Perfectly tart and sweet, this homemade Concord Grape Jelly recipe (Concord Grape Jam) is delicious on everything from toast to crumpets to pancakes and PB & J sandwiches, or to just eat straight out of the jar!
This concord grape jelly recipe is easy to make, and a great way to use up that extra couple of punnets of grapes this Fall!
I never quite understood the lure of PB & J. Probably because I didn’t eat PB & J until I was an adult! Same goes for grape jelly. Jelly (or jam) made out of grapes, slathered on my toast, never seemed like the most appealing thing in the world to me. But you know, as the saying goes, don’t judge a jelly by its fruit (what, that’s not a saying?). Once I actually tasted grape jelly, I couldn’t get enough of it!
The “first” time I tasted concord grapes not too long ago, was a complete sensory memory experience for me! I suddenly had this memory of me as a kid devouring grapes that tasted exactly like that. And as it turned out, we had a concord grape vine in our backyard in New Zealand, except we didn’t know what it was! Just that the grapes tasted delicious, and I couldn’t stop eating ’em! So I’ve been eating concord grapes and loving them since I was a kid, I just had no idea! 🙂
This happy accident however, made me fall in love with concord grapes all over again.
Making concord grape jelly (concord grape jam) is really easy. However, the only problem with these grapes when it comes to making jelly or jam is the seeds. There are some varieties without seeds too, but I haven’t come across those yet. But the good news is that there are several ways to remove the seeds from the grapes, and any which way is fine, as long as it gets the job done.
How to remove grape seeds when making concord grape jelly
Some recipes swear by cooking the concord grapes whole, with the skin. While this works for concord grapes without seeds, I’ve found that separating the skin from the grapes first makes it easier to remove the seeds. This can be a tad time consuming, but it’s absolutely worth it in my opinion.
How to separate the skin from the grape pulp
All you need to do is just pinch one end of the grape (opposite from the stem) and squeeze. The pulp inside will pop right out from the stem end of the grape. But remember NOT TO THROW AWAY the skin! The skin is what yields that deep purple color in this concord grape jelly recipe (concord grape jam). Also remember that the grape skin can stain your clothes, so be careful not to get it on your clothes when you’re removing the skin.
You can push the grape pulp through a sieve at the beginning, to separate out the seeds as well. OR you can soften the pulp a little by cooking it for a few minutes, and then push it through the sieve. It’s also a good idea to blend the skin and pass it through a sieve as well, so that you don’t end up with big pieces of skin in the concord grape jelly. But this is an optional step. I sometimes don’t do this step to my concord grape jam and it’s always perfectly delicious.
How to test doneness with this concord grape jelly recipe
You can test doneness with the jelly test method. First make sure to keep a few small saucers in the freezer before you begin making the concord grape jam. When you’re almost done cooking the jam, place a little of it on a cold saucer and freeze for about 1 minute (until it’s cooled down). Then run your finger through the jelly and check how the jelly spreads/flows. If the jelly parts with your finger track and then meets up in the middle again immediately, then it’s still too runny.
How to store concord grape jelly / concord grape jam
Make sure to sterilize the bottles that you’ll be using to store this concord grape jam. If you’re planning on eating it within a week, then you don’t have to do this.. BUT, if you want to keep it for longer, then sterilize the jars/bottles first. You can do this by keeping the jars in boiling water for about 6 minutes, OR by keeping them in a preheated oven (350°F/180°C) for about 10 minutes.
Jelly test method
Then while the bottle and concord grape jam are warm, ladle the jam into the jars and close. The jars will form a vacuum seal as they cool down. It is ABSOLUTELY important to ensure that both the jelly and jars are hot/very warm when you do this. If you ladle cooled down jelly into hot jars (or vice versa), the jars WILL break due to the temp. difference (trust me, it’s happened to me!).
This concord grape jam is absolutely addictive. If you’ve eaten concord grapes before and liked that delicious combo of tart and sweet flavors, then you’ll love this concord grape jelly recipe! I’ve been spreading it on toast, crumpets and pancakes, and just eating it straight out of the jar too! 🙂 And they make the best damn PB & J sandwiches in the world too!
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Concord Grape Jelly / Jam
Ingredients:
- 3 lbs concord grapes about 6 - 7 cups
- 3 cups granulated sugar
- Lemon peel (from ½ lemon
- Pinch of salt
Instructions:
- Place a few small saucers in the freezer before you start cooking the jam.
- Rinse the concord grapes.
- Remove the pulp from the grapes by squeezing one end of the grape (opposite from the stem side). This will pop the pulp right out (see picture in post).
- Place the pulp in one bowl, and the skins in a separate bowl.
- Mix the pulp, sugar, lemon peel and salt in a saucepan. Cook the pulp for about 5 - 10 minutes until softened, and the sugar is dissolved.
- Pass the softened pulp through a sieve to remove the seeds (doesn’t need to be a fine sieve, just small enough to catch all the seeds) and place it back in the saucepan.
- The lemon peel will also be caught in the sieve. Remove this and add it back in to the saucepan.
- Add the concord grape skins into a blender and add about 1 - 2 cups of the pulp. Blend until smooth.
- OPTIONAL - You can pass this grape skin mixture through a sieve as well to have a super smooth jam, but it's not necessary.
- Add the concord grape skin mix (sieved or not), to the rest of the pulp in the saucepan.
- Cook over medium heat, and bring the mix to a boil. Stir frequently to make sure that the jam doesn't stick to the bottom of the pan.
- Cook for about 45 -50 minutes. Do the jelly test (as described below) at around 45 minutes - place a small amount of jam on a freezing cold saucer. Put it back in the freezer for about 1 minute (until the grape jam has cooled down, but not frozen). Then track your finger through the jam to test the consistency.
- If the parted jam flows back easily and meets in the middle again, then it’s too runny. A slightly thicker consistency where the jelly/jam flows back a little, but it's slow and doesn't meet in the middle again, is the perfect consistency for me.
- If the grape jelly is still a tad too runny, cook for a few minutes longer. Test the jelly every 5 - 10 minutes until you get the desired consistency. I don’t cook for longer than 60 minutes because this overcooks the jelly/jam on my stove. The time may change according to your stove and pan that you use.
- Remove the lemon peel, and let the jam cool down slightly.
- While the jam is still hot, ladle the jam into hot sterilized jars. Close the jars with sterilized lids, and allow the jam to cool down completely. Store in the fridge overnight, and use AFTER the jam has rested for at least 6 hours.
- Store in the fridge for up to 3 months. But once opened use within 2 weeks.
Sterilizing Jars
- Wash the jars and lids before sterilizing them. Place the jars and lids on a steaming rack, and fill the pot with water. Bring the water to a boil, and allow the jars and lids to boil for 10 minutes in the water. Remove the jars from the pot (use tongs), and place them on a tray. Fill the jars immediately with the hot jam and close with the lids.
- You can start sterilizing the jars while the jam is being cooked. Then leave the jars in the hot water, until you’re ready to store away the jam.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Dean Taylor says
Great step-by-step instructions. Turned out perfectly.
D T says
Used this recipe and finished an hour ago. I cooked mine for exactly 50 minutes, turned up the heat and constantly stirred the last 10 mins. It came out fantastic and the consistency is jiggly jello! Ps – I didn’t have a lemon on hand so just left it out.
Sue says
I had a problem the jam is hard and sticky.what went wrong?? Flavir is good tho
Dini says
Hi Sue
The jam becomes hard when it was over cooked.
You can add a little water and re-cook it a little, but it can still have an effect on the texture.
Anne Zenker says
I can not get the pulp and seeds separated after cooking them. I need to use all the pulp,correct? Any suggestions?
Dini says
Hi Anne
The pulp should be really soft, so should be able to pass through the sieve without an issue, leaving behind just the seeds.
If needed, you can use a spoon to push the pulp through.
I haven’t had an issue with not being able to separate the two, because the pulp is so soft.
I hope that helps!
Rita Kohler says
Can this be made with less sugar???
Dini says
Hi Rita
Jam requires sugar as a preservative. Lessening the sugar amount can lessen the shelf life.
If you are reducing the sugar, you might have better luck looking for a jam recipe with reduced sugar. You may need to add pectin as a setting agent as well in that case. I hope that helps!
Pip McDonald says
So, I’m keen to try this, but never seen Concord grapes here in NZ. Do you think we call them something else? Any suggestions for a substitute?
Dini says
Hi Pip!
The grape variety called Albany surprise is the NZ equivalent to concord grapes. They orginated from concord grapes, and are a hybrid (also known as Isabella).
I definitely grew up in NZ eating grapes that are similar in flavor to concord, and after some research, I’m 90% sure they were probably Albany surprise.
I hope that helps!
Carole Anne Elliott says
Hi Dini! Thank You for this awesome recipe. I am making it today as some friends gave us a ton of fresh concord grapes. Do you know if it can also be freezed for future use? I did not see any reference to that in the questions so thought I would ask!
Dini says
Hi Carole!
I’m sorry for the late reply!
I have frozen my jam for up to 3 months without any issue. I just let it thaw out in the fridge before using it again. I probably could have stored in the freezer longer, but we always use it up before that. 🙂
I hope that helps!
Debbie Johnson says
Can i use lemon juice instead of the peel?
Dini says
Hi Debbie
Freshly squeezed lemon juice doesn’t have as much pectin as the peel unfortunately. But juice can work too. Just be mindful that is can change the taste to a lemony concord grape jelly.
Mandy Dockery says
A brilliantly clear recipe, and just what I was looking for. I have Grapeful thanks!!
Genny Gofar says
First time making Concord Jam/Jelly and it turned out amazingly. The perfect amount of sweetness and great texture. I loved the whole process but my favourite was blending the skins with the pulp then added it back to the pulp and seeing the beautiful colour. Fantastic!
Marion C Adler says
l loved the flavour but it didn’t thicken and I was nervous about going over the hour limit you mentioned. It’s been in jars over night in the fridge and is ver runny. Can I pour it all back into a pot and boil it more? Or add a thickening agent?
Dini says
Hi Marion
You can re cook the jam if you like. The jam may not have thickened because the stove heat might have been lower than my stove, and this can cause changes in the cook time unfortunately.
Regina Farmer says
I’m trying this recipe today. First time making grape jam! If processing in a water bath, how long would it need to process?
Jane Miller says
Is this recipe missing something? Sure jell? I made it and it is great but didnt thicken. Quite runny. Cooked per your recipe.
Dini says
Hi Jane
This doesn’t require any sure jell. It needs to be cooked until it reaches the thickness you prefer. It does thicken as it cools too. If your stove heat is low this can take longer than stated in the recipe. You can test the consistency by adding a small amount on a chilled spoon and leaving it in the freezer for about 30 seconds to see if it has thickened enough. Hope that helps!
Jan Gordon says
Trying this recipe as we speak. I’m leaving the skin on them, hope it works
Sean says
I have made grape jelly for many years and use a jelly bag letting the grapes drain over night. No separating our seeds.
Glenda says
This jelly will keep for a year in the pantry if the jars are. Sealed.
Nancy says
Mine did not set at all. I doubled the recipe-perhaps that’s why it didn’t set? Or my grape skins didn’t have enough pectin?
I ended up using pectin at the end and it turned out delicious!
Dini says
Hi Nancy!
It could be… This recipe doesn’t quite set as firmly as storebought jelly, but doubling the recipe can make it runny too (as it will need a longer cook time to achieve the same consistency). I heat it up till it registers 220°F, then I know the jelly will have the consistency I like. But pectin definitely helps set the jelly too 🙂 I’m glad that you were able to get the jelly consistency with pectin!
lisa says
does this jelly need to be kept in the frig. or does it seal well enough to be kept on the self?
Dini says
Hi Lisa!
I haven’t canned this myself, so I always keep the jelly in the fridge. But if it is canned properly, it should seal well enough to be kept on your shelf. Hope that helps!
Aparna says
Hi Dini
Will lime work instead of lemon?
Dini says
Hi Aparna
The taste of lime is stronger than lemon, so the flavor of lime will be far more prominent than if you use lemon. I personally prefer lemon, but if you don’t mind lime flavor, you’re welcome to substitute it.
I wouldn’t recommend reducing the amount of lime juice added because there’s no pectin in the jam.
Hope that helps!
Aparna says
Thank you! My daughter loved the jam It’s setting in the fridge but she got to lick the pot
Deloris Sarpey says
First time making grape jam. Great recipe. It took some it taking the seeds out. Was worth it. Jamcame out great.
Jennifer says
You are right! This jam is perfectly tart and sweet!
Kalee says
I can’t believe how much better fresh jelly is! This recipe is a must for back to school season!