Concord Grape Jam

recipe
Spread this flavorful jam recipe over warm buttermilk biscuits for a delightfully simple breakfast.

Yield:

About 2 1/2 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 56
Fat 0.1 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 14.4 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1 mg
Calcium 6 mg

Ingredients

3 pounds fresh Concord grapes, stemmed (about 8 cups)
3/4 cup sugar, divided
2 teaspoons grated lemon rind
4 teaspoons fresh lemon juice

Preparation

1. Pinch grapes to separate pulp from skins. Place skins in a bowl; set aside. Place grape pulp and 1/4 cup sugar in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until seeds begin to separate from pulp.

2. Press pulp mixture through a fine sieve into a bowl. Discard seeds. Place skins, remaining 1/2 cup sugar, rind, juice, and pulp in saucepan; bring to a boil. Reduce heat; simmer until reduced to 2 1/2 cups (about 2 hours and 45 minutes), stirring occasionally. Pour into a bowl; cool. Cover and store in refrigerator up to 2 weeks.

Note:

Usually found only at farmers' markets, Concord grapes have a full, intense flavor. Concords are a slip-skin variety, which means the skins can be pinched off easily.

June 2009
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