Simple Concord Grape Jam

1. 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. 2

   While the jam is bubbling away, sterilize 3 half pint jars and lids, lay on clean tea towel to drain and dry.

3. 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.

* Per serving · 4 servings · Values may vary.

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