4 lbs. Concord grapes, stemmed and rinsed
2 cups sugar
3 tbsp. fresh lemon juice
grated zest of 1 lemon
1 tsp. ground cinnamon
1/4 tsp. ground cloves
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer and put the flat lids in a heat-proof bowl.
Squeeze the grapes and put the pulp in a large saucepan and the hulls in a wide, 6-8 quart preserving pan. Bring the pulp to a boil, then lower the heat and simmer for about 10 minutes, until the seeds start to separate from the pulp. Ladle into a sieve set over the preserving pan and use a rubber spatula to push as much pulp and juice through as possible; discard the seeds. Add the remaining ingredients. Bring to a boil over high heat and boil, stirring occasionally, until a small dab of the jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm, about 15 minutes. Remove from the heat and stir gently for a few seconds to distribute the hulls in the liquid.
Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot and place them upright on a folded towel. Drain the water off the jar lids.
Ladle the hot jam into the jars, leaving 1/4 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed and the jar should be refrigerated immediately. Label the sealed jars and store.
*Makes about 4 half-pint jars*
1 tablespoon extra-virgin olive oil
½ cup minced shallots
2 cups halved seedless purple or red grapes
½ cup dry sherry
¼ cup white balsamic vinegar or rice vinegar
1 teaspoon yellow mustard seeds
¼ teaspoon salt
Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add grapes, sherry, vinegar, mustard seeds and salt. Bring to a simmer and cook, stirring occasionally, until the grapes have broken down, 10 to 20 minutes.
Make Ahead Tip: Cover and refrigerate for up to 1 week.