This is like the Angelina Jolie of jam.
If these grapes were people they would wear cat eye makeup and high heels even when they were just hanging around the kitchen on a lazy Saturday morning.
(What does this metaphor even mean?)
What it means: I put a cup of really good pinot noir in this jam. I know, it’s kind of tragic not to drink the cup of really good pinot noir. There’s still almost a whole bottle though, so it’s fine, and the wine only enhances that beautiful richness that you find in these grapes.
Sure, you can put this jam on your toast. You could also pair it almost the same way you’d pair pinot noir, though. The flavors go beautifully with roast beef or lamb, black pepper and arugula. It will be delicious with goat cheese or brie. There’s lots of room for creativity here, no need to stick within the confines of a peanut butter sandwich.Concord Grape Jam
makes: about 7 half pint jars
- 9 c. stemmed seedless* Concord grapes (if you have a few green ones, in the bunch, throw them in too to help add natural pectin)
- 6 c. sugar
- 2 tsp. lemon juice
- 1 c. high quality pinot noir
Bring boiling water canner to a boil. Wash jars and lids in hot soapy water. Sterilize them if you are OCD like me, but you don’t really need to.
In a large nonreactive pot, combine the grapes and the pinot and cook on medium-high heat for about 10-15 minutes, or until the skins on the grapes have all burst. Add six cups of sugar and cook on high heat, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer (or whatever gel test you prefer).
Pour hot jam into hot jars leaving 1/4″ headspace. Process for 10 minutes.
*I was super, super lucky to find actual seedless concord grapes at the farmers market. Varieties do exist! If you can’t find them, you need to do the much more labor intensive version of this recipe. For seeded concord grapes you have to remove the grape skins (pinch the grape between your thumb and forefinger and the skin will slip right off) and cook them in one pot with the red wine until they’re tender. Then put the grape pulp through a fine-meshed sieve to remove all of the seeds. Combine the (now seedless) pulp and cooked grape skins in a large, nonreactive pot and then proceed with the rest of the recipe.