Recipes › Grape (Table) › Concord Grape Jelly
Concord Grape Jelly
Homemade Concord grape jelly — the kind with that unmistakable deep purple-red color and intense, musky sweetness — is a world apart from anything you'll find in a jar at the grocery store. The aroma while it cooks is extraordinary. Made simply with Concord grapes, sugar, and lemon juice, it captures a very specific kind of American summer.
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Ingredients
- lbs Concord grapes, stems removedAny slip-skin grape works; flavor will differ
- cups granulated sugar
- tbsp lemon juice, freshly squeezed
- cup water
Method
- Combine grapes and water in a large pot. Crush grapes with a potato masher. Bring to a simmer and cook for 10 minutes until completely soft.About 12 min
- Strain through a jelly bag or fine-mesh sieve lined with cheesecloth. Let drip for at least 2 hours or overnight — do not squeeze or the jelly will be cloudy. You should have about 4 cups of juice.About 5 min
- Combine grape juice, sugar, and lemon juice in a wide pot. Bring to a full rolling boil, stirring to dissolve sugar. Boil hard, without stirring, until the jelly reaches 220°F, about 20–25 minutes.About 28 min
- Test for set using the wrinkle test. Skim foam. Ladle into sterilized jars and process for 10 minutes.About 15 min
Tips
- Never squeeze the jelly bag — the pressure forces grape solids through and clouds the jelly.
- Concord grapes have a natural tartness that makes this jelly set well without added pectin.
- The color deepens as it cools — freshly cooked jelly will look lighter in the jar.
Ring the changes
- Add 1 tsp of apple cider vinegar to balance the sweetness.
- Use half Concord grapes and half blackberries for a deeper, more complex preserve.
Keeping it
Processed jars keep at room temperature for 1 year. Refrigerate after opening and use within 3 weeks.
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30 min · easy · Grape (Table)
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