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.
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.
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.
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This is a simple, easy to make jam that is much better than any store bought product. No special fruit pectin or gelatin required! The longest part was slipping the grape skins off. It took me about 20 min with a half recipe and small grapes. The concord grapes were not very good to eat by themselves and they had seeds. So this was a great way to use them.
The best thing is that the healthy skins are put back in the jam. I've made a similar recipe with Italian Prune Plums that also worked very well.
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