Grape JamMakes about 6 (4oz) jars
Level of Ease:Medium
Preserving Method:Waterbath Preserving
You Will Need:
- 2 L stemmed Concord, Muscadine or Scuppernong grapes
- 1.5 L granulated sugar
- Using your fingers, pinch individual grapes, separating skins and pulp into two saucepans. Bring grape pulp to a boil over medium heat and boil, stirring frequently, until soft, about 10 minutes. Press pulp through a fine sieve and discard seeds. Set aside.
- To the saucepan containing the grape skins, add enough water to prevent sticking. Bring to a boil over medium heat. Reduce heat, cover and boil gently until skins have softened and liquid is nearly evaporated, about 10 minutes. Combine skins and pulp in a large, deep stainless steel saucepan.
- Prepare preserving pot. Wash jars, lids and bands in hot, soapy water. Heat jars in simmering water. Set lids and bands aside.
- In a large, deep stainless steel saucepan, combine grapes, lemon juice and sugar. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim off foam.
- Ladle hot jam into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in preserving pot, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove lid. Wait 5 minutes, then remove jars, cool and store.
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