2 lbs Conchord grapes, or Coronation grapes
2 1/2 cups granulated sugar
3 tbsp fresh lemon juice
1/2 tsp grated lemon zest
Wash 2 lb. concord or coronation grapes and remove from stems.
Use your fingers to squeeze grape pulp and seeds into a heavy-bottomed pot, reserving skins. Cover pot and place over medium-low heat. simmer for 5 min or until pulp is soft and juicy. Pour through a strainer to remove seeds, pressing down on solids to extract all pulp and juice.
return pulp and juice to pot. add reserved skins. return to a simmer, and cook covered for 5 min longer or until skins are softened.
add 2½ cups sugar, 3 tbsp fresh lemon juice and ½ tsp grated lemon zest, and bring to a boil on medium-high heat, stirring occasionally for 5 min. remove from heat. to see if jam is set, put a plate in the freezer, add a spoonful of jam and let it chill for 1 min. Push at the edge of the cooled jam with your finger; if it wrinkles slightly the jam is set. (If not, place pot back on heat and boil for 1 min or until set.)
let jam stand for 10 min, then ladle into hot sterilized jars with new 2-piece lids. follow general canning guidelines and process in a boiling water canner for 5 min to keep them shelf stable for a year. (Or, skip this step and keep jars of jam in the fridge for up to three months.)
Calories 45, Protein 0g, Carbohydrates 12g, Fat 0g, Fibre 0g, Sodium 0mg.
Blue grapes are one of the few fruits you really can’t get at any other time of year, so seize the moment and make this delicious jam.
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