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
- 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.
- Cook the skins: Add the water to the pot of skins and bring to a boil. Reduce the heat and simmer for 15 minutes.
- 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.
- 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.
- 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.)
- 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.
- 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.