Concord grape jam is my favorite preserve to make. The flavor is so unique – sweet, tart, and unmistakably grapey. The Island is covered with wild Concord grapes if you know where to look, but many gardeners grow their own, as does Morning Glory Farm. A piece of toast loaded with grape jam in the dead of winter is a really special treat.
- 8 cups Concord grapes
- 1/4 cup water
- 6 cups granulated sugar
- 1/2 lemon, juiced
- 1/2 teaspoon unsalted butter
1. Separate the grape skins from the pulp by squeezing the grapes between your fingers. Put the skins in the bowl of a food processor with 2 cups of sugar and pulse until coarsely chopped.
2. Place the grape pulp in a saucepan and bring to a boil. Reduce the heat and simmer until the grapes lose their shape, mashing them every few minutes with a potato masher. This takes about 10 minutes. Pour the grape pulp through a strainer into a
large bowl. Force out as much pulp as you can and discard the seeds.
3. Put the strained grape pulp back into the saucepan and add the grape skin sugar, remaining 4 cups of sugar, lemon juice, and butter. Bring the pot to a boil, reduce to a simmer, and cook for 45 minutes, skimming off foam as it forms.
4. While the jam cooks, prepare the jars. Place six clean canning jars in a large pot, cover with water, and boil for 10 minutes. Place the accompanying lids and rings in a separate pot, boil quickly, then turn the heat down to low to keep warm.
5. Once the jam has thickened and reached a gel-like state, fill the prepared jars until just below the rim with the hot jam mixture. Add the lids, screw the band fairly tight, and let stand until set. Jar lids should make a popping noise and have a concave indentation when properly sealed. If a jar is not properly sealed, replace the lid and repeat the process. Unopened jars of Concord grape jam can be stored in the pantry for at least a year. Open jars of jam will keep in the fridge for 6 months.
This recipe was originally published with the article 10 Ways to Preserve Fall Produce.
