Ingredients
- 1 quart stemmed Concord grapes
- 1 large red onion, quartered and thinly sliced
- ½ cup light brown sugar
- 2 tablespoons balsamic vinegar
Why You'll Love This Recipe
Cooking Advice
- Cook the mixture slowly to allow the flavors to meld and the jam to thicken properly.
- Stir frequently to prevent the jam from sticking or burning on the bottom of the pot.
Step 1
Place a clean jar with a tight-fitting lid into simmering water to warm it up while you make the jam. Give the lid a good wash with warm, soapy water and set it aside.
Step 2
Put the grapes in a saucepan and use a potato masher to crush them a bit so they start releasing their juice. Cover the pan and cook over low heat until the grapes are really soft and easy to mash, which should take about 10 minutes. Take the pan off the heat and let it cool down a little.
Step 3
Push the grapes and all their juice through a food mill or a fine mesh strainer to get rid of the seeds. You want to end up with about 2 cups of pulp; return this pulp to the saucepan.
Step 4
Add the chopped onion, brown sugar, and balsamic vinegar to the grape pulp, stirring until the sugar dissolves. Bring the mixture to a boil over medium-high heat, then lower the heat and let it simmer uncovered. Stir it now and then at first, then more often to keep it from sticking and burning. Cook until it thickens, about 30 minutes — just be careful not to overcook, since it will set more as it cools.
Step 5
Once the jam is ready, carefully pour it into the warm jar, seal it tightly with the clean lid, and let it cool completely. Store it in the fridge and try to use it within two weeks for the best flavor.
