How To: Homemade Concord Grape Jam

Here is a step by step guide to creating your own concord grape jam! This recipe has no added ingredients except for grapes, sugar, and a bit of lemon juice. (No pectin!) *I always have a tough time knowing how much sugar to add! I found one recipe say 3/4 c sugar per cup of juice. I found this to be too sweet for my grapes. After adding 4-5 cups of sugar (for my 12 cups of liquid), I found it was totally sweet enough for my taste. Make sure you taste as you go (and remember, it will reduce down as well!) Link to recipe I (mostly) used/followed: http://chefinyou.com/2011/10/11/concord-grapes-jam/ *Remember, the reducing part can take some time! To test for doneness, definitely check for the temperature to be near 220 degrees. Also, I used the refrigerator method: Take a small plate and place it in the freezer. To check if the jam is done, take it out, place a small dollop of jam on the plate, and return it to the freezer for about a minute. When you take it out, move the plate to the side to see if the jam sets or if it is still runny. If still runny, continue to boil the jam! Once my temp read about 220 though, I stopped. The jam will still look a bit soft until it cools in the jar! *For the canning process, I did not have any canning tools, so I made do! You can too! I put a rag at the bottom of my larger pot, brought some jars to a boil for 10 minutes, and turned off heat/let the jars sit in the water until I was ready to fill. Also, I had a smaller pot with the rings that I brought to a boil as well, and put the tops in after I shut off the burner.

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