Grape Jam

Submitted by Dee514

"Posted by request. I haven't made grape jam in years (since my kids were small). Unfortunately, I never wrote down how much this recipe makes, I remember it did make a lot (8-10 cups???)"

 

• Ready In: 40mins
• Ingredients: 5
• Yields: 8-10 cups

ingredients

• 3 1⁄2 lbs concord grapes
• 1⁄2 cup water
• 7 1⁄2 cups sugar
• 1⁄2 teaspoon butter
• 1 pouch Certo (pectin)

directions

1. Remove the skins from the pulp and set them aside.
2. Place grape pulp in stainless jelly pot with water.
3. Bring to boil and simmer 5 minutes.
4. Strain to remove the seeds.
5. Chop the skins and add to the cooked pulp.
6. Measure out 5 cups of the grape pulp mixture and return the pulp to jelly pot.
7. Add sugar and butter.
8. Heat on medium heat until sugar is melted, then adjust to high heat.
9. Heat and stir to full rolling boil that will not stop.
10. Add 1 pouch Certo and return to full rolling boil at high heat.
11. Boil exactly one minute stirring constantly.
12. Fill jars to 1/8 inch from the top.
13. Seal with lids.
14. Invert jars for 5 minutes.

Reviews

[jv264708]

Maybe a little sweet, but works with any slip-skin grape. The basic recipe, for Concord grapes, also is in the original Joy of Cooking. And the prep method also works for grape pie. For the pie, use a tablespoon of granulated tapioca for each cup of grape filling, simmer 5 minutes, then cool before filling the crust. As with any jelly/jam recipe, a prep step should be that after you wash the jars, set them upright in a 300-degree oven for 20 minutes. Let them cool to below 200F before filling, to avoid a steam burst. Sterilize lids by immersing in boiling water for 10 minutes. I have kept jellies and jams for over 10 years with these precautions.

 

[MaryS 56]

This is delicious! I ended up with 5 pint jars and wish I had made more. Very "grapey"

 

[Frank Petrozza]

Question: Will just inverting the jars after they are full be sufficient to seal/store/keep the jam for several months??? Frank