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.
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.
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.)
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.