Tag Archives: grape

Concord Grape Jelly

11 Oct

A few weeks ago, we got a bunch of grapes in our CSA. At first I had no idea what kind they were, and when I took a bite, it was definitely not pleasant. A quick Google search led me to my answer, Concord Grapes.

So what do you do when you get a bunch of Concord Grapes in your CSA? You make Concord Grape Jam, DUH.

I’m telling you, peanut butter and jelly sandwiches will NEVER be the same once you’ve made your own Grape Jam. It’s unreal. It’s magical. It’s the best thing ever. The only sad thing about this jam is that I only was able to make one jar and now it is almost gone. Must.Get.More.Grapes.

The link will have the original recipe which makes about 3-4 jars. The recipe below is enough for 1 pint of jam.

Concord Grape Jam
Recipe from The Hungry Mouse

Ingredients

  • 1lb Concord Grapes
  • 1 cup sugar
  • 1 tbsp lemon juice
Directions
  1. Skin the grapes by pinching one grape between two fingers and grabbing the meat of the grape. Separate the grape skin and the grape meat into 2 different bowls.
  2. Add the skins of the grape to a food processor with half of the sugar and process until liquefied. Grape skins stain EVERYTHING, so be careful, ok?
  3. Combine the pureed skins and the grape meat in a heavy bottomed, medium sized sauce pan. Add the lemon juice and the remaining sugar and stir to combine
  4. Bring the mixture to a boil, stirring occasionally. Then reduce to a simmer and let it cook down for about 20 minutes, stirring occasionally again and making sure the jam doesn’t burn the bottom of the pan.
  5. Place a small plate in the freezer. Strain the jam using a mesh strainer into a heat proof bowl until just the seeds are left.
  6. Take your plate out of the freezer. Make sure it is cold to the touch. Spoon a small amount of the jam onto the plate and return to the freezer for ONE minute.
  7. Take the plate out of the freezer and hold it on its side. If the jam runs down the plate, return the mixture to the pan and reduce further. Repeat the test until the jam doesn’t slide down the plate.
  8. For a second test, move the jam a little by running your finger from the bottom to the top. If a slight skin forms, then it is done.
  9. Place into sterilized jars and either process in a hot water bath or let them sit to room temperature before putting them in the fridge.

 

 

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