Concord Grape Jam Recipes

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CONCORD GRAPE JAM



Concord Grape Jam image

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

3 lbs concord grapes
1 1/2 cups mild flavored honey

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



Concord Grape Jelly image

Provided by Food Network

Categories     dessert

Time 15m

Yield about 5 1/2 pints

Number Of Ingredients 5

3 cups grape juice
2 tablespoons lemon juice
1 teaspoon butter
1 package pectin
4 cups sugar

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



Concord Grape Jam Tart image

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

2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
3/4 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water
1 large egg, lightly beaten, for egg wash
Coarse sanding sugar, for sprinkling
1 1/2 pounds Concord grapes, stems removed
3 tablespoons fresh lemon juice
1 cup granulated sugar
Pinch of salt
Crème fraîche, for serving

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



Concord Grape Jelly image

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

3 ½ pounds Concord grapes
½ cup water
7 cups white sugar
½ (6 fluid ounce) container liquid pectin

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



Concord Grape Jam image

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

5 lb Concord grapes, stemmed
5 cups sugar
3 tablespoons fresh lemon juice
Special Equipment
7 (1/2-pt) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-qt deep pot; an instant-read thermometer; a food mill fitted with fine disk

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



Concord Grape Onion Jam image

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

1 quart stemmed Concord grapes
1 large red onion, quartered and thinly sliced
½ cup light brown sugar
2 tablespoons balsamic vinegar

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



CERTO Fresh Concord Grape Jam Recipe image

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

5 cups prepared fruit (buy about 3-1/2 lb. fully ripe Concord grapes)
1/2 cup water
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

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



SURE.JELL Concord Grape Jam image

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

6 cups prepared fruit (buy about 4 lb. fully ripe Concord grapes)
1 cup water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7-1/2 cups sugar, measured into separate bowl

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



Concord Grape Tart image

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

2 1/2 cups unbleached all-purpose flour, plus more for dusting
1/4 cup granulated sugar
3/4 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into pieces
1 large egg yolk
1/4 cup ice water
3/4 pound Concord grapes, stems removed
1/2 cup plus 1 tablespoon water
1/2 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon cornstarch
1 large egg, lightly beaten
Coarse sanding sugar, for sprinkling
Creme fraiche, for serving

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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CONCORD GRAPE JAM - AN EDIBLE MOSAIC™
2011-10-30  · 3 cups sugar. 3 teaspoons lemon juice. Slip the skins off the grapes. Transfer the skins to a food processor and pulse a few times, but do not puree; set aside. Transfer the grape insides to a heavy-bottomed, lidded 5-quart pot; cover the pot, bring to a simmer over medium heat, and simmer 10 minutes. Turn heat off and cool to room temperature ...
From anediblemosaic.com
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CONCORDE GRAPE JAM - CANNING AND COOKING AT HOME
2018-09-15  · Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp/balls without water until soft; press through a sieve or food mill to remove seeds. Combine pulp, skins, sugar and honey. Bring to medium heat and let mixture cook down, about 30 minutes. As mixture thickens, stir frequently to prevent ...
From canningandcookingathome.com
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HOMEMADE CONCORD GRAPE JELLY -A STEP BY STEP TUTORIAL
2015-10-19  · Combine the extracted grape juice and sugar in a large heavy-bottomed pot. Over high heat, stir together until the mixture comes to a boil. Add the pouch of Certo and continue to stir the boiling mixture for 1 minute. Remove the pot from the heat. Stir and skim the foam for approximately 5 minutes.
From shelovesbiscotti.com
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CLASSIC PREPARATION OF CONCORD GRAPES FOR RECIPES
2013-10-25  · This is a classic preparation of Concord Grapes necessary for all recipes. Course Basic Kitchen Preparation Skills Cuisine Canadian Prep Time 1 hour Cook Time 15 minutes Total Time 1 hour 15 minutes Author Valerie Lugonja Ingredients 1 kilo of concord grapes , or however many the recipe calls for Instructions Wash grapes well; let dry
From acanadianfoodie.com
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CONCORD GRAPE JAM - COOKIE DOUGH AND OVEN MITT
2013-09-11  · Put the liquified pulp in a sieve or food mill over the stock pot with the skins and push the pulp through. Discard seeds. Stir to combine the pulp and skins. Add in the sugar, lemon juice, and butter. Stir to combine ingredients. Let the mixture come up to a boil over medium heat. Stirring occasionally.
From cookiedoughandovenmitt.com
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CANNING CONCORD GRAPE JAM - THE DOMESTIC WILDFLOWER
2015-10-08  · Ladle hot jam into hot jars, leaving half an inch headspace, and followingsafe canning practice outlined in this great resource from the USDA here or in the opening chapters of any good canning book. Put thelids andrings on the jars and return to the water bath. Bring to a boil and process for 5 minutes. Remove the jars from the water bath onto ...
From thedomesticwildflower.com
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CONCORD GRAPE JAM - THE HUNGRY MOUSE
2016-10-03  · Put a small plate in the freezer for a few minutes until it's cold. When your plate is cold, drop a spoonful of hot jam on it in a little puddle. Pop the plate back into the freezer for 1 minute. (Yep, just one minute will do the trick.) After 1 …
From thehungrymouse.com
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SIMPLE CONCORD GRAPE JAM RECIPE ON FOOD52
2012-10-01  · Bring to a rolling boil then reduce heat to med/low and simmer uncovered for 1 1/2 hours or until it reduces by about a third and becomes noticeably thicker. While the jam is bubbling away, sterilize 3 half pint jars and lids, lay on clean tea towel to drain and dry. When jam is ready place a strainer on a large (8 cup) heatproof glass ...
From food52.com
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CONCORD GRAPE JAM HAND PIES - MYSAVORYSPOON
2017-09-11  · Use a knife to cut the dough into even rectangles roughly 3 inches by 4 inches. Top 6 of the rectangles with a large heaping tablespoon of jam. Brush the edges of the puff pastry with egg wash. Top each pie with another piece of dough and crimp the edges with a fork. Place pies on a baking sheet and refrigerate 15 minutes or until firm.
From mysavoryspoon.com
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BEST CONCORD GRAPE JELLY RECIPES | FOOD NETWORK CANADA
2004-12-14  · Step 1. Add the grape juice, sugar, honey and lemon zest to a medium sized saucepan over medium heat. Stir well to combine. Add butter (this will help to reduce the foaming). Increase heat to high and bring mixture to a full boil, stirring constantly. Add pectin, stirring to combine.
From foodnetwork.ca
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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.

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