Concord Grape Jelly and Juice

by Heidi Murphy on October 27, 2011

in All Recipes, Drinks, Food Gifts, Fruit

Heidi contacted me a few months ago. We met up for lunch, with cocktails of course, and the rest is history. She now photographs our gift boxes and, as a wedding photographer, knows how to capture such perfect moments in food too. I’m so happy to know her, and to have her share her family history with Concord grapes. Please say hello to her in the comments! -Maggie

My grandparents were transplants from Pennsylvania Dutch country and my childhood was filled with all sorts of tradition that revolved around food.  I spent much time with them in the days of clotheslines, aprons, vegetable gardens, canning, and Sunday suppers.   It was a time when if something was broke, you fixed it and when you needed something, you built it.   They had Concord Grapes that grew on their property and when there was a good harvest, the bushel baskets came out of the basement, grape picking ensued, and jelly and juice making followed.

My grandparents are now gone along with the vines, and every early Fall that passes, I regret not finding the grapes again.   With determination, I decided that this would be the year.   After many futile online searches, I found Autumn Hills Orchard in Grafton Massachusetts — when the grapes were ready, off I went with my Mum for an afternoon of picking on an unusually warm and humid September day.   We returned home with over 40lbs of grapes, a Ball canning guide from 1974 from my Mum’s kitchen, and fueled with memories from a time gone by.

After rinsing the grapes in one batch in a large tub in the yard, we rinsed them again in the kitchen sink — sorting the grapes into two bowls – one for jelly and the other for juice.   The grapes selected for juice, were ripe but still firm, and not split or blemished.   For the jelly, it really didn’t matter so everything smushed-sweet-yummy was set aside whether it was whole or not.

We used the Ball jelly and juice recipes as a guide and made modifications as we went — especially in regard to the sugar.   Our grapes were really flavorful and sweet so we cut our sugar by at least half.  Also, most of the grapes were so ripe that they crushed in transport so it was difficult to determine “2 quarts” as so many grapes were no longer whole.   We estimated the quantity as best we could and determined the ratio of sugar-to-grape, by taste.

Concord Grape Jelly

Yield: approximately 3 pints

Ingredients:

  • 2 quarts stemmed Concord grapes
  • 6 cups of sugar

Directions:

  1. Briskly boil grapes on stove top until whole grapes “pop” under the pressure of a spoon.
  2. Transfer to a canning sieve and press the pulp.
  3. Squeeze the remaining pulp through cheese cloth — the grapes were so amazing that we didn’t want to waste a drop, so we added this extra step.
  4. Add the thick juice to a saucepan and add sugar, cooking slowly until dissolved.
  5. Rapidly boil until jellying point. We used the “plate test” to determine when the jelly was ready.
  6. Pour jelly, boiling hot, into prepared canning jars — leaving ½ inch head space per recommendation for Weck jars.
  7. Process in boiling water bath for 10 minutes.

Concord Grape Juice

Ingredients:

  • 1 cup Concord Grapes
  • ½ to 1 cup sugar — adjust to sweetness of grapes
  • Enough boiling water to top-off each jar
  • 1-quart jars  — ultimately, we utilized the classic Ball quart jar — the same that my Mum always used.   I intended to use the Weck 1 liter juice jars but once in my kitchen, found that the Weck jars did not fit in my water bath.   I have since hunted for a pot that would fit the jars but have not had any luck thus far.

Directions:

  1. Prepare jars and add 1 cup grapes to each.
  2. Add your sugar, adjusted to the sweetness of your grapes — I used just a ½ cup.
  3. Top with boiling water, leaving ¼ inch head space.
  4. Process in boiling water bath for 10 minutes.
  5. After completely cooled, transfer to cool dark space.
  6. Store for 2+ months and strain into a chilled pitcher when ready to enjoy.

We’ve always let our grape juice sit a couple of months before drinking — with the first quart coming out of our basement at Thanksgiving.   As a kid, I remember climbing on empty flour buckets to retrieve the juice from the wooden basement shelves — carrying the precious cargo upstairs like treasure. This juice was a mainstay on our table throughout the Fall and Winter holidays — the reminder of all things sweet and simple.

All photos styled and photographed by Heidi Murphy.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Order a gift box of food today.

 

Heidi Murphy

Photographer at Eat Boutique
Heidi Murphy, wedding + lifestyle photographer, and aspiring foodie.Though her heart belongs to Martha’s Vineyard, she lives north of Boston with her husband and their three dogs in a charming seaside town.She has an affinity for simple flavors + simple pleasures, farmer’s markets, organic everything, s’mores, corn from the grill, and of course – champagne.Heidi’s work, on film, has been featured stateside and abroad; and her musings + imagery can be found on her blog - White Loft Style.

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  • The Roman Nose

    Lovely photo’s!

  • heidi

    thank you Eat Boutique…I love being part of your community!

  • Pingback: the house that built me — White Loft Style

  • http://www.eatboutique.com Maggie

    I made the Concord grape juice this past weekend and I’m giddy with anticipation to open it. At Thanksgiving!

  • Stacey

    Gorgeous photos of a beautiful process! I love that we have these memories and traditions in our lives. While Heidi will continue to share this within her own family, it’s kind of awesome that blogs are a modern-day version of passing along traditions as well :-)

  • http://twitter.com/SMS_Style SouthMoltonStStyle

    I love this, so much. Have a look at my teeny weeny flod blog – http://www.southmoltonststarving.blogspot.com xxx

  • Moore Or Less Cooking

    Just wonderful, as always love your posts and gorgeous photos, great tutorial, awe inspiring.

  • http://www.freestylefarm.ca Jill @ Freestylefarm

    Gorgeous photos Heidi! I can smell the grapes! Welcome!

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