Concord Grape Jam

by Sarah Waldman

This classic jam will bring you right back to your childhood. The texture is perfectly set but spreadable. Just be prepared to crave peanut butter and jelly sandwiches for every meal.


  • 8 cups Concord grapes
  • 1/4 cup water
  • 6 cups granulated sugar
  • 1/2 lemon, juiced
  • 1/2 tsp. unsalted butter
Concord Grape Jam

Jocelyn Filley

First separate the grape skins from the pulp by squeezing the grapes between your fingers. Put the skins in the bowl of a food processor with 2 cups of sugar and pulse until they are coarsely chopped.

Place the grape pulp in a saucepan and bring to a boil. Reduce the heat and simmer until the grapes lose their shape, mashing every few minutes with a potato masher. This takes about 10 minutes. Pour the grape pulp through a strainer into a large bowl. Force out as much pulp as you can and discard the seeds.

Put the cleaned grape pulp back into the saucepan and add in the grape skin sugar, remaining 4 cups of sugar, lemon juice, and butter. Bring the pot to a boil, reduce to a simmer and cook for 45 minutes, skimming off foam as it forms.

While the jam cooks, prepare the jars. Place the six jars in a large pot, cover with water, and boil for 10 minutes. Place the lids and rings in a separate pot, boil, then turn the heat down to low to keep warm.

Once the jam has thickened and reached a gel-like state, pour the jam mixture into the prepared jars. Close the tops and let stand until set. Jar lids will pop when sealed.

Yield: 6 half-pint jars