Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
Try this research-tested recipe for grape jam courtesy of the National Center for Home Food Preservation.
- 2 quarts, Grapes, concord
- 6 cups, Sugar
Yield: Makes about 6 half-pint jars.
Wash grapes and separate pulp from skins of grapes.
- Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about ½ cup).
- Cook pulp without water until soft. Press through a sieve or food mill to remove seeds.
- Combine pulp, skins and sugar. Bring to jelly point, about 10 minutes, stirring frequently to prevent sticking.
- Fill hot jam into hot jars, leaving ¼-inch headspace. Secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time).
To learn more about canning Jams & Jellies, watch our Troubleshooting Jams & Jellies video!
- Rim of jar must be free of all food particles in order to ensure seal adheres appropriately.
- Instructions on water bath canning can be found in this resource.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.