RECIPE: Concord Grape Jam/Jelly

 This year I grew my own grapes. Ive alreasdy made two batches of jelly/jam. Im sure you'll love this recipe! I don’t know whether to call this a jam or a jelly as it sits somewhere between the two. I included grape flesh but omitted the seeds and skins.

RECIPE: Concord Grape Jam/Jelly

Homemade grape preserve reminds me of the grape jelly I ate as a kid but without the sugar, preservatives, and other garbage.

Ingredients:

·  4 lbs Concord grapes, washed and stemmed

·  6 tablespoons lemon juice*

·  1 1/2 cups granulated sugar

Cook the grapes on medium heat until they are soft, about 20-30 minutes. About halfway through, crush them with a wooden spoon or potato masher.

Push through a sieve to remove the seeds and skin but retain the flesh. I found that my old fashioned chinoise worked well here as the holes were just the right size.

Add the grape mash, lemon juice, and sugar to a non-reactive cooking pot. Heat on low, stirring until the sugar dissolves.

Turn up the heat and bring to a hard boil, stirring constantly to prevent scorching. Test for set after about 5 minutes.

Pour into sterilized jars leaving 1/4″ headspace and heat-process the jars in a boiling-water bath for 10 minutes.

*I used bottled lemon juice because it was all I had on hand. Even natural, bottled lemon juice has an odd flavour that does come through slightly so I’d suggest substituting with real lemons if you have them.

Makes about 5- 1/2 pint jars.

**Add mode sugar as needed :)