Concord Grape Jam No Pectin with Jalapeño
Concord grapes (sometimes called Coronation or blue grapes) are only in season for a short window from mid-August to September, which makes this jam extra special. This isn’t your average grape jam; it has a subtle kick from fresh jalapeño and a hint of rosemary that beautifully balances the sweetness. Yes, it’s perfect on warm, buttered toast, but where it truly shines is with cheese boards, grilled meats, or even as a glaze for roasted vegetables. Once you try it, you’ll wish you had doubled the recipe.
Ingredients
- 2 ½ lbs container 1 ½ L Ontario Coronation (blue) grapes, washed and stems removed
- 1 jalapeño seeds and membrane for simmering, flesh finely diced for later.
- 1 sprig fresh rosemary
- 2 ½ cups sugar
- Juice of 1 lemon about 4 tablespoons
- Zest of 1 lemon about 1 packed tablespoon
Instructions
- Prepare the freezer test plate: Place a small plate in the freezer to use later for testing the jam’s consistency.
- Separate grapes: In a heavy-bottom saucepan, squeeze the pulp out of the grape skins with your fingers. Place skins in a bowl and set aside.
- Cook the pulp: To the saucepan with the grape pulp, add the jalapeño seeds and membrane along with the rosemary. Cover and simmer over medium-low heat for 8–10 minutes, until the pulp is soft and juicy.
- Strain: Press the mixture through a strainer to remove seeds, rosemary, and membranes. Use a spoon to extract as much juice and pulp as possible. You should have about 2- 2½ cups of strained juice/pulp
- Soften the skins: Return the strained pulp to the saucepan and add the reserved skins. Cover and cook over medium-low heat for 6–8 minutes, until the skins are softened.
- Add flavour: Stir in sugar, lemon juice, lemon zest, and the finely diced jalapeño flesh. Bring to a boil over medium-high heat, stirring often, for about 7 minutes.
- Check consistency: If the jam reaches 220°F, test it by spooning a little onto the chilled plate. After 1 minute in the freezer, it should gel and not run. If still loose, boil for 1–2 more minutes and retest.
- Finish: Remove from heat and let the jam rest for 10 minutes. Ladle into clean jars with clean 2-piece lids. Store in the fridge for up to 6 weeks.
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Notes
Canning Option - The Water Bath Method
To make shelf-stable, always follow home canning safety guidelines!
Ladle into hot sterilized canning jars with new lids and process in a boiling water canner (or large pot) for 5 minutes. Stored properly, it will last up to 1 year.
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