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Concord Grape Jam

October 12, 2011

 

Because we put our garden in on the late side this year, we’re just now dealing with tomatoes, tomatoes and more tomatoes.  And apples from the apple tree .. and pears from the pear tree. Right before we hit the harvest jackpot, though, my husband’s Concord grapes were ripe and ready to be taken care of.  Rob planted the grape vines a few years ago, and this is our first year of having anything other than a handful of grapes.

Having never worked with Concord grapes before, I chose a simple jam recipe and turned out surprisingly fantastic! My kids have been eating it … by the spoonful.  I made only a few jars, and ended up freezing them rather than canning them.

2 quarts Concord grapes
6 cups sugar

Wash and sort grapes.  Put into a large saucepan, cover and simmer 15 to 20 minutes, adding only enough water to prevent sticking, about 1/2 cup. Press through a sieve or food mill to remove seeds (most of the recipes I found online said to skin the grapes first, puree them with the sugar, then add them back in to the pulp to cook.  I skipped this part and everything turned out just fine. I am not a fan of adding extra unnecessary work to my life).

Add the seeded/skinned pulp back to the saucepan.  Bring slowly to a boil.  Add the sugar, stirring until it dissolves. Cook rapidly to the gelling point, about 10 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch head space. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

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