Concord Grapes Jam

By DK on Oct 11, 2011
How to Make Easy Jam | Concord Grape Recipes
Ever since I discovered that I can make my own Jams at home, it has become an addiction. Though at times I still do tend to buy store bought jams, the amount of satisfaction I get while whipping up my own is unmeasurable! It had been a while since I made a batch and I was itching to give something new a try. I saw these Concord Grapes in the local store last week. I remembered this one recipe I was hoping to try and am I glad I did!
How to Make Easy Jam | Concord Grape Recipes
Its sweet and its slightly tart and its has the MOST AMAZING purple blue color. From what I read online, Concord Grapes (from Concord, of course!) are less sweet than regular grapes and which you can skin easily. You can give a slight squeeze at one end and you will find the pulp readily leaving their skins. These are mostly used for their juice, Jams and jelly - remember Welch? They are also used for making pies and tarts.  Due to the fact that they have large seeds they are normally not used for eating just as they are.
How to Make Easy Jam | Concord Grape Recipes
The thing that caught my attention about this recipe was that it used the grape skin too for making the Jam. Also there is no pectin or water added to it. Its downright minimal as far as the ingredients go. Just grapes and sugar!. Also the sugar is warmed in the oven in order to prevent the jam from cooling when it is added.
recipe courtesy from  home baking cookbook
Basic Information
Prep Time: Under 30 min
Cook Time: 30 min to 1 hour
Serves: 8+ people
Yield: Around 5 cups
  • 3 lbs ripe Concord Grapes
  • 3 cups Sugar (see Tips)
Sugar: The book suggests using additional 1 cup (total 4 cups) if you prefer your jam sweeter. I used only 3 cups and for us it was quite sweet already.
Wash the grapes well in cold water.
How to Make Easy Jam | Concord Grape Recipes
Pick the Grapes off their stems.
How to Make Easy Jam | Concord Grape Recipes
Squeeze them out of their skins into a stainless steel pot. Its totally fine if  a little skin stays stuck to the pulp.
How to Make Easy Jam | Concord Grape Recipes
Its a cumbersome process indeed but it doesn't take as long as you might think. The book suggested something on the lines of 15 minutes. For me, inspite of distractions galore from a little one trying to whisk the grape from the table to trying to capture photos, it took only 30 minutes.
How to Make Easy Jam | Concord Grape Recipes
Set aside the Grape skins. You will be using them later.
How to Make Easy Jam | Concord Grape Recipes
Yay! Pink fingers! Well you might have colored fingers even after washing them and you will be fated to remain with pink palms for the rest of your life..err..ahem! OK! Bad joke I know!
How to Make Easy Jam | Concord Grape Recipes
Place this pot of grape pulp over medium heat.
How to Make Easy Jam | Concord Grape Recipes
Cover and bring to a gentle boil.
How to Make Easy Jam | Concord Grape Recipes
Cook for about 5 minutes, stirring occasionally.
How to Make Easy Jam | Concord Grape Recipes
When the grapes have broken down to a mush remove them from the heat.
How to Make Easy Jam | Concord Grape Recipes
Place a large bowl in the sink and set the sieve over it. Pour the grape pulp into the sieve
How to Make Easy Jam | Concord Grape Recipes
and using a wooden spoon, push down the pulp through the mesh.
How to Make Easy Jam | Concord Grape Recipes
Discard the seeds.
How to Make Easy Jam | Concord Grape Recipes
Add the grape skin to the pulp
How to Make Easy Jam | Concord Grape Recipes
and bring it to a boil, stirring occasionally. Boil for 2 minutes wherein you will notice that the now this mixture has turned dark thanks to the color of the grape skins.
How to Make Easy Jam | Concord Grape Recipes
Alternatively while the jam was coming to a boil, warm the sugar in an 150F oven.
How to Make Easy Jam | Concord Grape Recipes
Gradually add the warm sugar, stirring in 1 cup at a time to the pulp.
How to Make Easy Jam | Concord Grape Recipes
Bring back to a rolling boil and cook stirring constantly.  Did you look at that color? Deep purple! Looks mindbogglingly good, isnt it?
How to Make Easy Jam | Concord Grape Recipes
How to check if your Jam is done?

1. Temperature Test – If the temperature (using a candy thermometer) shows 220ºF (or 104ºC), then the Jam is done. Make sure that your thermometer is placed vertically and the bulb is covered with the jam. The bulb should NOT touch the bottom of the pan.
2. Spoon Test – This is similar to how you test a sugar thread consistency.  Take a cool metal spoon and dip it into the boiling Jam mixture. When you life the spoon, if the Jam runs off the spoon like a syrup, then the Jam needs more cooking time. But if it is heavier and drops like slate/sheet off the spoon instead of flowing as drops, you know that the Jam is done.
3. Refrigerator Test - I mostly use this method to check the doneness of my jams. I keep a plate in the freezer and remove it when I want to test. I then pour a small amount of the boiling jelly/jam on this plate and let it sit in the fridge for few seconds. If the mixture gels /mounds and wrinkles when you push it with your finger, it's done. If runny and it does not have a body to it, then continue to cook the jam for few more minutes until it clears the nudge test.
More info in the Apricot Vanilla Jam Recipe
How to Make Easy Jam | Concord Grape Recipes
Follow the tutorial for Canning the Jam in my Plum Jam Recipe How to Make Easy Jam | Concord Grape Recipes This is the picture of my toast with Jam the next day during breakfast. See that beautiful purple color. YUM! How to Make Easy Jam | Concord Grape Recipes
11 members have made this recipe!
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Please click below to share your experiences while you were making this recipe. Thanks for your input!
126 Responses to “Concord Grapes Jam”
  1. eleanor

    :!: :!: :!: I made this a few weeks ago with my concord grape harvest and it is just amazing! I cut the amount of sugar by about a third and cooked it for a bit longer to get it thick enough (used the cold sliding spoon method to test). But, it’s perfect. The best jam I’ve made yet. My jars all sealed, too. :-D I am enjoying this jam so much I had to come back and thank you. Love this blog in general. Great recipes.

  2. Stu Borken

    To Christine Walter; Did you leave the skins in the jam? Did they sort of melt? Mine were just chewy. Maybe I did not cook them enough to melt them?

  3. Christine Walter

    Love this recipe, it came out great and my family loved the jam. Making a second batch, so delicious!!!!

  4. Bert

    This is absolutely wonderful. I wish I had tried it before I turned the rest of the grapes into juice. I think I cooked mine longer than necessary, but it now reminds me of jellied cranberry sauce and I will be serving it for Thanksgiving with my turkey because it’s Much better than any canned cranberry sauce.

  5. Alex

    How long will this jam last in the cupboard when sealed correctly?

  6. Richard Crossley

    I live in York in the north of England and have a grape vine on a west facing wall in my garden . Each year it produces large quantities of black grapes which i tend to leave for the birds (The Blackbirds love them) un less we have avery early season and a good summer so that they get sufficiently long a growing season to ripen and sweeten by October. This year was one such year and at the week end my daughter and i picked a good 7 pounds of grapes and used this recipe to make about54 pounds of jam. My grape vine is of german origin and the variety is Druiff Black Hamburg. The skins are black but the pulp is green . We spent an hour squeezing out the seeds and pulp and boiled it for 15 minutes until the seeds were released and mostly floated on the top. We then pushed the pulp through a metal sieve , added the skins and weighed what we had, adding 7 ounces of sugar per pound of pulp. This was then cooked for an hour on a good rolling boil until the cold plate test produced a stiff set (W e English lime our jam firm,not lime the sloppy stuff the French and Spanish produce!) . The result was a very fruity, tangy jam which was not sickly sweet and reminded me a little of a somewhat fragrant gooseberry jam .
    Thank you for posting this recipe as I would probably never have made jam of my grapes had i not stumbles upon it!

  7. Dan

    I made this lovely jam this morning. It took about two hours, but I took my time. I had a quart of grapes I bought on a whim and used 2 cups of sugar. The skins simmered down very well and nobody noticed them in the jam. We ate it this morning on toast when the family woke up and everyone gobbled it down. Its leagues better than Welches! Wonderful consistency. I was surprised how much it gelled without pectin. Just great.

  8. Cheri

    I have made this jam three times this week and it is amazing. The taste is so much better than store bought jam. I did blitz the skins a bit with a immersion blender on the third batch. Learned that I couldn’t let the temp reach 220 degrees or the jam became too thick. My family preferred 4 cups of sugar with 3 lbs of grapes. It’s good enough to eat by itself.

  9. Linda

    Cooked to 220. To thick what should I have done

  10. Barb

    We have just picked some wild grapes. In taking the skins off, we do not find any purple color getting on our hands…the pulp is light green; the skins are dark purple. Any idea what kind of grapes these are and will your recipe work for them even though they are obviously not concord grapes?

  11. Stu Borken

    I neglected to say that the product was a jam with a course texture from the pulp and from the skins, both of which I put thru the Foley Mill. The flavor was strongly of Concord grape and not too sweet. The firmness of the jell was perfection, I’m pleased I added one packet of liquid pectin. The negative issue was that I used 6 pounds of grapes which took for ever to squeeze because my kids drove over to our home to visit, then the grandkids came over, then the phone rang again and again then I made dinner and cleaned up and continued the jam making and then going thru the intricate process of canning the jam……therefore it took me from 3 to 9 PM. From now on I’ll buy jars of Welch’s…that’s what I say now, but, when I see those dark plump Concords in lugs next fall I’ll probably be smitten once again.

  12. Lisa

    Was worth the time. Tastes better then welchs grape jelly anytime.

  13. Stu Borken

    Dear Marilyn W.: Thank you for the great suggestion. I’m sure the squirrels and birds will appreciate it.
    The jam jelled. I’m giving it away as gifts tonight, New Years, to our family with young kids for PPJ’s. stu

  14. Marilyn W

    That’s a lot of work. I finally began wringing the grapes, which worked well in a deep pan. Better idea: Go to the store and buy a jar of Welch’s and you’ll never regret it. Leave the grapes as a feast for the birds and squirrels.

  15. Emily

    This recipe is PERFECT! Thank you so much! I had a combo of white sugar and brown sugar because I ran out and I used less because I prefer less sugar…but otherwise this is awesome and no one could believe I didn’t have to use pectin or chia seeds! I think I’ll make another batch, and this time I’ll use my handheld blender to make it a nice smooth grape jelly!

  16. Fran

    Has anyone tried using honey instead of sugar for sweetener :idea:

  17. Lisa

    I didnt watch the clock, but i went back and looked at the times of the photos i took at various stages. Took an hour and 8 minutes for me to go from peeled grapes to jelly in a jar. I dont know how long the peeling was. Was doing that in between other things. I made 3 lbs.

  18. Stu Borken

    You mean I didn’t boil the jam long enough for the skins to soften and almost melt? I had worked on the stuff for 6 hours and I could not go any longer. I had already gone to 4 grocery stores that day and baked up 7 pounds of beef liver and cooled it, boiled up and peeled a dozen eggs….I was bushed. From now on I’ll buy the jam. I have to downstairs to the cooling room and see if the jam set up…….

  19. Lisa

    They break down significantly, they dont look,like skins, just thicker jelly parts.

  20. Stu Borken

    To Lisa; Did you like the skins in the spreading on bread? I don’t think my grandkids would like this new addition to their classic grape jam.

  21. Lisa

    I followed exact and did three pounds. No,pectin needed!

  22. Stu Borken

    I made the jam yesterday. From 3 PM until 9 PM. I had 6 pounds of grapes. I squeezed each and every one. I followed the recipe and used the wrinkle test. I sampled some of the product with the skins and did not like the experience. Soooo, I poured it all into my Foley Mill and strained out the skins. The same mill I used to strain out the seeds earlier in the process. I cooked the final product to wrinkling on a frozen plate when pushed with my finger and then I got my 1/2 pint jars ready….I chickened out and added one envelope of liquid pectin, boiled for 1 minute and then canned 9 jars, 1/2 pints each. Flavor was excellent. Texture has yet to be determined……

  23. Lisa

    @Carol….Step 14 shows you put the skin back in. It becomes soft and adds to the consistency of the jelly.

  24. carol

    so you just let the skins in ?????

  25. carol

    what do you do with the skins??????http://chefinyou

  26. Jonathan

    Adding the skins back takes some time but that’s what makes this jam really great. The difference, to answer the question by Stu, is that the skins give bulk and make it more of a jam instead of the jelly. It has a wonderful texture and stays on English muffins or toast really nicely.

  27. Stu Borken

    I don’t understand what happens to the grape skins? Do you just leave them in the jam. What is it like eating jam with tons of grape skin? Or, do they break down and sort of melt?

  28. Salina E

    How long is shelf or refrigerator life?

  29. Bert Rutherford

    So what I googled was “processing grapes with Victorio” and it said in the blurb “I experimented with the grape attachment…” But I’m not finding that info anywhere in this. Recipe sounds awesome. Help! lol. What did you find out with the grape attachment with the Victorio? I have 3 1/2 five-gallon buckets sitting here and I want to use the easiest method to accomplish it.

  30. Lisa

    I have to say that your recipe was dead on. Perfect jelly, not too sweet, all flavor! Will use this method again and again. Do you know if I can apply the same concept to other fruits (peaches, for example?).

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