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This is part two (here’s part one) of what I did with my Concord grapes, and I wanted to get this recipe posted before Concord season is too much of a distant memory.  Eating this jam makes me wish for a jar of homemade roasted peanut butter and a loaf of fresh baked sourdough bread.  PB&J with a grown-up flair…and I’d be one happy girl.

Instead, I found some fresh rosemary bread at my local grocery store (thank you, Wegmans, for having a fantastic in-store bakery!) which was a lovely pairing with the jam.

I’ve shared a couple different jams/jellies so far on my blog (Cherry Jam, Cranberry Jam, and Rose Petal Jelly) and people always ask me if they’re difficult to make.  The answer is not at all!  However, you will most likely want to invest in a run-of-the-mill candy thermometer (I’ve seen them for less than $10 though).

All jams/jellies need the right combination of fruit, pectin, acid, and sugar to gel or set properly.  All fruit naturally contains pectin; however, some fruits have more pectin than others.  Grapes have enough pectin on their own that they don’t need additional pectin; they do however, need a little bit of added acid (in the form of lemon juice) and sugar.  (To read more about getting your jam/jelly to set properly, check out the University of Missouri’s fantastic article on this topic.)

The other point of contention for many people is how to tell when the jam is done.  There are three methods I know of for testing this:

1)      The Temperature Test:  The jam should be at 220F (this is the magic number if you’re at sea level, like me); a cheapie candy thermometer works fine here.

2)      The Sheet Test:  Dip a wooden spoon into the jam and hold it sideways over the pot; the jam should fall off in a sheet, or the last jam to drip off should hang off the spoon in a bulging drop but not fall.  (You can see what this should look like in this post.)

3)      The Freezer Test:  Freeze a plate, then put a little jam onto the frozen plate and put it back into the freezer for a few minutes; the jam should gel and not run.

I like to do both the Temperature Test (because it’s reliable) and the Sheet Test (because it’s fun!).

A Note on Measurements:  This recipe can be easily adjusted for however many grapes you want to use.  If the grapes are at their peak of ripeness, use a ratio of 1 cup of sugar and 1 teaspoon of lemon juice per 1 pound of grapes (increase the sugar as necessary if your grapes are tart, but leave the amount of lemon juice the same).

Concord Grape Jam (Adapted from Epicurious)

Yields about 5 to 6 cups 

3 lb Concord grapes (weighed after you remove the stems)*

3 cups sugar

3 teaspoons lemon juice

Slip the skins off the grapes.  Transfer the skins to a food processor and pulse a few times, but do not puree; set aside.

Transfer the grape insides to a heavy-bottomed, lidded 5-quart pot; cover the pot, bring to a simmer over medium heat, and simmer 10 minutes.  Turn heat off and cool to room temperature (this will take a couple hours).  Transfer the grape insides to a cheesecloth-lined sieve fitted over a bowl to catch the liquid; gently wring the cheesecloth to extract as much liquid as possible.

Transfer the liquid back to the pot, along with the processed grape skins, the sugar, and the lemon juice.  Bring to a boil over high heat (uncovered), then turn heat down and simmer (uncovered) until jam is done (see one of the tests above), about 30 to 35 minutes, stirring frequently.

Transfer the jam to sterile jars; the jars should be preserved through canning or stored in the refrigerator.

*Wash the grapes before you de-stem them, but weigh them after.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. Have never made jelly before but if I do, at least now I know how to test it. Your jam looks better than store bought. Love the deep dark colour from the concord grapes. Sounds perfect with the Rosemary bread.

  2. That’s a gorgeous color on your jam- it looks so good! IMHO, grape is the very best jelly for a good pb&j. I love making my own jams, but good grapes aren’t easy to find. Wegman’s is my favorite grocery store in my area, even though it’s almost an hour away. :)

  3. Mmmm, grape jelly and rosemary go so wonderfully together — dare I say, even better than PB&J? :)

  4. this jam looks so yummy and I LOVED your grape juice recipe too!


    this looks so cool – well done

    Betty Bake x

  5. I dont know if i have ever had grape jam. It’s not really something we make a lot of here in Australia. Still it looks really delicious.

  6. I have always a jar of homemade jam in my fridge. This one looks delicious Faith!

  7. Beautiful! This jam would be fabulous in peanut butter thumbprint cookies. I think I just gained 5lbs dreaming about it. And I miss Wegmans – what a great store!

  8. Grown-up PB & J is a fab idea :)
    This looks amazing!

  9. Jelly always looks so difficult for me to make but I sure do love homemade jams and jellies! I bet it was wonderful on that rosemary bread!

  10. Magnificent and surely divine!



  11. I have Concord Grape Jam envy! We’ve only had the store bought varieties. Homemade must be heavenly!

  12. What lovely color..yet to make grape jam, and this sounds just perfect!

  13. Ive always been a.grape jelly girl. I bet homemade its just risiculous good.

  14. I made this last year with Sarah’s recipe (all our fingers in the pie) and was crazy about it… one of my favorite jams now. Thanks for the great tips on doing it.

    About rose petals… I went to a demonstration of Danish food and Reni Redzipi of NOma was there… they had pickled rose petals and they were insanely good… sweet and sour and smelling like roses. I must try them next year!

    Lovely pictures, Faith!

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