Total Time
Prep 10 mins
Cook 45 mins

Here's another recipe for all you owners of Concord Grape Vines!


  1. Wash and stem grapes.
  2. Place in a large stainless or enamel pot.
  3. With a potato masher or wooden spoon mash grapes.
  4. Bring to a gentle boil and reduce heat to an "active" simmer.
  5. Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
  6. Run the grapes through a food mill to remove seeds.
  7. Return pulp to the saucepan.
  8. Bring to a boil and stir in honey.
  9. Stir often to prevent scorching.
  10. After about 10 minutes you should not be able to stir down the boil.
  11. Test for gel point.
  12. Jelly/puree will begin to darken and thicken up.
  13. This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
  14. Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
  15. Process in a boiling water bath for 10 minutes.
Most Helpful

Wonderful and so simple! I wanted skins in my jam so I removed the skins from the grapes and cooked the skins and pulp separately, and then when I ran the pulp through the food mill I added it straight to the skins and continued with the recipe. I ended up with 3 and 1/2 half-pint jars.

jewelsf September 25, 2013

I had some green grapes that were not good "eating grapes" . I wanted to try a recipe to use them and I found this recipe. I made 1/2 the recipe and it came out delish! I wasnt sure about the honey, since I have never made jam with it. The recipe came out wonderful Thanks DIB.

petlover October 26, 2009

This jam came out perfect! I wasn't sure what was meant by not being able to stir down the boil, but it was clear when I actually saw it happening in the pot. The taste is fabulous. Only a couple hours from vine to jars this afternoon!

Ellen A October 04, 2009