Last Fall when living in Manhattan, I experienced fresh concord grapes for the first time and was dazed by the naturally jelly consistency and supersweet interior. I probably went through five pounds a week, so you can imagine my excitement when grapes started popping up at the farmers market here in San Francisco. Preserve the season's bounty by making homemade jam. A few serving suggestions: offer it for breakfast with English muffins and butter, or use it as a filling for cakes or mix it into vanilla frosting. Slip some in a peanut butter sandwich, and you'll find that PB&Js never tasted so good.
Fall back in love with this sandwich staple when you get the recipe.
3 pounds concord grapes Equipment Makes approximately 2 pints grape jam.
3 cups granulated sugar
2 lemons, juiced
2 tablespoons fruit pectin
2 glass jars with metal seals and lids
1 stainless steel canning rack
1 jar funnel
1 magnetic jar lifter
3 pounds concord grapes
Makes approximately 2 pints grape jam.