Simple Concord Grape Jam

October 1, 2012

Author Notes: When I saw the contest was all about grapes I had to smile for the last week I have been making concord grape jam, first let me say I am not an adept canner or preserver, truth be told I have never done it before. This is a quick jam that sets in the refrigerator, I don't use pectin or any thickener just concord grapes, sugar, water and lemon juice. This jam is wonderful with an intense grape flavor that is unmistakably concord grapes. I have always loved grape jam and grew up on Welches and this is so much better, my grand daughter proclaimed that it's the best she has ever tasted. This recipe is so simple, almost too simple and I almost didn't enter it but thought why not its really good. If you know how to process jam by all means do it, this should be used within a month or so it never lasts longer than a week in my house.sdebrango

Makes: 2 cups jam


  • 2 pounds concord grapes cleaned and removed from stems
  • 2-3 cups sugar(if jam is too loose add the full amount of sugar
  • 1/2 cup water
  • juice of half a lemon
  • pinch of salt
In This Recipe


  1. Place grapes, water, sugar, lemon juice and salt in medium size saucepan. Bring to a rolling boil then reduce heat to med/low and simmer uncovered for 1 1/2 hours or until it reduces by about a third and becomes noticeably thicker.
  2. While the jam is bubbling away, sterilize 3 half pint jars and lids, lay on clean tea towel to drain and dry.
  3. When jam is ready place a strainer on a large (8 cup) heatproof glass measuring cup or bowl, you want to remove the skins and seeds but retain the pulp so really stir it, scraping the bottom of the strainer occasionally. Return the strained jam to saucepan and on med heat let it simmer another couple of minutes, just so its hot. Pour into clean jars, put lid on and let come to room temperature and place in the refrigerator overnight. By morning you will have a thick jam. You can also use sure-gell if that is how you usually make jam. NOTE: be sure to test the jam before pouring into the jars by putting a saucer in the freezer and spoon a little on the ice cold saucer, if it becomes thick it's ready to put in the jar.

More Great Recipes:

Reviews (12) Questions (0)

12 Reviews

Kathie October 23, 2016
Delicious! but a bit runny even after being in frig all night. Im tempted to dump jam back pot and add some Sure-gell.
luvcookbooks October 7, 2012
I can smell the house while this is cooking... will try
Kukla October 6, 2012
The jam looks delicious Suzanne! If you decide to make a larger portion and sterilize it, don’t close the lids, just place them on top of the jars; then place the jars in one layer in a large wide pot lined with a tea towel, poor hot water into the pot to the necks of the jars. Simmer on the lowest heat for 20 to 25 minutes; then immediately very, very carefully get the jars out of the pot ( it would help to use a special seizure) and then tightly close the lids. Let slowly cool to room temperature and then store.
ashleychasesdinner October 5, 2012
Hello sdebrango! Can't wait to try this!
Bevi October 4, 2012
I love the simplicity of it!
lapadia October 4, 2012
Such a beautiful color!
inpatskitchen October 4, 2012
Oh my! My grandmother grew Concord grapes and made grape jam all the time and as a kid it was such a treat to visit and have her "grape jelly sandwiches". And now you've given us all an easy recipe! Thanks so much for sharing!
Madhuja October 4, 2012
This looks so delicious! I have never made jam before, but now I want to try it!
aargersi October 2, 2012
I have never made grape jam and now I want to! Nice teacup :-)
mrslarkin October 1, 2012
This is perfection. With toasted English muffins and a cuppa tea!
hardlikearmour October 1, 2012
Wow! Welches watch out!
hardlikearmour October 4, 2012
Jam is a good place to start - just need a water bath & no fancy equipment. You should take the plunge so you have some nice hostess or other gifts to give (hint, hint)!