Concord Grape Jam
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
47
Sourness
34
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Sterilize jars: Wash jars, lids, and screw bands in hot, soapy water, then rinse well
2
Dry screw bands
3
Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches
4
Bring to a boil, covered, then boil for 10 minutes
5
Remove from heat, leaving jars in water
6
Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil)
7
Remove from heat, leaving lids in water
8
Keep the jars and lids submerged in hot water, covered, until ready to use
9
Wash jars, lids, and screw bands in hot, soapy water, then rinse well
10
Dry screw bands
11
Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches
12
Bring to a boil, covered, then boil for 10 minutes
13
Remove from heat, leaving jars in water
14
Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil)
15
Remove from heat, leaving lids in water
16
Keep the jars and lids submerged in hot water, covered, until ready to use
17
Cook jam: Chill 2 small plates (for testing jam)
18
Slip skins from grapes and purée skins with 1 cup sugar in a food processor, then transfer to a 4- to 6-quart wide heavy pot
19
Stir in lemon juice, peeled grapes, and remaining 4 cups sugar and boil over moderate heat, stirring frequently and skimming foam, until pulp is broken down, about 20 minutes
20
Force jam through food mill set over a large bowl
21
Discard remaining solids
22
Return jam to pot and cook at a slow boil, skimming foam occasionally and stirring frequently as mixture thickens to prevent scorching, 35 minutes, then test for doneness
23
To test jam, remove from heat, then drop a teaspoonful on a chilled plate and chill 1 minute
24
Tilt plate: Jam should remain in a mound and not run
25
If jam runs, continue cooking at a slow boil, testing every 5 minutes, until done, up to 25 minutes more
26
Chill 2 small plates (for testing jam)
27
Slip skins from grapes and purée skins with 1 cup sugar in a food processor, then transfer to a 4- to 6-quart wide heavy pot
28
Stir in lemon juice, peeled grapes, and remaining 4 cups sugar and boil over moderate heat, stirring frequently and skimming foam, until pulp is broken down, about 20 minutes
29
Force jam through food mill set over a large bowl
30
Discard remaining solids
31
Return jam to pot and cook at a slow boil, skimming foam occasionally and stirring frequently as mixture thickens to prevent scorching, 35 minutes, then test for doneness
32
To test jam, remove from heat, then drop a teaspoonful on a chilled plate and chill 1 minute
33
Tilt plate: Jam should remain in a mound and not run
34
If jam runs, continue cooking at a slow boil, testing every 5 minutes, until done, up to 25 minutes more
35
Seal, process, and store jars: Drain jars upside down on a clean kitchen towel 1 minute, then invert
36
Ladle jam into jars, leaving 1/4 inch of space at top
37
Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands
38
Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches
39
Bring to a boil, covered, then boil 10 minutes
40
With tongs, transfer jars to a towel-lined surface to cool
41
Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling preserves has made lid concave
42
Remember that you may or may not be around to hear that ping (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids
43
Preserves will thicken as they cool
44
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips
45
If you can't, lid has a good seal
46
Replace screw band
47
Put any jars that haven't sealed properly in the refrigerator and use them first
48
Drain jars upside down on a clean kitchen towel 1 minute, then invert
49
Ladle jam into jars, leaving 1/4 inch of space at top
50
Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands
51
Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches
52
Bring to a boil, covered, then boil 10 minutes
53
With tongs, transfer jars to a towel-lined surface to cool
54
Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling preserves has made lid concave
55
Remember that you may or may not be around to hear that ping (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids
56
Preserves will thicken as they cool
57
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips
58
If you can't, lid has a good seal
59
Replace screw band
60
Put any jars that haven't sealed properly in the refrigerator and use them first