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Concord Grape Jam Newbie
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Posted by
MrsG47 7 RI (
My Page) on
Fri, Sep 20, 13 at 9:33
| Hello, usually post on the orchard forum as I grow my own fruit. Today I have finished harvesting my first 6 pounds of Concord grapes that I have grown. Do I use just the water and sugar recipe or does the jam need pectin? I am not new to canning as I've already made Italian plum and black currant jam this summer and for years. Just have never worked with grapes before. Love concord jam! Hope it works and I know your advice will really help. Many thanks, Mrs. G |
Follow-Up Postings:
RE: Concord Grape Jam Newbie
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| I've always had to use pectin, but if you are picking your own, just pick 25% green ones to add to your ripe ones. The green ones should have enough pectin to work. I don't have the pleasure of having my own. |
RE: Concord Grape Jam Newbie
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| Thank you myfamilysfarm. Its a lot of work. I have 30 fruit trees and more berries and grapes than I can handle. I live in a city! I have plenty of green grapes to add. Thanks so much again! Mrs. G |
RE: Concord Grape Jam Newbie
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| If you are making it for the first time, I'd be tempted to use pectin. Jelly is a little different than jam, where a runnier set is no big deal. I always use pectin with grapes, and even apples. Too soft a set is not uncommon and leaves you with what amounts to bottles of sirup. |
RE: Concord Grape Jam Newbie
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| Grape syrup is good also, especially concords (they're my favorite) Wow that many trees in a city, that would be rare here. If you are first time jelly maker, I'd use the pectin and have a candy therometer. Those 2 things got me thru several dozen varieties of jellies that first year. Now, I'm more confident and don't use the thermometer. I still use the pectin since I can't get the unripe fruit to go with the ripe. |
RE: Concord Grape Jam Newbie
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| Jam isn't as tricky as jelly - I'd try a batch without pectin first to experiment. |
Here is a link that might be useful: Grape jam without pectin
RE: Concord Grape Jam Newbie
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- Posted by malna NJ 5/6 (My Page) on
Fri, Sep 20, 13 at 12:02
| You can also look at all the recipes for grape jam/jelly/preserves on the Bernardin site (the Canadian equivalent of Ball) or freshpreserving.com (the Ball site for the US). I find the Bernardin site a bit easier to navigate, but a lot of the recipes are the same. Many times, I find tips in their recipes that are really helpful when I'm trying something new. |
Here is a link that might be useful: Bernardin's Grape Jam
RE: Concord Grape Jam Newbie
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| I found jam was trickier than jelly, but I learned with jelly first. |
RE: Concord Grape Jam Newbie
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| If you've never done a particular fruit before, do it the most 'foolproof' way. Yes, fruit sirups are good, but if you want a bread spread, it would be a little deflating to end up with something you need to pour. Jellies don't cut you much leeway if you are a novice. Jams can be conserves, stiff or loose and still spreadable because of the chunks of intact fruit. You said you were wanting to make grape jam. Is that actually what you want or the more typical grape jelly where the grape pulp is strained out and you are using the juice only. Six pounds of grapes is really not that many for jam/jelly making. It'll take you at least four pounds to do one batch of jelly with most standard directions. |
RE: Concord Grape Jam Newbie
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Ok! This has all been terrific information. Since this is the first year for my Concord grapes, the harvest was excellent but many of the grapes were small. Still tasty though. I ended up using the Epicurious recipe for straight-forward Concord Grape Jam. It worked like a charm. Unfortunately I could only put up 5 half pints (which is fine). I wanted to save some the grapes for an old fashioned 'kuchen'. You all have been great. The only pain in the neck about the whole process is squeezing the pulp out of every grape. Took way over an hour!
There must be a better way! Only used sugar, no pectin. Perfect jam. My husband and I had croissants with fresh grape jam this morning. It is so amazing when you grow your own fruit there is a tangy lingering taste from the fruit that is amazing. Grapes are so easy to grow and need so little room. Thanks again! Mrs. G |
RE: Concord Grape Jam Newbie
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| You could always cook the grapes with the skins and put them through a food mill to make grape "butter". |
RE: Concord Grape Jam Newbie
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| Congrats on your success. There is nothing, no matter how exotic smells any more earthy, and wonderful than grapes simmering. |
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