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Old 12-01-2008, 10:11 AM   #1
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Concord Grape Jam (TNT)

Concord Grape Jam (TNT)
based on a recipe by "Preserving in Today's Kitchen," by Jeanne Lesem Winner
This is an excellent book!
Yield 4 cups


3 pounds ripe Concord grapes, or a 2-quart basket containing about 3 to 3-1/4 pounds
3 cups sugar

Stem, wash and drain grapes. Place them in a 4-quart saucepan. Using a potato masher, crush them. The grape juice should be released. Quickly bring them to a boil while stirring to prevent burning and sticking. Boil for 10 minutes. You are looking for the grape pulp to turn white and for the grape skins to become tender. Take the pan off the heat and using a food mill or strainer, push the juice and pulp through until you have 4 cups. Be careful not to crack or scrape the seeds or your jam will be bitter.

Once again, bring the grape puree to a boil quickly. I wash and use the same 4-quart saucepan. Stir in the 3 cups of sugar and continue stirring until the sugar melts. While stirring constantly to avoid having your jam burn, ontinue to boil the puree for about 20 minutes, or until the gel tests almost done.

Concord grapes are very rich in pectin. Because of this, it is very easy to overcook. If that should happen place the jam back in the clean saucepan, add a spoon or so of water. Then, reheat to a boil, and redo the gel test.
While making the jam, have your hot sterilized jars, and seals ready. Immediately ladle the jam into the jars, seal and place them in a waterbath and let them boil for 10 minutes or however long according to where you live. Cool, label and store.

If any of your jars do not seal, store them in the refrigerator and use that jam first.

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