Easy to make and delicious to eat, concord grapes make some of the best jam you’ll ever eat. Use this recipe and canning instructions for making and preserving a few batches of concord grape jam so you’ll have plenty for your family and some to share.
Concord Grape Jam Recipe
* 2 quarts of concord grapes, stems removed
* 6 cups of sugar
* 2 ounces fresh lemon juice
* ½ ounce fresh orange juice
** Recipe makes 4-6 pints of jam.
Work over large sauce pan and squeeze grapes flesh and juice out of their skins and into pan. Set skins aside. Over medium heat, bring grapes to a slow simmer and continue cooking until soft, 3-5 minutes. Transfer hot grapes to fine mesh sieve and push through to remove seeds and large pieces of grape flesh.
Combine cooked, strained grapes, sugar, grape, lemon and orange juice along with grape skins (rough chop if desired) in sauce pan and cook over medium-high heat until mixture reaches the jelly stage, about 20-30 minutes. Begin testing jam at 20 minutes by placing a little hot jam on a frozen metal spoon, then place in freezer for 3 minutes. Take spoon out of freezer and tilt, when jam doesn’t run on the spoon, it’s done.
When jam is done, use a large stainless steel spoon to skim the foam off the top. Transfer hot jam into prepared canning jars for processing.
Canning Concord Grape Jam
Wash and sterilize canning jars and have them setting in a pot of simmering watering, along with canning rims and lids, while you’re making the jam. Use tongs to lift the hot jars, pour water out of each jar and fill to within ½ inch of jar to with grape jam. Remove air bubbles from the jam by running a spatula around the top, wipe jar tops and sides clean with paper towels, then place hot lid and rim on jar. Tighten lid and place in water bath canner or other large pot with a bottom rack.
Process pints or half-pints of jam for 5 minutes after the water in the canner has begun to boil. Lift jars of concord grape jam out of the canner and place on a folded towel until lids seal and jars cool to the touch. Store in a cool, dry place for up to 2 years.