Type what you have

Ingredients

• ✓ concord grape
• red onion
• brown sugar
• balsamic vinegar

Instructions

1. 1 Immerse a jar with a tight fitting lid in simmering water until grape jam is ready. Wash lid in warm, soapy water.
2. 2 Place grapes in a saucepan and crush with a potato masher until they begin to release some juice. Cover and cook over low heat until grapes are very soft and can be easily crushed, about 10 minutes. Remove from heat and set aside to cool.
3. 3 Push grapes and all of the accumulated juice through a food mill or a fine mesh strainer. Extract as much pulp and juice as you can and return back to the saucepan. This should yield a generous 2 cups pulp. Discard leftover seeds.
4. 4 Add onion, brown sugar, and balsamic vinegar to grape pulp and mix until sugar has dissolved. Bring to a boil over medium-high heat, then reduce temperature to low and simmer, uncovered, stirring occasionally at the beginning and then more regularly to prevent scorching, until jam is thick, about 30 minutes. (Do not overcook--jam will thicken more as it cools.)
5. 5 Pour hot jam into the sterilized jar, seal tightly with the clean lid, and allow to cool. Store in the refrigerator and use within 2 weeks.

By nch

Ingredients

• ✓ concord grape
• water
• white sugar
• liquid pectin

Instructions

1. 1 Gather all ingredients.
2. 2 Sort and wash grapes; discard stems. Place grapes into a large stockpot and crush them.
3. 3 Add water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes.
4. 4 Remove from heat; pour juice into a strainer over a large bowl to extract juice. Allow juice to stand in a cool place 8 hours to overnight to prevent the formation of crystals in the jelly.
5. 5 Strain juice through a double layer of damp cheesecloth.
6. 6 Measure 4 cups juice into a large pot; stir in sugar and bring to a rolling boil.
7. 7 Stir in pectin and allow to boil for 1 minute. Remove from heat and skim off any foam on the surface.
8. 8 Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with sterile lids and screw rings on tightly.
9. 9 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
10. 10 Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
11. 11 Serve and enjoy!

By SWIZZLESTICKS

Ingredients

• ✓ concord grape
• sugar
• all-purpose flour
• lemon juice
• pie pastry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place an aluminum foil-lined sheet pan on a lower oven rack.
2. 2 Wash and stem grapes. Squeeze pulp out of skins into a saucepan, saving skins in a large bowl.
3. 3 Cook pulp in a medium saucepan over medium-low heat, stirring frequently, until seeds are beginning to come out.
4. 4 Strain pulp into skins, using a spoon to rub pulp off seeds. Add sugar, flour, and lemon juice to the bowl and mix until well combined.
5. 5 Fit 1 pastry crust into a 9-inch pie plate. Pour grape filling into crust. Use remaining pastry to make a lattice top.
6. 6 Bake in the preheated oven on the prepared sheet pan until crust is golden brown and filling is bubbly, about 50 minutes.

By Esther Kenagy

Ingredients

• ✓ concord grape
• pie pastry
• sugar
• all-purpose flour
• salt
• lemon juice
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack. Press one pie pastry into a 9-inch pie pan; set second pastry aside.
2. 2 Wash and stem grapes; squeeze grape pulp out of the skins into a large saucepan. Place skins into a large bowl and set aside.
3. 3 Mash a few grapes in the saucepan to release their juices. Place over medium-low heat and bring to a full boil.
4. 4 Run hot pulp mixture through a food mill to remove seeds. Add pulp to the skins in the large bowl and stir in lemon juice.
5. 5 Mix sugar, flour, and salt together in a separate bowl; stir into grape mixture and pour into the bottom pastry. Dot with butter and cover with second pastry. Flute the edges and cut little slits in the top crust for steam to escape.
6. 6 Place pie on the baking sheet in the preheated oven; bake until crust is golden brown and juice begins to bubble through the slits in the top crust, 45 to 50 minutes. Allow to cool completely before serving.

By Glenda

Ingredients

• ✓ concord grape
• sugar
• all-purpose flour
• lemon juice
• salt
• pie shell
• oat
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a sheet tray on a lower oven rack.
2. 2 Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
3. 3 Combine pulp, skins, sugar, flour, lemon juice, and salt in a large bowl. Mix well and pour into pie shell.
4. 4 Combine oats, brown sugar, and flour in a medium bowl; cut in butter with 2 knives or a pastry cutter until crumbly. Sprinkle over grape filling. Cover the edges of pie crust with aluminum foil.
5. 5 Bake in the preheated oven on the sheet tray for 15 minutes. Remove the foil and continue baking until golden brown and bubbly, about 20 minutes more. Cool on a wire rack.

By Terri