Concord grape jam

This article has not been rated yet.


8 -oz (250 mL) jars


  • 8 cups concord, muscadine or scuppernong grapes
  • 6 cups granulated sugar


  • Using your fingers, pinch individual grapes, separating skins and pulp into 2 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 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 canner (water bath). Sterilize jars and lids.
  • Stir sugar into grape mixture. 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 sterilized jars, leaving 1/4-inch (0.5-cm) headspace. Wipe rim. Centre lid on jar and screw on metal band.
  • Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Try this jam made from Concord grapes.