Adapted From Cooking Light, JUNE 2009
After the kids and I tried a concord grape from our veggie delivery we realized that these grapes were probably meant for something other than eating. I found this easy, pectin-free jam recipe and we got started! We're having it for breakfast this morning on gluten-free raisin bread we made from a Bob's Red Mill mix.
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.
Yield: About 1/2 cup
INGRIDIENTS
1 pound fresh Concord grapes, stemmed (about one 8-10 ounce box)
1/4 cup sugar, divided
2 teaspoons grated lemon rind
4 teaspoons fresh lemon juice
PREP
Pinch grapes to separate pulp from skins. Place skins in a bowl; set aside.
Place grape pulp and 1 ½ tablespoons sugar in a small-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/strainer into a bowl. Use spatula to push through pulp. Discard seeds.
Place skins, remaining 2 ½ tablespoons sugar, rind, juice, and pulp in saucepan; bring to a boil. Reduce heat; simmer until reduced to 1/2 cups (about 45 minutes to 1 hour), stirring occasionally. Pour into a glass jar; cool. Cover and store in refrigerator up to 2 weeks.
NOTES:
Multiplies easily.
