Considering I wasn't a huge fan of Concord grape juice when I was a kid, it's a little surprising to me still how much I enjoy homemade grape jam. When made with Concord grapes, it just makes this fantastic ultra-grapey jam that tingles all of your tastebuds at the same time. And these grapes were carried back from my recent trip to Maryland, dragged through airports, to arrive in my fridge for processing, so they're certainly precious.
Note: Once the jam was ready, I added two tablespoons of Grand Marnier and let it bubble a little before pouring the jam into the jars. I processed for 10 minutes according to the Ball canning book.
Concord Grape Jam
From The Blue Chair Jam Cookbook
4 pounds stemmed Concord grapes
2½ pounds granulated sugar
3 ounces strained freshly squeezed lemon juice
Very finely grated zest of ½ an orange (orange part only)
½ ounce strained freshly squeezed orange juice
Place a saucer with five metal teaspoons in a flat place in your freezer for testing the jam later.
Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape, being careful to catch all the grape juices in the pan. Set the skins aside in a large mixing bowl.
Over medium heat, bring the grape innards and juice to a simmer, cover, and cook until soft, 3 to 5 minutes. Immediately force as much of the pulp as possible through a fine-mesh strainer or chinois. Discard the seeds.
Add the sieved grape pulp, sugar, lemon juice, orange zest, and orange juice to the grape skins, stirring well. Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Bring to a boil over high heat. Continue to cook until done, 20 to 30 minutes. Stir very frequently during the cooking with a heatproof rubber spatula; if the jam starts sticking, lower the heat slightly. To avoid overcooking the jam, test it for doneness after 20 minutes of cooking. When the jam is done, it will acquire a glossier sheen and will have a thicker, more luxurious look than it did initially.
To test, remove the jam from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. Replace the cold spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see how quickly the jam runs; if it is reluctant to run, and if it has thickened to a spreadable consistency, it is done. If it runs quickly, cook it for another minute or two, stirring, and test again as needed.
When the jam is ready, skim any white foam from its surface with a stainless-steel spoon. Pour the jam into sterilized jars and process according to the manufacturer's instructions.
Makes 5 to 6 8-ounce jars
Concord Grape Jam
From The Blue Chair Jam Cookbook
4 pounds stemmed Concord grapes
2½ pounds granulated sugar
3 ounces strained freshly squeezed lemon juice
Very finely grated zest of ½ an orange (orange part only)
½ ounce strained freshly squeezed orange juice
Place a saucer with five metal teaspoons in a flat place in your freezer for testing the jam later.
Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape, being careful to catch all the grape juices in the pan. Set the skins aside in a large mixing bowl.
Over medium heat, bring the grape innards and juice to a simmer, cover, and cook until soft, 3 to 5 minutes. Immediately force as much of the pulp as possible through a fine-mesh strainer or chinois. Discard the seeds.
Add the sieved grape pulp, sugar, lemon juice, orange zest, and orange juice to the grape skins, stirring well. Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Bring to a boil over high heat. Continue to cook until done, 20 to 30 minutes. Stir very frequently during the cooking with a heatproof rubber spatula; if the jam starts sticking, lower the heat slightly. To avoid overcooking the jam, test it for doneness after 20 minutes of cooking. When the jam is done, it will acquire a glossier sheen and will have a thicker, more luxurious look than it did initially.
To test, remove the jam from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. Replace the cold spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see how quickly the jam runs; if it is reluctant to run, and if it has thickened to a spreadable consistency, it is done. If it runs quickly, cook it for another minute or two, stirring, and test again as needed.
When the jam is ready, skim any white foam from its surface with a stainless-steel spoon. Pour the jam into sterilized jars and process according to the manufacturer's instructions.
Makes 5 to 6 8-ounce jars
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