That being said, when you start to make your own jellies and jams, it is difficult to make a sandwich (or anything else using jam, for that matter) with anything other than homemade. I had been putting off making grape jelly because I just don't like the process of making jelly (too time consuming and laborious for me), but that also meant I was constantly having to consider purchasing grape jelly in the supermarket.
|Grape pulp with seeds|
|Grape skins ready to be ground in food processor|
|Grape pulp being pushed through a chinois to remove seeds|
Concord Grape Jam- makes approximately 9 half-pints
4 pounds Concord grapes (other varieties will work also)
1 cup water
7 cups granulated sugar
1 box powdered pectin (1.75 oz)
Prepare canner, jars, and lids. Sort, wash, and remove stems from four pounds of grapes.
Squeeze the skins off the grapes, and separate skins and pulp into separate bowls.
Place pulp (will still contain seeds at this point) in a medium pot with 1 cup water. Bring the mixture to a boil, cover, and simmer 5 minutes. Press the pulp mixture through a fine mesh sieve or chinois (conical strainer on a stand with a pestle) to separate the pulp from the seeds and to break the pulp down. Set aside.
In a food processor, puree all or part of the grape skins. The amount you use is up to you and the color you hope to achieve (I used about 2 cups skins measured before pureeing). Press the pureed skins through the sieve into the prepared pulp.
Place the prepared grape mixture in a large, heavy bottomed pot. Add the pectin and stir to combine. Bring the mixture to a boil. Once boiling, quickly add the sugar and stir to combine. Stirring constantly, bring the mixture to a full rolling boil. Boil for 1 minute.
Remove the jam from the heat. Using a clean spoon, skim the foam from the top of the jam. Ladle the jam into prepared jars leaving 1/4 inch headspace. Wipe jar rims and top each with a prepared lid and ring. Process jars 5 minutes in a boiling water bath adjusting for altitude as needed (increase processing time 1 minute for each 1000 feet). Remove jars from the canner to a clean towel to cool completely before checking seals, labeling, and storing.