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Gluten Free Grape Jam Drops

Gluten Free Grape Jam Drops

Gluten free jam drops filled with a homemade refined sugar free grape jam.
Course Dessert
Keyword Dairy Free, Gluten Free, Grain Free, Preservative Free, Refined Sugar Free, Soy Free, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10


Grape Jam

  • 250g black grapes (seedless) 
  • 1/4 cup water 
  • 1/2 lemon juiced
  • 1 tbsp honey (or rice malt syrup)
  • 1 tbsp white chia seeds



Grape Jam

  • We’ll make the jam first. In a small saucepan add grapes, water and lemon juice. Cook for 15 minutes or until grapes start to break down before removing from the heat and allowing to cool. 
  • Add grapes and any residual liquid to a blender and pulse to combine. Add honey and chia seeds and pulse again to combine. Refrigerate for 2 hours to set.


  • Pre-heat oven to 175°C. 
  • In a mixing bowl combine almond meal with tapioca flour and baking powder. 
  • Add softened coconut oil (like a butter texture) with rice malt syrup.
  • Use the back of a spoon to combine ingredients into a biscuit crumb.
  • Roll tablespoon portions of the dough into balls and place onto a lined baking tray.
  • Gently press into each dough ball to create a well for the jam. Shape with hands as needed, keep sides high enough to hold the jam.
  • Spoon jam into each hole and bake in oven for 12-15 minutes (watch closely so they don't burn.)
  • Allow to cool on tray before digging in! These jam drops are best enjoyed fresh or keep in an airtight container in the refrigerator. 


Recipe tips:
This recipe will make extra jam, perfect for spreading over toast, sandwiches, served with yoghurt or in your favourite jam recipes.
To make a textured jam, remove 5 grapes after they begin to soften in the saucepan and cut them by hand before mixing into the blended jam.
Baking tips: 
Keep the shaped dough sides high to hold the jam and prevent spreading. 
If your biscuits spread too far in the oven: 
Refrigerate the shaped cookie dough to firm up before baking in oven. 
To make this recipe Vegan friendly:
Use rice malt syrup in place of honey in jam.