CONCORD GRAPE JAM
Make and share this Concord Grape Jam recipe from Food.com.
Provided by Diana Adcock
Categories Berries
Time 55m
Yield 4 half pints
Number Of Ingredients 2
Steps:
- Wash and stem grapes.
- Place in a large stainless or enamel pot.
- With a potato masher or wooden spoon mash grapes.
- Bring to a gentle boil and reduce heat to an "active" simmer.
- Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
- Run the grapes through a food mill to remove seeds.
- Return pulp to the saucepan.
- Bring to a boil and stir in honey.
- Stir often to prevent scorching.
- After about 10 minutes you should not be able to stir down the boil.
- Test for gel point.
- Jelly/puree will begin to darken and thicken up.
- This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
- Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 614.6, Fat 1.2, SaturatedFat 0.4, Sodium 11.9, Carbohydrate 163.2, Fiber 3.3, Sugar 159.7, Protein 2.5
CONCORD GRAPE JELLY
Provided by Food Network
Categories dessert
Time 15m
Yield about 5 1/2 pints
Number Of Ingredients 5
Steps:
- In a large saucepan combine grape juice, lemon juice, butter, and pectin. Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute. Add sugar and stir until dissolved. Keep stirring and bring mixture to a rolling boil and boil hard for no longer than 1 minute, stirring constantly. Remove from heat and skim foam if necessary. Ladle hot jelly into hot sterilized jars leaving 1/4-inch head space. Adjust 2-piece caps. Process 5 minutes in hot boiling water canner.
CONCORD GRAPE JAM TART
A cluster of grapes is cut from the top crust of this tart to suggest the fruit inside. Sweet, musky Concord grapes are first made into a jam, then sandwiched between the pastry rounds. You will need a nonreactive pan and a candy thermometer for the jam.
Yield Makes one 9-inch tart
Number Of Ingredients 12
Steps:
- Make the crust: Pulse flour, granulated sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal. Drizzle with the ice water, and pulse until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour or up to 1 day.
- Make the jam: Combine grapes and lemon juice in a medium nonreactive saucepan over high heat. Cook, stirring frequently, until grapes release their juices, about 7 minutes. Strain through a fine sieve. (You should have 1 1/2 to 2 cups juice.) Return juice to saucepan over high heat, stir in granulated sugar and salt, and bring to a boil. Reduce heat, and simmer until temperature registers 220°F on a candy thermometer, about 8 minutes. Transfer jam to a bowl, and let cool, stirring occasionally. (Jam will keep, covered, up to 2 weeks in refrigerator.)
- On a lightly floured surface, roll out each disk of dough 1/8 inch thick. Transfer 1 round to a parchment-lined baking sheet, and fit other round into a 9-inch tart pan with a removable bottom. Trim excess dough flush with rim. Refrigerate or freeze shell and round until firm, about 30 minutes.
- Using the wide bases of 2 metal pastry tips (one 3/4 inch in diameter and one 1 inch), cut clusters of holes in dough on baking sheet to resemble a bunch of grapes. Using a paring knife, cut a stem at the top. Freeze dough until firm, about 20 minutes.
- Preheat oven to 375°F. Spread 1 cup grape jam over tart shell. (Reserve remaining jam for another use.) Brush edge of dough with egg wash. Slide remaining dough round on top, centering design. Press edges to seal, and trim excess dough. Brush top with egg wash, then sprinkle with sanding sugar. Refrigerate tart 30 minutes.
- Transfer tart to a rimmed baking sheet. Bake 15 minutes, then gently tap pan on counter to release air bubbles. Bake until golden brown and bubbling, 15 to 20 minutes more. Transfer to a wire rack, and let cool completely. Unmold, and transfer to a platter. Serve with crème fraîche.
CONCORD GRAPE JELLY
At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT1h
Yield 64
Number Of Ingredients 4
Steps:
- Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
- Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 26.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 25.9 g
CONCORD GRAPE JAM
Categories Condiment/Spread Breakfast Brunch Dessert Chill Vegan Grape Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 or 7 (1/2-pint) jars
Number Of Ingredients 5
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.
CONCORD GRAPE ONION JAM
No one in our family cares much about Concord grape jelly but as a savory jam with onion and balsamic vinegar on goat cheese, it's a whole different story. The jam is delicious with blue cheese, Camembert, or Brie. The jam is moderately sweet but you can add more sugar if you prefer it sweeter.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 20
Number Of Ingredients 4
Steps:
- Immerse a jar with a tight fitting lid in simmering water until grape jam is ready. Wash lid in warm, soapy water.
- Place grapes in a saucepan and crush with a potato masher until they begin to release some juice. Cover and cook over low heat until grapes are very soft and can be easily crushed, about 10 minutes. Remove from heat and set aside to cool.
- Push grapes and all of the accumulated juice through a food mill or a fine mesh strainer. Extract as much pulp and juice as you can and return back to the saucepan. This should yield a generous 2 cups pulp. Discard leftover seeds.
- Add onion, brown sugar, and balsamic vinegar to grape pulp and mix until sugar has dissolved. Bring to a boil over medium-high heat, then reduce temperature to low and simmer, uncovered, stirring occasionally at the beginning and then more regularly to prevent scorching, until jam is thick, about 30 minutes. (Do not overcook--jam will thicken more as it cools.)
- Pour hot jam into the sterilized jar, seal tightly with the clean lid, and allow to cool. Store in the refrigerator and use within 2 weeks.
Nutrition Facts : Calories 48.3 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 2.9 mg, Sugar 11.6 g
CERTO FRESH CONCORD GRAPE JAM RECIPE
Try this CERTO Fresh Concord Grape Jam Recipe at home! They'll never want store-bought again once you make this fresh concord grape jam recipe.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
SURE.JELL CONCORD GRAPE JAM
Have 10 jars of SURE.JELL Concord Grape Jam in less than an hour! This Concord grape jam makes a great gift-or great backup for when you need it most!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CONCORD GRAPE TART
Aromatic Concord grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster of grapes cut out of the buttery crust leaves no question as to what's within.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 15
Steps:
- Pate Brisee Extra: Pulse flour, granulated sugar, and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add egg yolk and ice water in a slow, steady stream just until dough holds together. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
- Filling: Bring grapes and 1/2 cup water to a simmer in a saucepan, mashing occasionally with a potato masher, until fruit is very soft. Strain through a fine-mesh sieve into a heatproof bowl.
- In a large, heavy-bottomed pot, combine grape juice, granulated sugar, lemon juice, and salt. In a small bowl, stir together cornstarch and remaining 1 tablespoon water. Add to juice mixture and cook, stirring frequently, until it reads 221 degrees on a candy thermometer. Transfer to same heatproof bowl; let cool completely, stirring occasionally. Filling can be refrigerated in an airtight container up to 1 month.
- On a lightly floured surface, roll out each disk of dough to a 1/8-inch-thick round. Transfer one round to a parchment-lined baking sheet. Fit remaining round into a 9-inch round fluted tart pan with removable bottom; trim flush with rim. Freeze both rounds until firm, about 15 minutes.
- Using the wide base of two pastry tips (3/4 inch and 1 inch), cut clusters of holes in dough round on baking sheet to resemble a bunch of grapes. Using a sharp paring knife, cut a stem at the top. Return to freezer until firm.
- Assembly: Preheat oven to 375 degrees. Spread filling over dough round in tart pan. Whisk together egg and 1 tablespoon water. Brush edges of dough with egg wash. Slide remaining dough round on top, centering the design. Press edges to seal, and trim excess dough. Brush with egg wash and sprinkle with sanding sugar. Place tart pan on a baking sheet.
- Bake 30 minutes, then remove from oven and gently tap sheet on counter to release any air bubbles. Continue baking until golden brown and bubbling, 15 to 20 minutes more. Transfer sheet to a wire rack; let cool completely. Unmold tart; serve with creme fraiche.
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Top Asked Questions
How long does it take Concord grapes to make jam?
It took approx 2 hours to reach jam stage but only required stirring every 15 minutes. I started checking for gel after 90 minutes. I also squeezed in juice of one lemon when I cooked the pulp. Thanks again for sharing, I have a bumper crop of Concord grapes and will be sharing with friends and family. How long will this keep in the fridge?How do you make grape jam with grapes?
Spread this flavorful jam recipe over warm buttermilk biscuits for a delightfully simple breakfast. Pinch grapes to separate pulp from skins. Place skins in a bowl; set aside. Place grape pulp and 1/4 cup sugar in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until seeds begin to separate from pulp.How to make sweet Concord grape jelly?
See how to make sweet concord grape jelly. Read the full recipe after the video. Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes.How do you make a Concord grape cake?
Spoon Concord grape preserves over mold. In large mixer bowl, combine cake mix, whipped topping mix, eggs and 1 cup cold 100% grape juice. Blend until moistened. Beat 4 minutes at medium speed. Pour into greased and floured 10-inch tube pan. Bake at 350°F. for 45 minutes or until cake tests done. Cool in pan 15 minutes. Turn out onto wire rack.