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Concord Grape Onion Jam
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
170 minutes
Delicious grape and onion jam with balsamic vinegar pairs perfectly with a variety of cheeses.
Ingredients:
  • 1 quart stemmed Concord grapes
  • 1 large red onion, quartered and thinly sliced
  • 0.5 cup light brown sugar
  • 2 tablespoons balsamic vinegar
Instructions:
  • Place a sealed jar in hot water until your grape jam is done, then clean the lid with warm, soapy water.
  • In a saucepan, gently crush grapes with a potato masher to release juice. Cover and simmer over low heat for about 10 minutes until grapes are soft. Remove from heat and let cool.
  • Pass the grapes and their juice through a food mill or fine mesh strainer to extract as much pulp and juice as possible. Return the extracted pulp and juice to the saucepan to yield around 2 cups of pulp. Remember to discard any remaining seeds.
  • Combine onion, brown sugar, and balsamic vinegar with grape pulp and stir until sugar dissolves. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer, leaving it uncovered. Stir occasionally at first, then more frequently to avoid burning, allowing the jam to thicken for about 30 minutes. Be careful not to overcook, as the jam will continue to thicken as it cools.
  • Transfer the warm jam into a sterilized jar, seal with a clean lid, and let it cool. Refrigerate and enjoy within 2 weeks.

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