Last week, I promised you my recipe for (epic) Concord grape freezer, and I am a girl of my word!
But first, some backstory.
A couple weeks ago, I went shopping at the new Friendly City Food Co-Op here in downtown H’burg. (They’re open to the public – go there now!). I was out of grapes – the seedless kind that I can eat mindlessly while moseying to work. At the checkout counter, the clerk asked if I’d ever eaten Concord grapes.
He excitedly ran around the counter, plucked a bunch off of the grape stand, and handed them to me. “They have seeds, and some people don’t like to eat the skins, but I just eat the whole thing. They’re so good!” he said. I pondered how I was going to gracefully eat a grape with seeds and inedible skins while standing in line at the grocery store. Whatevs! I ate a grape.
Holy $%&!! It tasted like grape jelly!
All these years, I thought that grape jelly was just some sort of frankenfood, because it never tasted like grapes. I figured it must have been a made-up flavor, just called “grape” for some weird reason. It never struck me that I was eating the “wrong” kind of grapes, or that grape jelly was made from grapes other than the red and green seedless ones I was used to eating. Duh. So, I’m a little slow. My Food IQ has been traditionally very low!
I was immediately determined to make my own Concord grape freezer.
After much Googling, it became clear to me that nobody on the planet had recorded a simple account of their Concord grape freezermaking experience. I found hodge-podge mash-ups of partial methods, tons of half-arsed instructions, and many traditional jam methods (with the whole boil-your-jars and all that jazz) – but no true freezer jam methods.
Fear not, my friends. I made freezer jam from Concord grapes, and I’m going to tell you exactly how I did it. The results are divinely delicious – dare I say, epic.
Unlike most freezer jam, Concord grape jam does require a little cooking – but don’t worry. It’s nothing hardcore (though you can call it hardcore if you’re going for a more bad-ass jar of jam. The whole grape peeling part surely earns you some bad-ass kitchen cred).
You’ll need a food processor (or immersion blender or something of that nature), a fine sieve/strainer, a potato masher, a medium sized sauce pan, a medium bowl, a small bowl, 3 8-oz jam jars/lids, 2/3 cup sugar or other sweetener by equivalent sweetness, not volume (separated 1/3 and 1/3), and 2 Tbsp no-cook instant pectin. You can use less sugar if you’d like a less sweet jam.
Let’s rock it:
1. Buy some Concord grapes. A small batch of jam is three 8-oz jars. To make that, you’ll need just under 2 cups of prepared grapes (about 1 2/3 cups, in my case), and for me, that required 3 containers of grapes. The container said 1 liter, but that made no sense. My containers were the ones that measure about 8 inches long by 4 inches wide. 3 of those.
2. Peel those grapes. Pull a grape off the stem, then squeeze the end between your thumb and forefinger. The guts of the grape will slide out easily. Put the guts into a saucepan, and the peel into your food processor. It took me a little over an hour to peel all those grapes. Employing child labor here might be wise.
3. Once all of your grape guts are in the sauce pan, add a little bit of water (no more than 1/3 cup) and bring the mixture to a boil. Cover and simmer for 5 minutes. Why? Because this is the easiest way to separate the seeds.
4. In the meantime, your skins should now be collected in the food processor. Add 1/3 cup sugar and process until smooth. Be careful – this is where things have the potential to get REALLY messy. The skins don’t make much of a mess themselves, but once you puree them, the purple will stain anything and everything. (I am the Voice of Experience).
5. Turn the heat off the grape guts (OK fine… pulp… the grape pulp…). Grab your sieve, and position it over a bowl. Pour the grape pulp into the sieve and mash the pulp through the sieve with a potato masher. Your goal here is to remove all of the seeds but get as much pulp through as possible.
6. In a small bowl, mix the remaining 1/3 cup sugar with 2 Tbsp instant pectin.
7. Pour the pureed grape skin mixture into the sauce pan with the grape pulp. Add the sugar/pectin mixture. Stir for 3 minutes.
8. Ladle the grape mixture into jam jars. Make sure to leave 1/2 inch of head space at the top of each jar so that there’s room for expansion during freezing. You don’t want grape jam exploding all over your freezer.
9. Let the jars sit on the counter for 30 minutes.
10. Refrigerate jars that will be eaten within 3 weeks. Freeze the rest. Done!
The jam will thicken over time, though it’s perfectly spreadable right away.
While Concord grape jam is a little more labor intensive than other freezer jams due to the peeling and de-seeding process, what I appreciate most (besides the simple, pure deliciousness of unadulterated jam) is that I know exactly what’s in my jam. By that, I mean – I know for a fact there are no chemicals, no genetically modified sweeteners, no junk. My jars of jam contain organic Concord grapes, pectin, and vegan cane sugar. End of story. My jam is cheaper than buying pre-made organic stuff, and tastes so much better!
As a result of making this wonderful jam, I’ve been eating way too many PB&J’s. This picture was taken a few days after making the jam. It’s even thicker now.
So, there you have it! Epic Concord grape freezer jam in 10 easy steps!