to see the full nutrition info for this recipe.
How to Make French Muscat Grape Jam
- Cut about 20% of the grapes in half (around 10 grapes, or more to taste).
- Add 112g (4 oz) sugar and 30g (1 oz) water to a pot, then add all the grapes. Bring to a boil over medium-low heat and simmer for 5 minutes, stirring gently until the grape skins crack and the sugar fully dissolves.
- Pour the mixture through a strainer set over a mixing bowl to remove the skins. Return the peeled grapes and syrup to the pot and let cool.
- Peel, core, and slice the apple to get 200g (7 oz) of flesh. Cut into quarters, then thinly slice into 2mm pieces.
- Add the apple slices, 224g (7.9 oz) sugar, and 30g (1 oz) lemon juice to the pot. Stir gently over medium-low heat until it starts to bubble, then remove from heat.
- Transfer everything to a mixing bowl and cover with parchment paper, pressing it directly onto the surface. Allow it to cool completely, then cover with plastic wrap, and refrigerate overnight or for at least 12 hours.
- Pour the chilled mixture back into the pot. Bring to a boil over medium-high heat and cook for 6–8 minutes, stirring constantly and skimming off any foam.
- Check the consistency: Since apples add natural pectin, overcooking will make the jam too firm. Chill a small plate in the freezer and drop a little jam onto it—if it gels, it’s ready.
- Remove from heat and immediately ladle the jam into sterilized jars. Seal, then invert the jars to cool.
- ** Unopened, the jam keeps for up to 6 months. Once opened, enjoy it soon for the best flavor.
Watch the full step-by-step video here: How to Make French Muscat Grape Jam
French Muscat Grape Jam FAQ & Tips
This Muscat Grape Jam is fresh, sweet, and full of whole fruit. It’s perfect for beginners, but getting that perfect texture does take a few tricks. Here are the top questions and tips from our video so you can nail it every time!
Can I use other grape varieties? What should I adjust?
Most grapes work well for jam, but certain details matter. Muscat grapes have firm flesh and less juice, allowing them to hold their shape nicely. Varieties like Kyoho are juicier and softer, so if you use them, they might break down more during cooking. Always taste your grapes first—check their sweetness and firmness—then adjust the sugar and cooking time accordingly. If you’re unsure, do a small test batch to achieve the perfect result!
If my Muscat grapes are very sweet, can I reduce the sugar?
Yes! If your Muscat grapes are very sweet (above 20° Brix), you can definitely cut back on sugar. For this recipe, we used very sweet grapes and kept sugar at about 60% of the fruit weight, plus added fresh lemon juice for balance. If your grapes are more tart or average in sweetness, stick to 70–80% sugar for the best results.
Is all this sugar really necessary?
Sugar is essential for jam preservation—it acts as a natural preservative. Traditional jams typically contain sugar equal to about 80% of the fruit’s weight. If you intend to store your jam longer or give it as a gift, we recommend not going below 70%. Insufficient sugar can lead to several issues: a shorter shelf life, longer cooking times required to reach the ideal setting temperature (221°F/105°C–224°F/106°C), and a risk of overcooked or overly firm jam. Unless you plan to consume it all immediately, do not skimp on sugar!
Can I use grapes with seeds? How do I prepare them?
Yes, you can! It simply requires a bit more effort. If using seeded grapes, slice them in half and carefully remove the seeds before cooking. After cooking, allow the grapes to cool slightly, then peel off the skins if you desire that clear, plump texture. If you prefer to skip that step, you can blanch, crush, and strain them for a smoother jam—though this will result in a texture closer to a classic jam rather than a whole-fruit confiture. Choose whichever texture you like best!
How long should I cook the jam? How do I know it’s done?
This recipe uses a two-day process: candying the grapes overnight, then a quick cook the next day. On day one, the grapes rest in sugar to draw out moisture and infuse flavor. On day two, you heat it just enough to activate the natural pectin (around 221–224°F / 105–106°C). If you don’t have a thermometer, use the chilled plate test: drop a little jam on a cold plate—if it gels, it’s ready!
How long does this jam keep? Any tips for storage?
If your jam has enough sugar (70–80%) and you do proper hot sterilization and sealing, it keeps well at room temperature for 1–3 months unopened. If you reduce sugar, store it in the fridge and enjoy it quickly to prevent spoilage. Always use sterilized glass jars, seal tightly, and invert to cool for an extra-tight seal. These small steps help your jam stay fresh and delicious longer.
What are the best ways to enjoy this jam?
Beyond the classic spread on bread or baguette, try swirling it into Greek yogurt, drizzling it over vanilla ice cream, or pairing it with pancakes, biscuits, or scones. For a gourmet twist, serve it with seared duck breast or aged cheeses—it’s a match made in heaven for those who appreciate sweet and savory combinations! You can even stir a spoonful into Earl Grey or black tea for a delightful European-style brunch experience. This is a versatile jam you’ll want to incorporate into every meal!