A small boy holding a partially eaten peanut butter and concord grape jam sandwich.

5 / 4 votes

Concord Grape Jam

This concord grape jam--nothing but concord grapes, sugar, and citrus juice--is the best and easy to make and creates nothing but smiles. So simple. So much more satisfying than store-bought.

Prep Time45

Cook Time45

Total Time1 30

Course: Condiments

Cuisine: American

Servings: servings | 6 cups

Calories: 118

Equipment

Sterilized canning jars (See note below)

Ingredients

▢ 4 pounds Concord grapes, stemmed
▢ 2 1/2 pounds granulated sugar
▢ 3 ounces (6 tablespoons) fresh lemon juice, strained
▢ Very finely grated zest of 1/2 an orange, orange part only, not the underlying bitter white pith
▢ 1/2 ounce (1 tablespoon) fresh orange juice, strained

US - Metric

Instructions

Place a saucer with 5 metal teaspoons in your freezer for testing the jam later.
Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape, being careful to catch all the grape insides and juices in the pan. Set the skins aside in a large bowl.
☞ TESTER TIP: When squeezing the grapes, try to keep the stem end pointing down towards the inside of the pot. The skins will slip off more easily and the juices won't splash quite as much.
Bring the grape insides and juices to a simmer over medium heat, cover, and cook until soft, 3 to 5 minutes. Immediately force as much of the pulp as possible through a fine-mesh strainer or chinois placed over the bowl of grape skins. Discard the seeds.
Add the sieved grape pulp, sugar, lemon juice, orange zest, and orange juice to the grape skins, stirring well. Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive pot. Bring to a boil over high heat.
Continue to cook the jam, stirring very frequently with a heatproof rubber spatula. If the jam starts sticking, lower the heat slightly. When the jam is done, it will acquire a glossier sheen and will have a thicker, more luxurious look than it did initially, usually after 20 to 30 minutes.
Test it for doneness after 20 minutes of cooking. To test, remove the jam from the heat and carefully transfer a small half-spoonful to one of your frozen spoons. Place the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see how quickly the jam runs; if it's reluctant to run, and if it has thickened to a spreadable consistency, it is done. If it runs quickly, cook the jam for another minute or two, stirring, and test again. Repeat as needed.
When the jam is ready, skim any white foam from its surface with a stainless-steel spoon. Pour the jam into sterilized jars and process according to the manufacturer’s instructions. Stash at room temperature for up to several months.

Notes

Refrigerator Jam Safety

Use sterilized heatproof jars. To sterilize, wash jars and lids in hot, soapy water, rinse well, then either run them through a dishwasher’s sanitize cycle or submerge in boiling water for 10 minutes; let air-dry (do not towel-dry). Fill hot, cap, and refrigerate promptly (≤40°F). Use clean utensils—no double-dipping. Keep 2 weeks (low-sugar: 7–10 days). If any mold appears, discard the entire jar—do not taste. For longer storage, freeze up to 3 months with ½-inch headspace. Label and date.

Nutrition