If you're new to canning, we recommend that you purchase a kit containing all of the canning tools and equipment you will need, such as this Fagor 9 Piece Pressure Canning Set. You'll find that canning (especially with all of the right tools) is a fun process, and you'll be inspired to make all sorts of delicious homemade jams and pickles. I used a little fruit pectin in the end to thicken the jam quickly. However, if you don't have fruit pectin, simply reduce the jam until it passes the freezer test noted below.
- 3 pounds concord grapes
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
- To sterilize jars: Wash jars, metal seals, and lids in soapy water, then rinse. In a deep pot or pressure cooker, cover the jars with enough water so they are completely covered. Bring to a boil, and sanitize for 10 minutes. Turn off heat, but keep jar in the pot to say warm. If the jars are not warm when you pour in boiling jam, they might crack.
- To make jam: Chill a plate in the freezer to use later for testing the jam's consistency. In two bowls, separate the skins from the flesh by pinching the grape and allowing the flesh to pop out. In a food processor, combine grape skins and sugar, and puree until smooth.
- Combine grape skin mixture, grape flesh, and lemon juice in a bottom heavy, medium to large pot. On medium heat, keep mixture at a simmer for 20 minutes, stirring occasionally to prevent scorching.
- Place a fine mesh sieve over a clean metal bowl, and pour mixture into mesh sieve. Using a rubber spatula, force the liquid through the sieve, discarding the seedy, dry pulp remains.
- Return strained mixture to pot, and simmer over medium heat for 10 minutes. Whisk in pectin, and cook for 1 minute. Take chilled plate out of freezer and dab a small amount of jam on plate. Return plate to freezer for 1 minute. If jam has gelled and does not slide down when the plate when tilted, then it is done. However, if the jam slides down, continue to cook jam for a few more minutes, and try the freezer test again. Continue cooking, until jam reaches the desired consistency.
- To process jars: Using the jar lifter, remove warm glass jars from warm water. Place funnel over jar, and pour jam mixture into jar, leaving about an inch of headroom. Place seal over the top of the jar, and screw on the lid tightly. Using the jar lifter, return jars to the water-filled deep pot. Cover the pot and bring it to a boil. Boil jars for 10 minutes. Turn off heat, remove jars, and set them on the counter or a wire rack to cool. You should hear a snap as they cool, signifying the seal has inverted and jars have processed correctly. Sealed jams should last sealed for up to 12 months and once opened, they will last several months refrigerated.
Makes approximately 2 pints grape jam.
- Condiments/Sauces, Jellies/Jams
- North American