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Concord Grape Jam

l
lattelover Sep 17, 2008 07:03 PM

Ciao, Hounds~

I got some concord grapes in my CSA box and would like to make jam with them. (Never made grape jam before.) I need help for the following:
peeling - can I drop the grapes in boiling water and then an ice bath to loosen the peels?
seeding - can I pass the peeled grapes through a food mill to de-seed? Using a sieve would take so long
cooking - necessary? or can I chop up the peels, puree the insides, sugar and use to make freezer jam?

Thanks for your advice!

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  1. Infomaniac RE: lattelover Sep 17, 2008 07:23 PM

    You don't need to peel the grapes for making jam, the food mill will take care of the skin and seeds. You'll need cheesecloth to strain the juice.

    2 Replies
    1. re: Infomaniac
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      lattelover RE: Infomaniac Sep 18, 2008 08:16 AM

      Thanks, Info. I did as you suggested and it was easy to make - and delicious!

      1. re: lattelover
        Infomaniac RE: lattelover Sep 18, 2008 02:25 PM

        Good deal....I'm doing peach jelly this weekend.

    2. geminigirl RE: lattelover Sep 18, 2008 03:18 PM

      i'm a little late but this is the recipie I used. Note - I did not puree the skins with sugar, just added them to the pot whole and it's not noticible. Also just strained the seeds/juice through regular strainer after cooking, much easier thatn the food mill and no crushed seeds...

      http://www.epicurious.com/recipes/foo...

      4 Replies
      1. re: geminigirl
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        lattelover RE: geminigirl Sep 19, 2008 02:34 AM

        Thanks, geminigirl. I probably will get more grapes next week so I can try your recipe then.

        1. re: geminigirl
          l
          ladybugs65 RE: geminigirl Sep 20, 2009 04:32 PM

          Geminigirl - making this recipe tonight. Did you just add the whole grapes to the pot? Would love to skip the skinning... :)

          1. re: ladybugs65
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            ladybugs65 RE: ladybugs65 Sep 26, 2009 10:56 AM

            Just wanted to post back on the recipe...
            I used the whole grapes - it was very easy. However, I was quite dissapointed in this recipe.
            The recipe said it would yield 6-7 1/2 pints. My completed recipe made only 3.5 1/2 pints...
            Also, the large ammount of sugar seemed to mask the grape taste. The jelly made from the amazing tasting grapes ended up tasting like a basic supermarket product.

            Off to look for another recipe

            1. re: ladybugs65
              geminigirl RE: ladybugs65 Oct 6, 2009 09:15 PM

              Sorry, I am just seeing this post...I skinned the grapes, it was pretty easy, but I bet you could do it fine without any problems to the recipie. How did your batch turn out?

          2. Vetter RE: lattelover Sep 21, 2009 08:46 AM

            I love homemade grape jam. I just put the puree through my food mill. No seeds. I also think it's a world better done with the Pomona's Pectin recipe (way less sugar).

            1 Reply
            1. re: Vetter
              k
              karykat RE: Vetter Sep 21, 2009 09:45 AM

              I have never understood how the food mill works with the seeds. Do the seeds soften after you cook the mixture, so that you don't have as much crunched seeds?

            2. p
              Procrastibaker RE: lattelover Oct 7, 2009 05:45 PM

              This is slightly off-topic but a couple of years ago, on the recommendation of friends from upstate NY, I used concord grapes to make a grape pie. It was pretty tasty. Just another idea if you have more grapes hanging around. Such a thing never otherwise would have occurred to me. I think I used a recipe from Rose Levy's Pie and Pastry Bible.

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