Concord Grapes Jam by DK on Oct 11, 2011
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!
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.
- Cook time:
- Prep time:
- Serves: 8+ people
- Yields: Around 5 cups
Ingredients
- 3 lbs ripe Concord Grapes
- 3 cups Sugar (see Tips)
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.
Method
1.
Wash the grapes well in cold water.
2.
Pick the Grapes off their stems.
3.
Squeeze them out of their skins into a stainless steel pot. Its totally fine if a little skin stays stuck to the pulp.
4.
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.
5.
Set aside the Grape skins. You will be using them later.
6.
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!
7.
Place this pot of grape pulp over medium heat.
8.
Cover and bring to a gentle boil.
9.
Cook for about 5 minutes, stirring occasionally.
10.
When the grapes have broken down to a mush remove them from the heat.
11.
Place a large bowl in the sink and set the sieve over it. Pour the grape pulp into the sieve
12.
and using a wooden spoon, push down the pulp through the mesh.
13.
Discard the seeds.
14.
Add the grape skin to the pulp
15.
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.
16.
Alternatively while the jam was coming to a boil, warm the sugar in an 150F oven.
17.
Gradually add the warm sugar, stirring in 1 cup at a time to the pulp.
18.
Bring back to a rolling boil and cook stirring constantly. Did you look at that color? Deep purple! Looks mindbogglingly good, isnt it?
19.
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
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
Follow the tutorial for Canning the Jam in my Plum Jam Recipe
This is the picture of my toast with Jam the next day during breakfast. See that beautiful purple color. YUM!
This is the picture of my toast with Jam the next day during breakfast. See that beautiful purple color. YUM!
Filed Under these categories
- 226 American
- 291 Dairy Free
- 447 Gluten Free
- 8 Jams
- 705 Kid Friendly
- 384 Nuts Free
- 499 Vegan Recipes
Recipe Reference
recipe courtesy from home baking cookbook
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13 Member Reviews
By D Lynn on Oct 9, 2014
Huntress Heavenly CG JAM I have been making this jam for 3 or 4 years now and the only problem I have is that there is never enough. So this year I have tripled the batch and will do it twice yes it is heavenly!
The only changes I made were to use 9 lbs of grapes and 10 cups of sugar, and cook time was increased to 1.5 hours.
The grapes were measured after being washed, de-stemmed, and peeled. (this measurment includes the juice from the grapes) and 9 cups of sugar were added as the recipe calls for, when it calls for it. the tenth cup of sugar was added after an hour of cooking down. (at this point if it weren't hot one might be tempted to grab a straw. the reason for cooking down longer is because there is so much juice, but the flavor that comes from the reduction is how my jam got it's 2nd name Heavenly. Thank you DK for a great recipe!!
I processed in a pressure cooker because that is what I know, and trust.-for 15 min (but check your altitude) you can use a waterbath also. the shelf life on this from the test I did with last years batch is a year + but I can only say what I know. I had to hide a jar last year just to do the test. this is the reason for triple batches this year.
I got 7 pints, 12 half pints and 1 pint. My oldest grandson needs his own big jar lol.
Make this Jam you will be so happy you did. I am sure it will become a must have for your harvest cooking too.
By Katerin on Oct 7, 2014
You this was so good, and fun to make
183 Comments
By Barb on Sep 4, 2019
Can you make this and then put it in containers to freeze instead of canning it?
By Connie on Oct 11, 2018
This recipe sounds wonderful! I'm curious why you need to warm the sugar. Thank you!
It helps to combine well with the fruit since it dissolves better :) --DK
By Maggie on Sep 25, 2018
I was gifted some home-grown concord grapes so tried your recipe. Time consuming (grapes were the size of my pinkie fingernail) but the results are absolutely beautiful and utterly delicious. I found your photos were very helpful. My biggest problem is that my oven doesn't heat below 170F degrees, and the sugar had developed a crust, but it didn't seem to affect the
jam. Will definitely be making this every year from now on!!
By Steve on Sep 18, 2018
It worked! Very yummy. I had a lot of grapes. So it was a bit more work than expected. Also, after boiling the skins for a few minutes I used a blender to make sure there were no lumps. This batch was just as good as the one I used pectin in the week before. Maybe better in that it is easier to spread. More like jam.
By Teresa on Sep 12, 2018
How much is 3lbs of grapes. When peeled like 3 quarts?
By Eb Mac on Sep 1, 2018
Great receipe, I did use slightly less sugar ( 4 cups for 6 lbs of grapes) in my second batch and it was similar to marmalade, tart and sweet . We loved both versions. I did not see the following advise in any of the comments that I read although I might have missed it. For or inexperienced grape -user, like me, I recommend combining steps 2 and 3. My first batch, I picked all the grapes off at once and then did the squeezing. The second batch I picked a grape off and squeeze it out with the same hand. This was much faster (saved picking it up again) and the grape was perfectly positioned to be easily squeeze out of the stem hole.
By Douglas on Feb 6, 2018
Done it, real good, the only thing different I did was that I pulse a few time in the blender the skin with the grape mush after I passed through the strainer.
By Dina on Dec 11, 2017
do you add water to the recipe? if so, how much?
I don't Dina. The liquid is from the juice of the grapes themselves. --DK
By Karen Kehler on Oct 13, 2017
I just love this recipe the jam came out perfect and it was the first time I ever made it I'm really happy about it Thanks for sharing such a great recipe.Karen.
I am glad it worked out for you Karen. Thank you :) --DK
By Eleisha on Oct 1, 2017
Going to try this! Is it a must to strain and remove the seeds?
By Laurie on Sep 28, 2017
does this end up being chunky because of the skins, or do they break down while cooking? If they don't break down, would it be ok to use an immersion blender so that there are no chunks?
The chunks are pretty soft enough to kinda melt in your mouth. But there are skins giving it a preserve like consistency instead of a smooth jam. If you think that would bother you enough to take away the joy, I would def suggest the immersion blender. --DK
By Laura on Sep 18, 2017
I love this recipe and have used it for a few years now. This year I wanted to try to cut down on the sugar. Do you think honey could be used as a substitute or would it ruin the consistency?
By Rose on Sep 15, 2017
Hi after the jam is finished can u put into ball jars to can the jam?
Oh definitely yes! --DK
By Brenda on Sep 6, 2017
Awsome kids luved it
By Kathleen Chester on Aug 17, 2017
I come back each season for this recipe. It is perfect!!
Thank you so much Kathleen Chester :) --DK
By Denise Gingerich on Aug 13, 2017
Hello I would love to try this recipe this year and was wondering how many pints this recipe makes approx so I know if I need to double it or not!! Let me know please!!!:)
This recipe makes around 5 cups of Jam. So may be about 2.5 pints? :) --DK
By CYNTHIA on Jul 31, 2017
Why do you heat the surgar?
For it to melt better and combine well Cynthia. --DK
By Amanda on Oct 8, 2016
I wish you had given an estimate of the time it takes to get to the right consistency. I was 220 degrees and proceeded as directed, but it is still very liquid. Bummer.
By blaine on Sep 22, 2016
we have used this recipe for four years now and it have always turned out great . this year was the first year that the jam did not set.
Don't know what we did wrong, what do we do to fix it.
Thank you
Blaine
By Val on Sep 12, 2016
Can this jam be put in the freezer for any time at all?
By Anna on Sep 3, 2016
Ah! I love this! Thanks for sharing. A friend gave us a BUNCH of grapes and the first recipe I tried was not the best. This was my second round and I love it!
By Belva on Aug 20, 2016
I help make over 50 pint jars using this recipe in August of 2015. It used half the sugar of grape jams that require pectin that I have made in the past. This jam tasted like grapes with just enough sweetness. The only thing I did differently was the pulverize the grape skins in the blender before adding to the grape pulp. This grape jam was great and I would give it a 5 rating. I am making it again this year as soon as the Concord grapes are ripe. Thank you
By Patrick on Jun 14, 2016
I used this recipe for my first jam making experience ever, and I loved it! I have a Concord grape vine in my backyard, and I wanted to do something with them. Can't wait to do it again this year. I also have a red mulberry tree. Could the same technique work for mulberry jam? Patrick from Michigan
By Christine on Mar 22, 2016
Hi this is great ,I like how you explain things so simple, am about to try my hand at making some jam hope it come out well
By frances Van den Bergh on Mar 15, 2016
Hi there. I had to smile when you mentioned your pink/red hands from squeezing the grapes. Many years ago, my Dad use to make his own wine in Vats. We, the kids, would jump into the vats and stamp the grapes with our feet. So yes, I can relate to the red/pink hands with fond memories.
Thank you. Frances from Sunny South Africa
Nothing beats nostalgia and I am so glad I was able to bring those though this :) --DK
By Jenn on Nov 1, 2015
Hi,
I made this jelly today and it is super delish! Thanks very much--I used the amount of sugar you recommended, and I love the tart flavour. A question--I did not seal my jelly jars. Is it okay to freeze this jelly? I'd hate to ruin the texture, but don't want it to get mouldy in my fridge before I eat it all up. Of note, I had 1lb, 7oz grapes, and just scaled the recipe to fit that amout--it worked beautifully.
thanks,
--jenn
(Hamilton, Ontario)
By Sunny on Oct 22, 2015
Easy Recipe! Delicious! I used small concord grapes so it took a long time! Thank you for your recipe!
By Agnes on Oct 16, 2015
Could I just put fruit skin and all on to simmer and then push through strainer, then adding the warmed sugar?
Love this jam.
By Ceci on Oct 10, 2015
Just a hint. I also like concord grape Jam. Here is a short cut to cleaning. Put enough stemmed grapes in a pie plate or other sided flat bottom dish. Mash with potato masher. Pick skins out and set aside. This his cut down my prep time by over half.
By Deb on Oct 6, 2015
I just finished making jam the other day, and most of it turned out too stiff. I used the plate in the freezer method and it took quite some time to get it to create the wrinkle and not run on the plate. I also water bath canned it. Now, I'm getting ready to make some more jam, so I am really pleased to see your recipe and beautiful pictures! At 220 degrees, what is the texture of the jam? Also, have you tried substituting honey for sugar? If so, what would be the ratio? Thanks!
By Marie on Oct 3, 2015
Help! Do you need to process the jars? I assume so....
By Juli on Oct 1, 2015
Do you need to process this? Or does it seal when you put in the jars?
By Pat on Oct 1, 2015
I have memories of my grandmother making grape jam. She used the stems instead of pectin. I have often wondered how to do that.
By Karen Karsseboom on Sep 30, 2015
I just made some juice from my concord grapes growing in my front yard. I put more water in than called for and I think I had more grapes than you called for. My juice is sweet at least I think so. Do I need the sugar in order to make the jam? I didn't process as you did and don't have the pulp or skins anymore. Perhaps I'll try your method next season, but still don't think I would need much sugar unless it is the sugar that brings everything together. Thanks for sharing your recipe.
By Beth on Sep 24, 2015
Can I pour the jam into sterilized jars and keep it in the freezer? Or does it need to be processed?
By Maey on Sep 21, 2015
I just read your concord grape jelly recipie. Thank you.
This is a fast, no hassle recipie. No pectin, no additieves.
We will be picking the grapes, and making this tomorrow.
I will try and take a few pictures along the way, and depending how it looks, and tastes, (lol) you may get too see
the pictures.
Looking forward to Tuesday.
By pat on Sep 20, 2015
this is my second year making it from my grapes and both times it was too thick, but good flavor. The 220 degrees is too long...better to use the finger test. I like my jam a bit looser so will err on the runny some as it firms up when cool. Also a bit of lemon is good. I might try blending the skins next year as well. P.S. 2 cups of sugar was enough for us.
By Danielle on Sep 19, 2015
Could you please tell me if the jam can be stored in the freezer?
Thanks
By Dorothy Hammond on Sep 16, 2015
this is my first time with Grapes lol, my friend says hey you want some grapes sure I say.... so she takes me to her boyfriend's great grandfather's house and for three hours we pick grapes! The end result 71/2 gallons of grapes. I like how simple this recipe is, with so many grapes I was looking at many many different recipes. As I am typing this I am processing my first batch but I am still looking for other things to do with these grapes lol! the fun continues!
By Melissa on Sep 16, 2015
I did this last year and EVERYONE LOVED IT! I'm getting ready to make an even bigger batch this year because we've had so much rain! <3
By Amanda on Sep 13, 2015
I am making jam right now for the first time. It has been cooking for almost an hour and the skins don't seem to be breaking down. Will they eventually break down?
By Janelle Holsing on Sep 8, 2015
Just double checking before I try making this tomorrow. This recipe does not require Sure Jell?
By Karen Quibell on Sep 2, 2015
This jam is delicious. Thank you for a great recipe. After many unsatisfactory tries with other recipes that called for too much sugar and produced over sweet jam/jelly I was thrilled with this result. On the second batch I did make some changes to the procedures which resulted in the same outstanding jam......I did not warm sugar, brought the jam to a rolling boil after the step of adding grape peels and then turned temp down to keep slow boil (med low on my stove). It took approx 2 hours to reach jam stage but only required stirring every 15 minutes. I started checking for gel after 90 minutes. I also squeezed in juice of one lemon when I cooked the pulp. Thanks again for sharing, I have a bumper crop of Concord grapes and will be sharing with friends and family.
By Tamara on Aug 28, 2015
How long will this keep in the fridge?
Canning would make sure it lasts for months, even a year. If not, I find that it lasts me upto even 2 months. I have used it within that time, so not sure otherwise. –DK
By Biscuits, Mimosas and World Peace | A Chicken Wish on Apr 6, 2015
[…] for those who didn’t want meat in their biscuits, I offered butter, strawberry jam, fox grape jelly (made by my husband and I from grapes we picked in the mountains and canned last summer) and, the […]
By Gissel on Feb 23, 2015
I made your recipe for a few years since I moved to a foreign country and it was not posible to find grape jam. I'm so glad I did it!!!It's much yummy than the store bought and I love it. Great tip to use a blender for the skin (I use to chop it by knife) Now I'm trying the fig jam with some changes (no honey, just sugar and no ginger). Let my test it and I'll let you know. Thank you so much for share the recipes.
By Michelle on Oct 17, 2014
How did I never think about using a blender? Thanks for the idea Ruth and Stu, I will definitely do that.
By Stu Borken on Oct 15, 2014
To Michelle; I cooked the skins and they did not get soft and the jam needed to be chewed. I wrote about this and I was told to cook them longer and they would soften. Then I read a comment today that if you put the skins in a blender with a cup of the sugar and puree them they contribute fantastic color and flavor and no chewy skins....I like that addition to the recipe.
By Sean on Oct 15, 2014
I'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!
By Ruth on Oct 14, 2014
I made the jam and the only thing I did differently was put the grape skins in the blender with 1 cup of the sugar which turns them into a lovely purple liquid with a few tiny flecks of skin. I added the skin liquid to the strained pulp to boil together to make the jam. Also added 2 tbsp of fresh lemon juice. Intense wonderful flavour and colour.
By Michelle on Oct 12, 2014
I'm going to attempt this recipe some time this week, my neighbor just gave me a bunch of concord grapes today! I have one question, what happens to the grape skins in the jam, do they just cook down and get soft? Thanks!
By Gene on Oct 12, 2014
Thanks for the recipe - works well with my home grown Concord grapes. They are smaller (more time consuming) than the store bought ones but very tasty. I also cut back on the sugar as I prefer a less sweet jam.
By Bert on Oct 10, 2014
Someone asked if the recipe could be doubled. I actually tripled it and the only problem was it was a bit unwieldy to handle the volume in the pot and keep it stirred up from the bottom. Doubling will work find and not be as much as a problem.
By Isabelle on Oct 10, 2014
Can this recipe be doubled?
By D Lynn on Oct 9, 2014
DK, I have made your jam again, the first time I tried this recipe was Oct 14 2012, I am a pro at it now thanks so much. I now make it in 9 pound batches and my grape vines know they are needed now :) I have taken the time to learn how to professionally prune them. Thanks again for this recipe.
By Alexis on Oct 5, 2014
Made the Jam and it turned out great. But I am wondering how long this will keep when canned?
By eleanor on Oct 1, 2014
:!: :!: :!: 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.
By Stu Borken on Sep 30, 2014
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?
By Christine Walter on Sep 30, 2014
Love this recipe, it came out great and my family loved the jam. Making a second batch, so delicious!!!!
By Bert on Sep 30, 2014
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.
By Alex on Sep 30, 2014
How long will this jam last in the cupboard when sealed correctly?
By Richard Crossley on Sep 29, 2014
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!
By Dan on Sep 28, 2014
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.
By Cheri on Sep 28, 2014
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.
By Barb on Sep 27, 2014
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?
By Linda on Sep 27, 2014
Cooked to 220. To thick what should I have done
By Stu Borken on Sep 27, 2014
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.
By Lisa on Sep 26, 2014
Was worth the time. Tastes better then welchs grape jelly anytime.
By Stu Borken on Sep 25, 2014
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
By Marilyn W on Sep 25, 2014
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.
By Emily on Sep 25, 2014
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!
By Fran on Sep 24, 2014
Has anyone tried using honey instead of sugar for sweetener :idea:
By Lisa on Sep 24, 2014
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.
By Stu Borken on Sep 24, 2014
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.......
By Lisa on Sep 24, 2014
They break down significantly, they dont look,like skins, just thicker jelly parts.
By Stu Borken on Sep 23, 2014
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.
By Lisa on Sep 23, 2014
I followed exact and did three pounds. No,pectin needed!
By Stu Borken on Sep 23, 2014
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......
By Lisa on Sep 23, 2014
@Carol....Step 14 shows you put the skin back in. It becomes soft and adds to the consistency of the jelly.
By carol on Sep 23, 2014
so you just let the skins in ?????
By carol on Sep 23, 2014
what do you do with the skins??????http://chefinyou
By Jonathan on Sep 22, 2014
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.
By Stu Borken on Sep 21, 2014
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?
By Salina E on Sep 21, 2014
How long is shelf or refrigerator life?
By Bert Rutherford on Sep 18, 2014
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.
By Lisa on Sep 17, 2014
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?).
By Bonnie on Sep 12, 2014
:( I left a long question and it did not post. Will see if this appears before I try again
By Bonnie on Sep 12, 2014
:?: Finally found a recipe that makes sense for what I need and where I am in the process. I picked the concords and ran through a juicer. I have the pulp & juice, no seeds and no skins. I'm reading I now need not to use pectin. I'll place the final product into the 'ball' jars, and need to know if I must process them in a boiling bath. PS - the photos are really helpful since I tend to be more 'visual'. Thanks!!!
By 5 Concord Grape Recipes | Kaylee Eylander DIY | Kaylee Eylander DIY on Sep 9, 2014
[...] Concord Grape Jam From Chef in You photo credit: [...]
By Amanda on Sep 8, 2014
Great recipe. I'm wondering can this be put in the freezer for later use? Thanks.
By Cindy on Aug 31, 2014
Made your jam twice using wild muscadine grapes gathered in our pasture in North Carolina. I am new at jam making and canning. Your instructions and pictures produced perfect jam both times. First batch was simply put in refrigerator. So delicious, I canned second batch to enjoy later (if we don't eat it ALL in the next couple of weeks). Did I mention DELICIOUS? The house smells divine while cooking and that's an added treat. I don't care for most commercial jam (too sweet) and I followed your lead in reducing sugar. One cup of sugar to each pound of grapes. Perfectly sweet and tart. Your saucer in the freezer technique for testing cooking time produced flawless jam. Love that tip. Thanks for jam that is "simply" delicious. P.S. I eat toast and jam every day and have for years. I go to bed at night thinking about getting up the next morning to my grape jam!
By Kim on Aug 26, 2014
I find it easier to stem the grapes, pour them unto a cookie sheet and gently press over them with a rolling pin to separate the grape from the skins, it's a whole lot easier this way...just an idea to make life a little simpler !!!
By Jonathan on Aug 24, 2014
Mine never set up for some reason. Will it thicken? I may not have added enough sugar. I had a ton of grapes, maybe 20 lbs, from my vines, and it took many hours, like 5 or 6 all together. Tastes great but will it set up more with time or should I just call it grape syrup and be happy??? :-P
By Stephanie on Aug 22, 2014
Hi there! I had an over supply of grapes from our small field and decided to make some jam using this recipe. It appears to have turned out really nice. According to my very picky toddler it was yummy too :). Just wanted to ask how long is the shelf life. Thanks!
By Diane on Aug 20, 2014
I have grapevines that produce very small purple grapes. I decided to follow your recipe as it sounds so yummy. I would like to know if you can give me some advice. The grapes are about the size of peas, maybe a little bigger. It is very time consuming to remove the skin and it did not work to cook with the skins as I could not get the skins to go through the sieve. Are my grapes the kind that can be used for jam? Any help would be appreciated. Thank you.
By Jodi-CLT NC on Aug 17, 2014
Thank you for the recipe. I only had 20ounces of Concord grapes and used 2 cups of raw sugar. The finger test tasted amazing! Waiting on it to set up now.
By Sarah D on Jul 13, 2014
Once I can the Jam. How long is the shelf life?
By Kate Cox on Apr 30, 2014
Just had an over-supply of Black Hamburg grapes so tried your jam recipe.
Looks really good and tastes better!
Loved the hint about the cold saucer in the fridge - worked well!
Cheers Kate - New Zealand
I am so glad to hear it worked out great for you. Thank you for the feedback :) --DK
By Grape Jam | Life's A Hoot on Apr 11, 2014
[...] seen many jam recipes for. I decided to follow the step by step photograph instructions given by Chef In You. As a newbie to jam, I have discovered it is quite easy to make but very time consuming to separate [...]
By Tracey on Mar 8, 2014
Hi I used Catawba grapes, added 1/2 a cup extra sugar thought I had over cooked it but it came out fabulously , my first jam attempt
By Paul and Laura on Jan 4, 2014
Great simple recipe. One question though, does it have to be concord grapes? We can't seem to find anywhere near us here in Ireland that sells them. Thanks
By Simon and Jane on Nov 5, 2013
We live in the UK and picked the grapes from our grapevine that grows over the dining room window at the front of our house. We followed the recipe for your grape jelly (it's jam in the UK) and it is absolutely delicious! We have called it "Burlecott Jam". We have loads more grapes so will be making plenty more - and all the family will be getting "Burlecott Jam" for Christmas!! Thank you for your lovely recipe. Regards Simon & Jane
By Anita on Oct 23, 2013
The sugar dissolves better when it is warm.
By Anita on Oct 23, 2013
If your jam was runny after it had cooled (24 hrs) then you should have boiled it longer. Timing starts from when it comes to a boil. You can use it as a sauce or try reboiling it and then jarring it again. I would chalk this up to a lesson learned.
The same if it is like rubber you cooked it too long. When you are ready to use it you could always reheat it and thin it out with some pure concord grape juice. As long as the taste is great I say no loss.
By patricia on Oct 22, 2013
My jam came out runny. I used the candy thermometer to test and it was the right temp. Can I fix it?
By Fun with Grapes | Hills and Tails on Oct 17, 2013
[...] got the recipe for the jam from the Chef In You website, and it uses no added pectin. Grapes have plenty of pectin already, so you just have to [...]
By Sabrina on Oct 14, 2013
dose the sugar have to be heated up?
By Bev on Oct 14, 2013
just finished my first try at grape jam. I pretty much followed your instructions but had to keep adding sugar. Finally stopped at 4+ cups. I had 6 cups of pulp without the skins. I'm afraid I overcooked it by adding more sugar. My question is..when you keep adding sugar does it make the cooking time longer and you end up with rubbery jam? I am thinking this may be the case and it's going to be very tart. Any rules of thumb for adding sugar? I would rather have too little than too much.
By pamela on Oct 13, 2013
Has anyone ever reported the jars popping and un-popping. Some of my jars popped then un-popped. :oops:
By Robyn on Oct 6, 2013
Mine came out extremely rubbery as one other poster said. More like a hard chewy candy. I followed my candy thermometer which has never failed me in the past. A lot of work for a failed attempt.
By John-Eddie on Oct 5, 2013
Just made this with 10# of Catawba grapes. I went with 4 cups of sugar to each 3# of grapes, since Catawbas have a tartness that'll cut through. Came out great.
By Megan on Oct 4, 2013
I made this recipe and it turned out....rubbery. I have never made jelly/jam before, and am wondering if it might have been caused by cooking it to long? It taste fantastic just really hard to spread.
By Jessica H on Oct 2, 2013
I loved this recipe for its simplicity. I did make a couple of changes though, namely instead of putting the skins back in with the separated pulp I boiled them on their own and then pushed them through the strainer as well (I knew at least one of my kids would flip over skins in the jam). Aside from that I simply didn't time the last boil, but rather just let it roil around for a while (something like 20 minutes) until it thickened to my liking. My kids both offered to eat a jar of their own ;-) thank you so much for posting this!
By Laura on Oct 2, 2013
I have made this recipe a few times and it has been great. I am new to this so I do have one question I hope someone can answer. I made a batch yesterday and it seemed as if it had set, but now I can tell from moving the jars that it is very runny. Can they be re-boiled to get it to set thicker?
By Megan on Oct 1, 2013
My question is that on step 6 and 7 it looks like you added water or some liquid, how much did you add?
Nope, I didn't. It just juice of the grapes while I was squeezing out the skin. :) --DK
By JBowers on Sep 28, 2013
:) I use concord grapes, wash them, measure out 6 cups of grapes to 6 cups of granulated sugar. Boil for 15 min. slow cook so it doesn't boil over. Have your jelly jars ready that you have had in boiling water, put cooked grapes thru a food mill. Put in jars while its hot, seal & its ready to eat.
By Mary Whalen on Sep 26, 2013
Old family recipe for Concord grapes adds vinegar and everything ( including skins) is cooked together. Added delight is the way the house smells while jam cooks. We call it Waverly Jam. No idea where name comes from. M
By Sirena on Sep 26, 2013
I would love to know if you can CAN this receipe. I have made raspeberry jam before and I have had to use the sure gel for it to keep. I would like to make this now from my grapes and give it out for Christmas. What would I need to do so that this jam stays good? If I can it will the lid pop and be fine onm the shelf or does it need to stay refrigerated?
By Randy on Sep 23, 2013
DK: Thanks for this recipe and the thorough illustration. I prefer simple and long-cook jams and jellies, especially since I see that the recipes that use commercial pectin require twice as much sugar as a cooked jam. So I selected your recipe the minute I saw it.
My grape vines (4-5 varieties) are producing prolifically this year (after 10 years of trial and error), and right now the grapes are very ripe, high sugar content, high gel "factor", and very tasty (Concord/jam/cooking types like Steuben, Minnesota-78 and Bluebell). Here is what I did with your recipe (turned out perfectly twice now):
* I used coconut sugar both times, same amount (I never use refined sugar).
* Used Steuben grapes (spicy on their own) first time around.
* I added cinnamon and nutmeg (to taste) and lemon (2 Tbsp.) to second batch (mostly Bluebell grapes).
* I experimented with the grape attachment on the Victorio seed remover (works like a charm on tomatoes). I ended up doing as you suggest, removing the seeds by pressing through a sieve. This is best done (as you say) while pulp and skin are separated. I threw away a mess on the first batch, added some new grapes to make up (when the grape store is 20 feet away and over-stocked, this was easy).
===
Observations:
* Yield was, both times, 3 cups plus "one sandwich right now".
* The cooking to gel stage was flawless (20+ minutes in the final cook). Both batches set perfectly within 24 hours.
* The skins dissolve and cook enough as to not be noticeable or bothersome. They add so much color, volume, texture, flavor that I have no interest in wasting my time making (less) grape jelly after trying this recipe.
* 3 pounds of grapes worked out to about 4 cups of grapes after removing stems, seeds.
By Janet on Sep 21, 2013
I don't have a food scale...could you estimate the number of cups of grapes you use for your recipe?? (I'm a really poor judge of what '3 lbs' would be...!)I know that the cup measurement will not be exact - since it would depend on the size/weight of the grapes - but it would give me at least a rough idea...THANKS!
By Genevieve Bowen on Sep 20, 2013
I need to know before I process the grapes if the jam can be frozen. Or in jars that have been heated?
By Maria on Sep 20, 2013
I just made the jam this morning. It was sweet and yummy, but I wasn't crazy about the skin texture. :(
By Anita on Sep 19, 2013
Do you process this jelly after putting in jars?
By Maria Kis on Sep 15, 2013
Thank you Carla, I'll try your recipe and let you know how it comes out. My daughter and her fiancé bought a house with the grapes growing on a trellis over their hot tub, and they want to take them out. I'm hoping that they'll like the jam so much that I can change their mind and leave them in. Health food store visit tomorrow on my to do list .
By Carla on Sep 14, 2013
Maria, I too have a diabetic in the family. I frequent our local "health food" store and have found what I feel is a better choice for my family....organic as well, not to mention it cost pennies. 6-7 tablespoons of Instant Clearjel mixed with 1/2 cup of, my choice, pure cane sugar. Whisk into your strained 4 cups of hot juice and it will thicken at once. Taste.... add another 1/2 if needed. Stir with wooden spoon while this thick mix bubbles. Pour into sterile jars and lids. I freeze mine. Love it!
By Patricia on Sep 13, 2013
:-D Tried this today and everything worked perfectly. I did not add as much sugar and it tasted with just the right amount of sweet and tartness.
By Lisa Boyle on Sep 12, 2013
Waiting for the recipe to set, but it sure tastes good! Didn't use all the sugar tho...so if the setting goes a b bit runny, will use in a cobbler or even on vanilla ice cream. Thank you!!! :wink:
By nickel on Sep 11, 2013
I made this recipe yesterday but looking in my jars now they are runny like grape juice. When will they set up?
By Concord Grape Recipes — Eat Well 101 on Sep 11, 2013
[...] crumble for a fruit crisp.Delicious link featuring Concord grapes recipesConcord Grape FocacciaConcord Grapes JamA Tartlet and The Decline of SummerConcord Grape Juice(Headline picture: Michael from Verses from my [...]
By Julie on Sep 9, 2013
Can I use Splenda in this recipe?
By Bernadette on Sep 8, 2013
Can jam be frozen after setting to last longer ?
By Maria Kis on Sep 6, 2013
Being diabetic, can I use an artificial sugar substitute? Will it effect the consistently of the jam?
By Donna M. Mitchell on Sep 2, 2013
Do you leave the skins in...ive read the recipe and I don't see instructions for removal. if they are left in can I first puree them so the jam is not so chunky or will that change the consistency of the recipe - thus changing the end result..(my grandma pureed the skins and left them in but I don't have her recipe)
By Tammie Sizemore on Aug 31, 2013
I was wondering if I need to seal the jars?
Also, how long will it keep?
I tried your recipe and I hope that it sets up :)
By Maharoon on Aug 27, 2013
Can I add the sugar without heating to the Grape pulp? My second question is if I want to heat the sugar in the Microwave Oven how long I will have to heat the sugar that is time duration.
By Teia on Aug 26, 2013
I just want to say thank you thank you thank you! What an amazing way for me to make my first batch of jelly. I didn't have concord grapes, I used the wild grapes growing in my woods and I was pretty skeptical along the way but in the end it is amazing. I will be adding this to my favorites! Thank you!
By Nonnie on Aug 18, 2013
If I’m using seedless grapes do I still need to peel them and put them through a sieve or can I just skip that part?
By joyce on Aug 12, 2013
oh my goodness, this is a finger licking good recipe!!! thank you! i just made my ever first concord grape jam...i will get more grapes from our backyard and make more jams!
By Lisa on Aug 8, 2013
Can't wait to try this tonight or tomorrow!
What ARE your thoughts on freezing? And if that's not viable, how long do you think it will last, jarred and in the fridge? Is there any way, canning aside, to make it last longer? Is it the sugar which makes it set up? We're on Atkins and the grapes are bad enough - lol, plus we just don't care for overly sweet things. Wonder what will happen with less sugar? lol ~ I'll get back to you! Thanks again!
By Shaista on Aug 3, 2013
Hi! Thank you so much for this recipe. My neighbor's concord grape vines come over our fence, and were full of grapes. I picked the grapes and made the recipe according to your instructions and it is absolutely delicious! Took me and my girls 90 minutes from start to finish, from picking the grapes from the vine to pouring into jars. We took a jar to our neighbors, and they were excited, because they have so many of these grapes and don't know what to do with them! A suggestion, when straining the seeds, I found it so much easier to use a collander than metal strainer. Thanks again!
By JWhitten on Aug 1, 2013
Same question as Marlene. Do I need to put lemon juice in, especially if I plan to give it a water bath once finished.
By The Tin Man on Jul 16, 2013
Just wanted to say thanks for the wonderful recipe. Our grapes are producing well this year and today I made your recipe and it turned out perfect. Thank You!!!
By Marlene S on Jul 1, 2013
why doesn't it need lemon juice for the acid?
By Marlene S on Jul 1, 2013
Why doesn't it need lemon for the acid?
By Jean Besseling on Jun 27, 2013
is it possible to freeze this jam I have no luck in canning beside making it for me the oriel's just love grape jelly I don't know how I found you but will bookmark it thank you
By Heather on Apr 16, 2013
If I'm using seedless grapes do I still need to put them through a sieve or can I just skip that part?
By das_archana@yahoo.com on Apr 14, 2013
i love yr recipes . i made this ! turned out fantastic ! everybody loved it ! i feel i am lucky to know about yr website, everyday i visit it!
Awe..I am so lucky to have such a reader to give me feedback. Thank you so much :) --DK
By Lori on Apr 13, 2013
Oops! Found it! 5 cups. Nice to read before posting, right? :lol:
By Lori on Apr 13, 2013
How much jam does this yield? Looking forward to trying it out. We prefer jam over jelly and this looks delicious!
By Margaret Loiterton on Feb 24, 2013
We have grape jam in Australia! Have not come across it on SM shelves but it is home made in abundance. Have you tried Tomato Jam it's delicious, try adding passion fruit or pineapple, very yummy on toast with sour cream.
By lynda dean on Feb 5, 2013
Thank you will try your recipe out have a vine that just went crazy with fruitthis year, have made grape juice, now will try the jam its either that or fighting off the wasps that have come in hordes to the grampe clusters. your pictures look divine cant wait to begin...thanks
aah. I am so jealous! Grapes right from the vine...how fresh can this jam get! --DK
By karen on Dec 15, 2012
this will sound stupid, but my first time failed. do you add the pulp to the juices boiled, and then add the heated sugar? last time i tried it didn't set at all, then i tried pectin and it went rock hard. ugh. i moved to austalia and they don't have grape jam here..i need it! LOL thanks
By katrina on Nov 8, 2012
this is the best grapes jam
By katrina on Nov 8, 2012
:oops: :-P :roll: :-D :lol:
By Fresh Concord Grape Jam « recipeyum on Nov 4, 2012
[...] Here is the recipe I went off of. No need to retype it! But I did copy and paste the instructions just in case this link ever goes away, I want it for the next time for sure. I doubled this recipe to 6 lbs of grapes and 6 cups of sugar. I was able to fill 12 4 oz jelly jars, 2 half pint jelly jars and 1 pint for immediate use. 6 lbs of grapes is roughly a full standard strainer size. It took me 2 hours to peel them, but it was an easy task, I just watched TV and had a cup of coffee near. [...]
By D. Lynn on Oct 14, 2012
DK I planted a small plant on one side of my garden about 8 years ago nothing much ever came of it and then a couple of years ago it went crazy to the point where I always cut it back to the stump. Well not anymore I made this Jam and oh my how heavenly! Next year the grapes will be supported and everyone gets Jam thank you so much for this receipe. I did use about 5 lbs of grapes and 4 cups of sugar so my peeling time was much longer and I cooked for about 1 1/2 hours. I was amazed at how the skins cooked down so very nicely.As for the color-Love it!
I am so glad you liked it. This jam has become a fav in our house and I made them last week what with so many concord grapes making their way at my Farmer's market. :) --DK
By We Jam | Feather By Feather on Oct 5, 2012
[...] a pot? Can you stir? Good. You’ve got what it takes. If you’ve never made jam before, this tutorial is ah-mazing and has great pictures of each step. This kind of lazy-man’s jam plays fast and loose with [...]
By Kim on Oct 1, 2012
Can you use this recipe as is like freezer jam and freeze in jars
By thatwoman on Sep 16, 2012
Smells awesome... 4.25lb of grapes made 7 cups. I jarred them in the little 1/2c ones. So pretty!
By Mayorfoghorn on Sep 14, 2012
:( The jam came out great BUT I had a severe allergic reaction to handling the grapes. My hands are itchy, swollen, hot, and inflamed. Going on my third day of pain and couldn't sleep because of the pain and itching. Wish someone would have warned me to use rubber gloves.
By shannon on Sep 11, 2012
made jam today.. hot water bathed it... seems thin after coming out of bath... will it thicken?!?!
By andria on Sep 7, 2012
can you use honey instead of white sugar for your method. thanks
By Lisa on Sep 7, 2012
I made this jam with red grapes the family grows in my back yard. It's very yummy jam, but the yield was only 3 cups. Can you tell me the volume of prepared grape pulp and skin I should have before adding sugar?
By Lovefood on Sep 6, 2012
This Recipie is very good. I used Okanagan grapes and I added less sugar.
Thank you
By Stacey on Sep 2, 2012
Hi, this will be my first time making jam and canning. I was wondering.. when the canning is done how long is the shelf life? I'm assuming once the jar is opened its one month. But before opening?? thanks!!
By Roxanne on Aug 30, 2012
I just found & bought a box of "Thomcord" grapes (cross between seedless Thompson & concord) as my seedless concord vine is too young yet (and we had a late frost that took any flowers it may have had--local wild grapes not fruiting, either).
Many years ago I made grape jam with the skins at my Dad's request because Welch's stopped making theirs. Oh, my, that was tedious! I did not like the cooking/sieving method (I had no food mill then and anyway that makes the pulp too fine--I like the chunkiness) so the second batch I did I removed the seeds from each grape individually (hey-gotta do something while watching TV anyway!). I liked it much better.
So rather than try to find my old recipe (we have moved several times since, inclusing a stint overseas) I used Google and found your site. I need to go back and buy more grapes, though, because I LOVE the concord flavor and the fact that these have no seeds means I gobble them down much faster than regular seeded concords! LOL
By Angela on Aug 26, 2012
In my previous post I errored in the yield. I meant half pints instead of pints. I just finished my 7lb batch with skins and it yielded 16 half pints and looks as beautifully as the last!
By Angela on Aug 26, 2012
I am working on my third batch of jam using this recipe. I really like the fact that you don't have to use a box of pectin. The first attempt turned out amazing despite only having two semi failed attempts at making jelly/jam previously. I did a 5lb batch (yield 9 pints) where I added the skins back in and a 5lb batch (yield 5 pints) that left the skins out. The taste, texture and consistency were completely different. With the skins it was slightly runny but still held its own. The batch without the skins tasted like (and resembled) apple jelly and had a much firmer set. I don't know the variety but I used fresh picked grapes from my neighbors vines and had about 10-15% of underripe grapes (more pectin) in the mix. My current attempt is a 7lb batch with all the skins. Thanks for sharing!
Just as a general warning to those who make this jam, I only ate jam and toast the following day!
By Ernie on Aug 13, 2012
Thanks - it came out perfect so I made the next with Jalapenos- hot and sweet - fun fun - thanks
By cheruba on Mar 1, 2012
can this jam be used for the topping of cakes???
By leelakanthi on Jan 5, 2012
yes i made this its so nice and easy to make
By Charu on Dec 31, 2011
Made this jam today for trial, just used 1/4 of both the ingrediants.... The colour is so amazing.... starting another batch right away.... thanks so much.... :)
By Maria on Oct 14, 2011
Yest it was, thanks! Into the fridge with my jam!
By Cynthia on Oct 14, 2011
Just look at that rich colour! It reminds of of the blue berry jam I made over summer while in the US.
By Maria on Oct 14, 2011
Hi,
I made this jam yesterday and it is every bit as awesome as you have promised it would be :) thanks! I just wanted to check - does the jam need to be refrigerated or is the sugar preservative enough? Keep in mind I'm in Chennai, India - very hot, humid weather!
Thanks!
Here is an interesting article on storage of Jams. Hope this is useful - http://www.uga.edu/nchfp/how/can_07/storing_jams.html
By vanamala on Oct 13, 2011
wow very nice
By Priya on Oct 12, 2011
Wat a colourful and super tempting jam..
By sunita on Oct 12, 2011
i noticed you heated the sugar before adding it to the grape pulp any reason for doing this???? i dont have and oven so can i just use the sugar at room temperature??? do let me know thanks
oh and by the way i just love the pink fingers....:) not to mention the look of the jam...
By La @ FoodSlice on Oct 11, 2011
Pink palms for the rest of my life doesn't seem too bad a compromise for this jam ;) Next time i go to the farmers market, i am getting grapes for jam, i will be dreaming about that purple colour till then!
By Vardhini on Oct 11, 2011
Lovely color. I recently made strawberry preserve and was jumping from sky to earth with excitement :)
By mridhu on Oct 11, 2011
OMG! you read my mind girl. Its getting freaky. I had a surplus of grapes sitting in my fridge and I was looking for a good recipe to make jam!
By sreelu on Oct 11, 2011
Dk, this is just so beautiful, my mouth is watering looking at the lovely jam wish I had some right now
By Shirley on Sep 24, 2019