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Concord Grape Jam

Classic Concord Grape Jam

  • Author: Charmian Christie
  • Cook Time: 45 mins
  • Total Time: 45 mins
  • Yield: 4 cups 1x
  • Category: Condiment
  • Cuisine: Canadian

Description

Concord grapes are the best for this traditional, hand-me-the-peanut-butter jam. Sure they have pesky seeds, but seedless Coronation grapes aren’t as intense and still have enough seeds you’ll have to strain the fruit anyway.


Scale

Ingredients

  • 2 pounds, Concord grapes
  • 1/2 cup water
  • 3 cups sugar
  • 1/4 cup bottled lemon juice

Instructions

  1. Skin the grapes: Pinch the grapes to separate the skins from the pulp. Put the skins in a large nonreactive saucepan and the flesh in a medium pan as you go.
  2. Cook the skins: Add the water to the pot of skins and bring to a boil. Reduce the heat and simmer for 15 minutes.
  3. Cook the pulp: While the skins are cooking, bring the grape pulp to a simmer and cook until the grapes soften and begin to lose their shape, about 10 minutes.
  4. Removing the seeds: Place a fine mesh sieve over a bowl and push the pulp through the sieve using the back of a large ladle. Discard the seeds and add the de-seeded pulp to the skins.
  5. Cook the jam: Add the sugar and stir until it dissolves. Stir in lemon juice. Bring to a boil, then reduce to a simmer. Stir the jam continuously, skimming off the foam as necessary, until the jam is set, about 15 minutes. (Click here for ways to know the jam is set.)
  6. Fill the jars: Remove the pan from the heat. Fill hot, 125 mL (1/2 cup) mason jars, leaving 1/4 inch heasdpace. Release trapped air using the bubble tool or a wooden skewer. Wipe the rims clean, centre the lids on the jars and screw on the rings to fingertips tight.
  7. Process the jam: Use the canning tongs to place the jars in the hot water. Cover and bring to a boil, for 10 minutes. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes before removing. Using canning tongs, place the jars on a heat-proof surface where they won’t be disturbed for 24 hours. Check the seals. If any jar has not sealed properly, refrigerate it and use it first. Store sealed jars in a cool, dark place for up to 1 year — if it lasts that long.