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Posts tagged ‘grap jam’

Concord Grape Refrigerator Jam

Grape Jam

Grape Jam

I have posted this recipe before but have been working on it and I think I improved on it. I found concord grapes last weekend at the farmers market and was immediately so excited, I love concord grape jam and had used my last jar from the batch I made last year. Honestly, a PB&J with this jam is amazing. I use less sugar than called for in the original recipe and use an apple with all of its’ pectin to help set this jam. It has a robust concord grape flavor, it’s not too sweet (just right in my opinion) and spreads like a dream.

Made: 48 oz jam ( I put in four 8 oz jars and 2 six oz jars)

Ingredients:

2 quarts (about 8 cups) concord grapes, cleaned and removed from stems

4 -4.5 cups sugar

juice of 1 lemon

1 small apple (I used green apple) peel on seeds and stem removed and quartered

Add grapes, sugar and lemon juice to a medium saucepan mash the grapes to release some of the juices. Bring to a boil on high heat, when it comes to a rolling boil reduce heat to medium and let simmer uncovered for about an 1-1 1/2 hours. You will notice it is thickening and it will coat your spoon. Drop some of the jam onto a saucer and if it thickens it’s ready.

simmering grapes

While the grapes are simmering sterilize your jars and lids, let them boil for 15 minutes, remove to a clean tea  towel to dry. When the grapes have finished cooking take a large non reactive bowl, I used an 8 cup heatproof glass measuring cup place a sieve on top and carefully pour the grapes into it. Stir it so that the liquid drips into the bowl, stir constantly and scrape the bottom of the sieve from time to time.

Strain it well

All you want left is the skin and seeds, push the pulp through, there will be very little left in the sieve.

See not much left only seeds and skin

Place the liquid back in the saucepan add the apple and simmer on medium for about 20 minutes or until apple is soft, remove apple. Pour into sterilized jars, screw lids on tightly and let sit until it reaches room temperature. It will become very thick, you know, like jam. Or if you have the equipment and know what you are doing you can process or preserve the jam. I added to sterilized jars pouring hot jam in them and they sealed but it’s not a good strong seal so I store in the refrigerator and it kept for several months unopened.

Grape Jam on buttered english muffin

Grape Jam on buttered english muffin