Home » HOW TO » Recipe of the Day: Concord Grape Jam

Recipe of the Day: Concord Grape Jam

  • Yasmin Coles
  • January 31, 2011

Grapes have romantic connotations because wines originate from this juicy, round fruit.  Nonetheless, grapes have long been present in the whims of mythology, especially with its symbolic associations with love, fertility and virility.  Ancient civilizations revered the meaning of a bunch of grapes, especially as the preferred representations of gods (Bacchus, god of ecstasy and Dionysus, god of winemaking and grape harvests).

The aphrodisiac nature of grapes naturally comes from its mythical connections.  This is especially true with the image of hand-feeding a bunch of grapes as part of the seduction process.

A grape-based jam may seem like the least romantic form of this very sexy fruit, but you can do a lot with this tasty and sweet jar of love.  Spread it on your favorite cracker or you can taste it with your bare finger.  Or better yet, warm up a spoon, scoop a nice heap of this jam, and top it on another sensual feast: your choice of ice cream.

Ingredients

5 lb Concord grapes, stemmed

5 cups sugar

3 tbsp fresh lemon juice

Special equipment: 7 (1/2-pt) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-qt deep pot; an instant-read thermometer; a food mill fitted with fine disk

Directions

Wash the jar (lid and screw included) in hot, soapy water.  Rinse well.  Dry the screw bands very well and set aside.  Put the jars in canner or deep pot; add enough water to cover 2 inches.  Bring to a boil for 10 minutes.  Remove from heat.

Immerse the lids in water and heat them until the thermometer registers 180 degrees F (do not boil).  Remove from heat.  Leave the jar and the lids submerged in hot water until ready to use.

Slip the skin off the grapes and then puree them in a food processor with about 1 cup of sugar.  Transfer the puree into a wide heavy pot, and stir in the lemon juice, the peeled grapes, and 4 cups of sugar.  Boil over moderate heat for 20 minutes.  Stir frequently and skim the foam; make sure to break down the pulp.

Take the jam out of the pot and then force it through a food mill.  Discard the solids.  Take the jam back into the pot; take it to a slow boil for 35 minutes.  Stir frequently and skim the foam.

To test the consistency of the jam, drop a teaspoonful on a chilled plate.  Chill for a minute and then tilt it.  The jam’s consistency is acceptable if it does not run on the surface of the plate.  Otherwise, continue cooking until thick.

Transfer the jam into jars and seal them.

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