Who can forget the run on certain items in 2020, which eventually included canning and preserving supplies. When quarantined at home, many people decided to take up a lot of cooking, and canning and preserving, but only to find many needed items for canning in short supply. Let’s hope those problems are behind us in 2021.
This was the shelf at a nearby Farm and Fleet store, with a note stating they were low on supplies or completely out of other items. Thank goodness I had all that was needed except for the grapes!
My daughter Kristina found these at our local Farmer’s Market. Concord grapes are full of nutrients, not to mention how delicious they are.
Look at that beautiful rich color!
This is one of my favorite cookbooks for canning and preserving and where I found the grape jam recipe. I have made so many of the recipes and every single one has turned out perfect. The author has won hundreds of awards for her canned goods and preserves at county, state, and national competitions. Check out her website!
After the jars cooled, I labeled them all and ready for enjoying and gift-giving. It feels so good to have your own canned goods for your family and friends, especially for holiday and hostess gifts. Nothing says love more than something you made yourself. There are delicious items to make all-year round.
- 4-1/2 pounds Concord Grapes
- ½ cup water
- ¾ cup Concord Grape Juice
- 7-1/2 cups sugar
- ½ teaspoon unsalted butter
- 1 (3-oince) pouch liquid pectin
- Remove the grapes from the stems and rinse them in cool water. Drain well. Remove the skins from the grapes and finely chop the skins. Gently crush the pulp and set aside.
- In a 4-quart stainless steel pan, Combine the grape pulp and the grape juice. Over medium heat, bring the pulp to a boil. Reduce the heat and simmer for 5 to 7 minutes, stirring occasionally to prevent sticking. Remove the pan from the heat.
- Press the grape pulp through a food mill or fine mesh sieve. Discard the seeds. Combine the pulp and the skins and measure 5-1/2 cups.
- Place the grape mixture in an 8-quart pan and add the sugar and butter. Over low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly, Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove pan from heat and skim off any foam.
- To prevent the jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars. Gently stir the jam every minute or so, to distribute the fruit.
- Ladle the hot jam into hot jars, leaving a ¼-inch headspace. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in boiling water for 10 minutes, pint jars for 15 minutes. Remove to tea towels to cool completely. Makes about 10 half-pint jars.
My precious granddaughter loves the jam straight from the jar to a spoonful! It looks like the family dog wouldn’t mind if some fell on the floor. She awaits patiently!