This sweet, fruity jam has an intense grape flavor. It's silky and smooth, but still has a few intact grape skins in it that add a nice bit of texture. This jam makes a great spread for muffins and toast, and it is also a great filling for cookies and bars.
For this recipe, you'll need Concord grapes that have seeds. Grape seeds contain tons of pectin, the compound that given jams and jellies their thick, smooth texture. Seeded grapes can be a bit hard to find, since seedless grapes are way more popular that their seeded brethren. The only place I can get seeded Concord grapes is at my local farmer's market. The grapes start showing up at the market during mid-autumn.
This recipe is adapted from the Grape Jam recipe found in the Better Homes and Gardens New Cook Book, 14th Edition:
Grape Refrigerator JamNotes:
4 c seeded Concord grapes
1 c water
1 1/2 c sugar
1. Remove the skins from half of the grapes. Set the skins aside.
2. Place the unskinned grapes and the insides of the grapes that you just skinned into a large saucepan. Place the pan over medium heat, place a cover on the pan, and cook for 10 minutes or until the grapes are soft and mushy.
3. Place the contents of the sauce pan into a sieve or fine strainer. Strain the grapes to separate the skins and seeds from the grape pulp. Discard the strained seeds and skins.
4. Measure out 1 1/2 cups of the strained grape pulp and return it to the sauce pan. Add the water and the grape skins that you set aside in step 1. Cover the pan and cook this mixture over medium heat for 10 minutes.
5. Uncover the pot, add the sugar to the grapes, and bring the mixture to a rapid boil. Boil the mixture for 10 minutes or until the jam sheets off of a metal spoon, stirring often. Skim off and discard any foam that forms on top of the jam.
6. Ladle the hot jam into clean glass jars, leaving a little room at the top of each jar so that the jam can expand. Place a lid on each jar. Allow the jam to cool completely and then store the jam jars in the refrigerator or freezer.
- This jam will stay fresh for about a month when stored in the refrigerator, and it will keep for about a year when stored in the freezer.
- This recipe makes just enough jam to fill 2 half pint jars. If you want, you can double this recipe and cook it in a large stock pot.