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Jam, Concord Grape (P, KLP, TNT)
Source: "Preserving in Today's Kitchen," by Jeanne Lesem Winner
Yield: 4 cups

3 pounds ripe Concord grapes, or a 2-quart basket containing about 3 to 3-1/4 pounds
3 cups sugar

Place washed, drained, and stemmed grapes in a wide 4-quart saucepan. Crush them with a potato masher to release some juice. Bring to a boil quickly, stirring to prevent sticking. Boil about 10 minutes, or until pulp whitens and skins are tender.

Remove from heat and push through a strainer, until you have 4 cups. Use a wooden spoon so that you do not scrape or crack the seeds.

Bring the puree to a boil quickly in a 4-quart saucepan, stir in sugar all at once, and continue stirring until it dissolves.

Boil rapidly about 20 minutes (stirring continually so that it doesn't burn), or until the gel tests almost done. This variety of grape is so rich in pectin that it is easy to overcook. If that should occur, return it to the saucepan, add a spoonful or two of water, reheat to a boil, and retest.

Ladle at once into hot, sterilized jars, seal, put them in a hot water bath and let them boil for 10 minutes or however long according to where you live. Cool, label and store.

Posted by Susan Greene

Nutritional Info Per Serving: N/A