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Home Kabobs With Fresh Corn

concord grape jam Recipe

Ingredients

How to make it

  • 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. 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. Force jam through food mill set over a large bowl. Discard remaining solids. 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.
  • To test jam, remove from heat, then drop a teaspoonful on a chilled plate and chill 1 minute. Tilt plate: Jam should remain in a mound and not run. If jam runs, continue cooking at a slow boil, testing every 5 minutes, until done, up to 25 minutes more.
  • Seal, process, and store jars:

Reviews & Comments 1

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    " It was excellent "
    redhawk ate it and said...
    Great instructions, easy to follow and even covered the "what if" in case it's not thickening as fast as it "seems like" it should. I've made jams before, but this recipe would be a plus for someone who has NOT tried making their own...a TASTY CONFIDENCE builder for Jam making!
    Was this review helpful? Yes Flag

The Cook

dsmith0616 VA

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