- Concord Grapes,
- approximately 8-10 cups
- Sugar, 3 cups
Step 1: Squeeze the grapes so that the insides pop out and set the skins aside.
Step 2: Cook the insides on medium heat for 20 minutes or more, until broken down and very soft.
Step 3: Grind or chop the skins (I used my Cuisinart Food Processor) and mix with granulated white sugar in a large pot.
Step 4: Strain the seeds out. I used a metal colander and wooden spoon and pressed the grapes through, until all that was leftover were seeds and some pulp.
Step 6: Boil and Stir for 20 minutes until thickened. (I did not add pectin).
Step 7: Sanitize jars, lids, rings, and get your hot water bath canner boiling.
Step 8: Fill your hot, sanitized jarswith hot grape jam, leaving 1/4 inch head space. Seal with lids and rings, and tightened only fingertip tight.
Step 9: Process in boiling hot water bath canner for 10 minutes. Remove and set aside to rest for 24 hours. Jars will pop/seal right away, or within a few minutes of removing from hot water.
Step 10: Enjoy on a sandwich. This is my 3 year old, enjoying the leftovers for lunch.
Purple is my favorite color, I love these jars of jam, because they are so pretty.
Do you like grape jam, have you ever made it or had it? Most people make jelly I think…but this turned out to be quite wonderful and the skins softened up nicely. Everyone participated in licking the spoons, pots, and other tools clean when I was done. This will taste great this winter and spring!