Aren't these red Concord grapes beautiful? if you read my last post, you have seen what happens when we have an overload of grapes...we stomp them!
We also make absolutely awesome concord grape jam...and I have to be honest, I didn't follow the recipe to make grape jelly.
That involved mushing and draining the grapes for hours in the fridge...no, not for me!
What I did do is this: I took a big batch of grapes and pulled most of the stems off...
This is one of the THREE giant bundles of grapes we had...sheesh...
Once the grapes are generally clean and without stems, drop them in a pot and cook over medium heat...Be careful not to burn the grapes if they don't release their juices early on...but you do want to boil it down a bit.
Cooking the grapes helps release the juice and concentrate the flavor.
After you have cooked the grapes and reduced the mass by about 1/3 or so, give it a taste. Chances are great you will need sugar...don't worry, there will be plenty of that in the canning process. Here, you are looking for concentrated grape flavor.
Next, put through a food mill and remove seeds, and any remaining stems. I know, you could use a sieve, but I like jam instead of jelly, so I used a food mill. Pop it back on a warm burner and get another pot on the stove.
Get out your pectin and follow the directions on the box to the letter...Mine called for 3 3/4 cup of grape concoction to 5 1/2 cups of sugar...I know, it's a lot, don't freak out. I measured out the grape and the sugar, combined in the second pot on the stove, then brought to a simmer...stirring regularly...then added the pectin. As it cooks, it will form a more familiar syrupy consistency...and when it cools in the jar it will be a wonderfully spreadable jam.
I used a standard canning process...check here for that information. Opened one last night and it was wonderful...much more subtle than grape jam at the store...lovely tart taste, almost like wine...mmmmm...
Let me know if you try it...and tell me how it goes!
