Concord Grape Jam

Concord Grape Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Concord Grape Jam Ingredients

3 lbs Concord grapes (to make 4 cups prepared grapes)
2 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 teaspoons Pomona’s Pectin powder

Concord Grape Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Pop the skins off the grapes and set the skins aside. To separate the pulp and juice from the seeds, either put the skinless grapes through a Foley Mill or cook the skinless grapes with a little water, mash them up, and put through a Foley Mill or strainer. Collect all the juice and pulp and discard the seeds.

3. Puree the skins in a food processor or blender. Add the pureed skins to the juice and pulp and mix together well.

4. Measure 4 cups prepared grapes into sauce pan.

3. Add calcium water and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

You may also like: Concord Grape Butter (uses only the juice and the pulp of the grapes, not the skins),

The Pomona’s recipe for Concord Grape Jelly is on the direction and recipe sheet that comes with the pectin.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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13 thoughts on “Concord Grape Jam

  1. Lemon juice not listed in ingredients? So how many lbs of grapes can you make when you buy the 1/2lb bag of pectin? how many tsp of calcium water do you get out of the pack that comes with the 1/2 lb bag? I waited 3 days for the pomonas to come in the mail and it seems like its not enough to can a bushel.

    • Hello Nicole,

      From what I can see, a bushel of grapes is roughly 40 lbs. 1 pound of grapes is roughly 3 cups of whole grapes. The recipe calls for 3 lbs of Concord Grapes. You will be multiplying this recipe about 13 times to use up your entire bushel of grapes. You should have more than enough pectin and calcium powder to fulfill your bushel of grapes into jam. The packet of calcium powder that comes with your 1/2 pound of pectin is sufficient for using up the entire batch of pectin, if you follow the directions accordingly.

      Thanks so much for choosing Pomona’s and happy jamming!

      Kindly,
      Shelby

      • Thanks Shelby. I got your voicemail too. I was a little frustrated and afraid my batch would be wasted because I had to begin the process and was unsure since my scenario did not exactly match the instructions. Everything worked out great thankfullly. It seems Pomonas pectin allows you some degree of flexibility in your recipe and that is great, and I will definitely use Pomonas again and recommend it to others who want a healthier option.

  2. Is a step missing in the recipe? I see a comment about crystallizing but don’t see it in the recipe. At what step do I set this aside for 24 hours? Thank you for the insight!

    • Hello Stefani,
      I believe you only have to worry about crystallizing when you are making concord grape jelly, you should be good to go with this jam recipe.

      Kindly,
      Shelby

    • Hello Kristina,
      Thanks so much for choosing Pomona’s Pectin! Yes, waiting for the juice to sit overnight is necessary to avoid crystallization in your jelly.

      Kindly,
      Shelby

  3. My first ever batch of Concord grape jam was made with your pectin. I ran the grapes twice through my Victorio strainer and got 16 cups of thick juice from about 11 lbs of grapes – homegrown. Used a cup of sugar and the taste is a little tart but very fruity. The second batch had three cups grape and a cup of pomegranate juice, a cup of honey and 1/2 cup of sugar, added just before removing from the heat because it was too tart. Great flavor and texture.

    • Hello Jeff,
      Glad your jam came out to your liking! That was smart on your part to wait until after the pectin was dissolved to taste and add more sweetener. As you probably know, Pomona’s Pectin only dissolves and jells properly in a low-sweetener environment; and 1 cup of honey is the top end of the sweetener range for 4 cups of mashed fruit or juice to be jelled. But you can always add a bit more sugar just before removing from the heat, as you did.

      Thanks for using Pomona’s Pectin — and happy jamming!

  4. I made this using seedless Concord grapes that I put through my food mill. It was super easy with the food mill. I didn’t bother with the blender. I just rinsed the grapes and stemmed them and put them straight into the food mill. Not all of the skins passed through, but most did. I got 4 cups of crushed/ground grapes, including the juice, pulp and skins from 3 lbs grapes.

    I used 1 1/4 cups organic sugar, which resulted in a wonderful, just slightly tart jam. My daughter loves it so much she just eats it out of the jar! Thank you for sharing this recipe.

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