Grape Jam
Try your hand at fresh Grape Jam, made with stemmed Concord grapes.
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Makes: About 6 half-pint jars
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Ingredients
- 2 quarts Concord grapes, stemmed
- ½ cup water
- 6 cups sugar
Instructions
- Sterilize canning jars, and prepare two-piece canning lids according to manufacturer’s instructions.
- Separate pulp from skins of grapes. If desired, chop skins in a food blender or chopper.
- In a large pot, cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about ½ cup).
- In a separate pot, cook pulp without water until soft. Press through a sieve or food mill to remove seeds.
- Combine pulp, skins and sugar. Bring to jellying point, about 10 minutes. As mixture thickens, stir frequently to prevent sticking.
- Fill hot jam into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel, and adjust two-piece metal canning lids. Process in a boiling water canner, following manufacturer’s instructions. The recommended process time for grape jam in a boiling water canner is 5 minutes for half-pint or pint jars.
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