I absolutely love this Concord grape jam recipe because it’s a delightful blend of sweet and tangy flavors with a refreshing herbal twist from the thyme. Plus, making it feels like a nostalgic journey into homemade goodness, turning simple ingredients into a luscious treat perfect for spreading on toast or gifting to friends.
My passion for creating Concord Grape and Thyme Jam lies in the sheer joy of balancing the sweet deliciousness that is the Concord grape with the earthy tones of thyme. Using 3 pounds of Concord grapes along with 1 1/2 cups of granulated sugar, you get a jam that is rich and almost wine-like in flavor (if you’ve ever tasted a grape jelly, this is not that—it is much closer in taste and texture to the contemporary preserves served in upscale restaurants).
Ingredients
Antioxidants and natural sugars abound in Concord grapes, which offer a flavor that is sweet and tangy.
Sugar in granulated form: Contributes to the sweetness and assists in the thickening of the jam.
Lemon juice provides plenty of vitamin C and gives a citrusy tartness that balances the sweetness.
Thyme leaves, freshly picked: Imparts a delicate—almost understated—aroma of herbs, which somehow makes the jam taste jam-ier (a scientific mystery, but one that keeps it a family favorite).
Ingredient Quantities
- 3 pounds Concord grapes
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh thyme leaves
Instructions
1. Wash the Concord grapes in cool water, then dry them off carefully with a towel.
2. Squeeze the skins off the grapes by pinching each grape between your fingers. Place the skins in a separate bowl for later use.
3. Put the grape pulp in a pan. Place the pan over medium heat. Cook for about 10 minutes, not hesitating to stir occasionally, and observe the results: the grapes should have softened somewhat, and the seeds should have started to separate from the pulp.
4. Pass the cooked grape pulp through a fine mesh sieve into a large bowl to separate the seeds. Remove the seeds and any solid remnants.
5. Mix the strained pulp with the reserved grape skins in the saucepan.
6. Put the granulated sugar and fresh lemon juice into the saucepan with the grape mixture.
7. Over medium heat, bring the mixture to a boil, stirring often, until the sugar has dissolved.
8. The saucepan receives the fresh thyme, and the heat reduces. The next 20 to 30 minutes sees the mixture in the saucepan undergo a transformation from a thin liquid to one much thicker, with some occasional stirring of the contents to ensure the evenness of the final product.
9. Check the jam’s consistency by putting a bit on a plate that has been chilled. It should wrinkle a little bit when you push it with your finger.
10. When the jam has achieved the desired thickness, take it off the heat and pour it into cleaned, heated jars, leaving headspace. Cap the jars and let them cool; then, store them in the fridge.
Equipment Needed
1. Mixing bowl
2. Kitchen towel
3. Knife (optional, for preparing ingredients)
4. Saucepan
5. Stirring spoon
6. Fine mesh sieve
7. Large bowl
8. Measuring cups and spoons
9. Plate (for chilling and testing jam consistency)
10. Jar funnel (optional, for pouring jam into jars)
11. Jars with lids (for storing jam)
FAQ
- Can I use regular grapes instead of Concord grapes?You may use regular grapes, but Concord grapes have a unique flavor that gives this jam its distinctive taste. Using other types of grapes may significantly alter the flavor profile.
- How long will the jam last?The jam can last up to 3 weeks when stored in a container that is airtight in the refrigerator.
- Do I need to remove the grape skins?The skins impart a delicious flavor. They will soften and break down in the cooking process.
- Can I use dried thyme instead of fresh?Indeed, that is correct; however, use only 1 tablespoon because dried thyme has a more concentrated flavor.
- Is it necessary to add lemon juice?Certainly, lemon juice brings acidity into the mix, and that’s what helps the jam set. Lemon juice counterbalances the sweetness.
- Can this jam be canned for long-term storage?Indeed, the jam can be made shelf-stable by processing it in a hot water bath for 10 minutes.
- How do I know when the jam is ready?When it thickens and hits around 220°F (104°C) on a candy thermometer, the jam is ready.
Substitutions and Variations
Substitute black grapes or Italian plums for Concord grapes to achieve a different flavor profile.
Refined sugar: Use honey or pure maple syrup for a natural sweetener, adjusting to taste.
Lemonade: For a similar taste, try a limeade.
Thyme leaves—fresh: For a different take, use fresh rosemary or mint for an herbaceous flavor.
Pro Tips
1. Chill a Plate for Testing: Place a small plate in the freezer while cooking the jam. This will allow you to quickly test the jam’s consistency by placing a small amount on the chilled plate. If it wrinkles when you push it, the jam is ready.
2. Use a Potato Masher: While cooking the grape pulp, use a potato masher to help break down the grapes. This will make it easier to extract the juice and remove the seeds.
3. Sterilize Jars Properly: Ensure your jars are thoroughly sterilized before filling with jam. Boil them in water for at least 10 minutes, then keep them hot until ready to use. This will help extend the jam’s shelf life.
4. Experiment with Herb Infusion: If you are a fan of thyme, consider infusing the jam with a sprig while it cooks and removing it before jarring. This will give a more subtle herbal aroma without overwhelming the grape flavor.
5. Adjust Sugar and Lemon to Taste: Depending on the sweetness of your grapes, you might want to adjust the amount of sugar or lemon juice. Taste as you go along and add more if needed to balance the flavor and sweetness.
Concord Grape And Thyme Jam Recipe
My favorite Concord Grape And Thyme Jam Recipe
Equipment Needed:
1. Mixing bowl
2. Kitchen towel
3. Knife (optional, for preparing ingredients)
4. Saucepan
5. Stirring spoon
6. Fine mesh sieve
7. Large bowl
8. Measuring cups and spoons
9. Plate (for chilling and testing jam consistency)
10. Jar funnel (optional, for pouring jam into jars)
11. Jars with lids (for storing jam)
Ingredients:
- 3 pounds Concord grapes
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh thyme leaves
Instructions:
1. Wash the Concord grapes in cool water, then dry them off carefully with a towel.
2. Squeeze the skins off the grapes by pinching each grape between your fingers. Place the skins in a separate bowl for later use.
3. Put the grape pulp in a pan. Place the pan over medium heat. Cook for about 10 minutes, not hesitating to stir occasionally, and observe the results: the grapes should have softened somewhat, and the seeds should have started to separate from the pulp.
4. Pass the cooked grape pulp through a fine mesh sieve into a large bowl to separate the seeds. Remove the seeds and any solid remnants.
5. Mix the strained pulp with the reserved grape skins in the saucepan.
6. Put the granulated sugar and fresh lemon juice into the saucepan with the grape mixture.
7. Over medium heat, bring the mixture to a boil, stirring often, until the sugar has dissolved.
8. The saucepan receives the fresh thyme, and the heat reduces. The next 20 to 30 minutes sees the mixture in the saucepan undergo a transformation from a thin liquid to one much thicker, with some occasional stirring of the contents to ensure the evenness of the final product.
9. Check the jam’s consistency by putting a bit on a plate that has been chilled. It should wrinkle a little bit when you push it with your finger.
10. When the jam has achieved the desired thickness, take it off the heat and pour it into cleaned, heated jars, leaving headspace. Cap the jars and let them cool; then, store them in the fridge.
