5 from 2 votes

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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

5 from 2 votes

Author: Miranda Couse

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Servings half pint jars

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Ingredients

Instructions

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 1/4 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.