Concord Grape Jam
We missed lot of get togethers this year due to Corona. We missed our family vacation too. Being home bound needed some sanity and fresh air for everyone. So a bunch of our friends decided to drive an hour away and visit a vineyard to pick some fresh concord grapes.
The scenic view of acres of vineyards and other fruit orchards were appeasing to our eyes. The dark bluish purple plump concord grapes studded on every 5 to 10 inches on the vine were so tempting.
The friendly owners of the vineyard provided clippers and carts to pick the grapes. Kids went with their cart to one side and adults went into another direction. Within 30 minutes everyone came back with carts full of grapes. We were not sure what to do with all these grapes. We ended up buying 69 lbs of grapes.
Yields - 1 pint jar
6 cups - Fresh Concord Grapes
3/4 cup - sugar
1 tbsp - lemon juice
1 cup - water
- Wash concord grapes thoroughly under running water and separate them from the stem.
- Squish few of them and collect the skin and the white part of the grapes without seeds. Save up to 1/2 cup.
- Blend rest of the grapes on low speed in a blender. Strain the pulp with 1 cup of water so that all the juice is strained well.
- Transfer the juice, the skin and the white pulp that was collected into a sauce pan.
- Add sugar and lemon juice to it and let it come to a boil.
- Lower the flame and let it cook for 20 minutes or till it thickens slightly.
- You can test the consistency by pouring a spoon full of the jam on a cold plate. Let it cool for a minute. Run your finger through the middle of the jam on the plate. The jam should stay separated.
- Turn the flame off and transfer the hot jam into a sterilized bottle.
- Once the jam cools off completely, you can store it in the refrigerator.
- Enjoy them with bread, waffles, pancakes, yogurt etc.