What to do with 25lbs of concord grapes? I thought about doing a syrup, jelly or a pie that I saw on Martha Stewart. I also searched on Pinterest for ideas too. I ended going with jam. I found two videos which I like Martha Stewart's and YouTube.
I used 4lb. of concord grapes for each batch of jelly I made. The first thing I did was wash all the concord grapes. I dumped them in a water bath and rinsed them.
Once the grapes were washed, I placed them in a bowl. Then I pulled the stems off and placed the grapes in another bowl. You could also place them in a pot.
After I mashed them I placed the grapes in a large pot I added 1 cup of water and brought it to a boil over high heat. Once boiling turn to a simmer and cover for 10 minutes, stir every now and then.
After it simmered for 10 minutes, then I strained with a Jelly Strainer Bag. I used a ladle to put the grapes and liquid through the bag while I had a bowl under.
I let my drip through for about 6 hours. I used a milk crate and carabiner clip to rig my bag up to drip. Using 4lb. of grapes I got 4 cups of grape juice.
To pass time Hailey and I went to get pedicures done.
6 hours later I made sure to setup everything I needed before this next part because you need to work quick. I had already sterilized my jars but I put a pot of hot water on the stove and boiled it with my jars in it to warm them up being I was going to place hot liquid in them . I left them in the hot water boiling until the last minute before I needed them.
Pour the 4 cups of grape juice and 5 cups of sugar into a large sauce pan or pot.
Stir in 5 cups of sugar in and let it boil. The sugar really seemed to vary for every recipe depending on the sweetness you wanted to get. Martha Stewarts recipe use 7 cups but 5 was sweet enough for me. My husband (sugar conscious and all) was trying to talk me into making him a batch with even less sugar. Once boiling add in your pectin. Let boil for 1 minute.
During this one minute I pulled my jars out of the hot water and place them on a cookie sheet.
Now I skimmed the foam off the liquid this step I had to move quick because the jam was already getting thick.
Using a canning funnel to keep the edges of the jar clean I poured in the liquid. I left about 1/2 inch of room at the top.
Spooned off the air bubbles off the top on the jars, wiped the edges and put the lids on.
I wanted my jelly to last longer, so I processed it by boiling the sealed jars in water.
I boiled for 10 minutes then pulled them out to cool and set. I let them sit and tried not to move them around. They make a cricket sound which is the lid popping in when they are cooling. If the lid pops then I know they are processed, which makes the shelf life a year.
The Concord Grape Jam is so yummy. I really enjoy it on a slice of sourdough bread.