Grape jam is the perfect condiment to spread onto a slice of toast, add to a peanut butter and jelly sandwich, or even as a topping for a bowl of homemade ice cream! I'm going to teach you how to make your grape jam using a delicious Concord grape jam recipe!
I've just discovered an awesome farmer's market that my husband may or may not have been open to telling me about. I understand completely why he wouldn't. They have awesome deals on everything and a little sort of like petting zoo for the kids. I'll have to remember to bring my camera next time I nag to go. Maybeeee.. this weekend. 😀
So, the last time we went I found concord grapes. I absolutely love concord grapes. I wait patiently to find these grapes every year. At the farmer's market I found a 4 quart box of grapes for six dollars. To me, that's a bargain. I grabbed them up and decided to go about making some grape jam with them. When it comes to store bought jams, my favorite is strawberry. I think maybe because my mom hated strawberry jam and only bought grape jam while I was growing up. It's a vicious cycle.
I read up on how to make grape jam and found a wonderful concord grape jam recipe that I used from Pinterest. Making concord grape jam is surprisingly a little labor intensive. I guess I never put a lot of thought into how grape jam is made. Once I tasted it after it was all done, it was all worth it. I can't wait to share it with my mom. It's going to blow her away.
Concord Grape Jam Recipe
Concord Grape Jam
- 8 cups concord grapes rinsed
- ¼ cup water
- 6 cups granulated sugar
- juice of half a lemon
- ½ teaspoon unsalted butter
- Remove the grape skins from the grape pulp. You can do this by giving a grape a squeeze between two fingers. Place the pulp in a medium saucepan and the grape skins in a large bowl.
- Once all the grape skins and pulp have been separated, place the saucepan with the pulp over medium heat. When the pulp comes up to a boil, reduce heat to low and let the pulp simmer until it becomes a liquid. It should take about 10 minutes.
- Place the skins into a food processor and pulse it until the skins are coarsely chopped.
- Add the skins in a stock pot with ¼ cup water. Heat over medium heat until the skins come up to a boil then reduce to low to simmer. Let the skins simmer about 10 minutes.
- Put the liquified pulp in a sieve or food mill over the stock pot with the skins and push the pulp through. Discard seeds.
- Stir to combine the pulp and skins. Add in the sugar, lemon juice, and butter. Stir to combine ingredients.
- Let the mixture come up to a boil over medium heat. Stirring occasionally.
- Once the jam comes up to a boil, reduce heat to low and simmer until the jam is reduced and thickened. A sure way to tell if the jam is ready is put a plate in the freezer to chill. Once chilled, pull out and dab a spoon full of jam on it. Place back in the freezer for 1 minute. Push the sides of the jam with your finger and if it doesn't move it's ready!
- Place the hot jam into hot sterilized jars. Wipe the rim with a damp towel. Place a hot lid on and ring. Tighten the ring down. Place into the hot water canner and make sure the water covers the lids. Once the water comes up to a boil, boil for 10 minutes. Remove from water and place under a warm towel. Let it sit overnight.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)