Canning Concord Grape Jam Recipes

CLASSIC CONCORD GRAPE JAM

Steps:

• Instructions for preparing the grapes
• Add the sugar to the grape mixture and stir until dissolved; add lemon juice
• Bring to a boil, reduce to simmer; stir constantly (skim foam, if necessary)
• Jam should be set in about 15 minutes
• Fill jars with hot mixture, leaving ¼ inch heasdpace
• Wipe the rim clean, centre lid on jar and screw to fingertips tight; do not over tighten
• Store in fridge for up to three months, or process
• Scale all ingredients into TM bowl on R(reverse); set time for 25 minutes, temperature to 100F and speed to 2
• Place teatowel over machine to avoid any splatter; check for set after 20 minutes (cook 5 minutes longer, if needed)
• When set, fill jars with hot mixture, leaving ¼ inch heasdpace
• Wipe the rim clean, centre lid on jar and screw to fingertips tight; do not over tighten
• Store in fridge for up to three months, or process
• Fill canner 2/3 full; bring water to a boil
• Use canning tongs to place jars into hot water; cover canner and bring to a boil for 10 minutes (start counting the 10 minutes when the water starts to boil)
• Turn off heat, remove lid, let the jars sit in water for 5 minutes before removing
• Place jars on a heat-proof surface with canning tongs undisturbed for 24 hours
• Check seals to ensure jars have sealed properly; store in a cool, dark place
• Temperature: apply enough heat to the fruit and sugar to raise the temperature over the boiling point of 212 degrees and alter the structure of the sugar; jam reaches its ideal set point at 220 degrees (a beeping thermometer is great!)
• Sugar: if you reduce the amount of sugar in your recipe too drastically, you may not be able to get your jam to the set point
• Plate Test: take an ice-cube tray (or a frozen plate ready for this test) from the freezer); place a small dollop of jam on it
• After a minute, gently prod the puddle of jam with your finger; if a surface skin seems to be developing a certain solidity, it is done (If it is runny, keep cooking a bit longer)
• Sheet Test: (This is the one Grandma Maude taught me.) Using a wooden spoon, stir the jam and lift it up side ways, or horizontally over the jam and watch the jam drip off of the spoon
• If the drips come together in a fall of the spoon separately, the jam needs to be cooked longer; if the drips join together in a "sheet" or a thick wide drop, the jam is finished

LOW-SUGAR GRAPE JAM

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

SURE.JELL CONCORD GRAPE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Slip skins from grapes. Finely chop or grind skins; set aside. Mix grape pulp and water in saucepan. Bring to boil. Reduce heat to low; cover and simmer 5 min. Press through sieve to remove seeds. Combine skins and pulp. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CONCORD GRAPE JAM

Steps:

• Sterilize jars:
• Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 10 minutes. Remove from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat, leaving lids in water. Keep the jars and lids submerged in hot water, covered, until ready to use.
• Cook jam:
• Chill 2 small plates (for testing jam).
• 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:
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle jam into jars, leaving 1/4 inch of space at top. Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands. Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool.
• Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling preserves has made lid concave. Remember that you may or may not be around to hear that ping (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids. Preserves will thicken as they cool.
• After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.

GRAPE JAM

Steps:

• Prepare your jars. To sterilize empty jars, place them face up in the water bath canner. Fill the canner and jars with hot (not boiling) water to one inch past the jars. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
• Place all your grapes in a large (preferably deep) stockpot on the stove. Crank the heat to medium - the grapes will slowly pop as they break open. Over the next 5-10 minutes, water will release from the grapes as they continue to break down.
• Pour in your measured pectin, and give the mixture a good stir. Add butter (if using). Bring the mixture to a full rolling boil that can't be stirred down over high heat.
• Add entire measure of sugar, stirring well to dissolve. Return the mixture to a full rolling boil (temperature 220 degrees F). Once there, boil hard for two minutes, stirring constantly.
• Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
• Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
• Process the jars for 15 minutes (pints), adjusting for altitude. Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool.
• Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars in a cool place for up to 2 years.

OLD FASHIONED GRAPE JAM (NO PECTIN ADDED)

Steps:

• Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
• Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
• Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
• Allow the jars to rest for 24 to 48 hours to completely gel.

CERTO FRESH CONCORD GRAPE JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Slip skins from grapes. Finely chop or grind skins; set aside. Combine grape pulp and water in saucepan. Bring to boil; cover and simmer 5 min. Press through sieve to remove seeds. Mix skins and pulp until well blended. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir sugar into prepared fruit in saucepot. Add butter to reducing foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CONCORD GRAPE PIE FILLING

Steps:

• Working over two pots or bowls, take a grape in each hand and gently squeeze it over the first pot. Deposit the grape skins in the second pot. Continue until you have separated all of the grape pulps from the grape skins. You can discard the skins in your compost.
• Place the pot with the grape pulps (do not add water!) over medium heat and bring to a boil, stirring frequently, allowing it to boil for 5 to 6 minutes. Set aside - Do not put them through a food mill or colander. You just separated the skins and you want to keep the pulp as in tacked as possible.
• Combine water or grape juice, sugar, and Clear Jel in a stainless steel pot.
• Stir using a whisk and cook over medium high heat until mixture thickens and begins to bubble. It will come to a smooth texture.
• Add lemon juice and boil sauce 1 minute more, stirring constantly. Remove from heat!
• Fold in the grape pulp gently till well mixed and immediately fill hot quart jars.
• Place a canning funnel over the opening of a clean, sterilized quart jar and ladle in the hot pie filling leaving 1 1/2 inch of headspace. Using a plastic spatula remove air bubbles and refill to proper headspace if necessary.
• Moisten a paper towel and wipe the rims of the jars so they are spotless. Center a hot lid on the jar and screw the ring in place until fingertip-tight.
• Place the jars in a water bath canning pot and ensure they are completely covered with water by 1-2 inches. Bring the water to a boil and process for 30 minutes.
• When the 30 minutes are up, turn off the heat, remove the canner lid and let the jars rest for 5 minutes before carefully transferring to a cooling rack or a towel on the counter.
• Let cool, undisturbed, overnight before removing rings, wiping clean and labeling.
• Store the jars in a cool, dark place. Store jars with the rings removed.
• Pour a quart of the filling into an unbaked 9" pie crust and add a lattice or decorative top.
• Bake at 350 degrees for about 50-60 minutes. Let cool before serving. Great with a little vanilla ice cream!