Balsamic Concorde Grape Jam

This Balsamic Concord Grape Jam recipe combines sweet and tangy Concord grapes with balsamic vinegar and fresh rosemary. The result is a not-too-sweet summer preserve with an enticing savoury twist. It’s delicious slathered on crusty bread and on charcuterie boards.

Fruit and herbs were mint to be together. See what I did there?! In the summer, we skip the usual pico de gallo on taco night and head straight for the fruit platter. Fruits like pineapple, mango, cranberries, and even grapes make a wonderful fresh fruit salsa with cilantro and jalapenos or habaneros.

Balsamic Concord Grape Jam

This grape jam is the bomb. The flavour is tart and sweet with the perfect amount of pucker power from the Concorde grapes. Balsamic vinegar offers just a touch of acidity, making it the perfect pairing for rich charcuterie meats and cheeses.

Use Concord Grape Jam as a topping for baked brie, freshly baked biscuits, or roast turkey instead of traditional cranberry sauce. Try it inside savoury Linzer cookies or kolaches and add it to meatballs for a tasty spin on the classic meatball appetizer.

Last year I found a great deal on seedless Concord grapes from the Okanagan. After doing a happy dance I made concord grape jams and several grape pies. The first batch of jam was perfectly sweet and tart, the kind of jam that tastes great with peanut butter.

The second batch was an experiment inspired by one of my favourite focaccia bread recipes featuring concord grapes and rosemary. BTW, if you prefer to make classic grape jam, you can still use this recipe! Simply omit the rosemary and replace the balsamic vinegar with lemon juice.

If you have never made jam, this easy jam recipe is a great introduction to jam making. I hope you give it a try! 

What are Concorde Grapes?

Concorde grapes are a popular American varietal of seeded grapes commonly used to make grape juice, grape jelly, pie filling, and some sacramental wines. They are recognizable by their exceptional aroma, smaller size, unique colour, and waxy coating or ‘bloom’ which is easily rubbed off.

Flavour-wise, Concorde grapes have an intense tart grape flavour primarily due to the sourness of the dark blue outer skin. However, the sweet inner fruit combines with the sour outer skin to make this grape an exceptional snack.

It’s worth noting that the Concorde grape is a ‘slip skin’ grape, which means the outer skins separate easily from the sweet fruit unlike common green or red grapes. They commonly have large seeds, though there are newer seedless varietals available. Thomcord or Valiant grapes are the best substitutes for Concorde grapes.

Ingredients for Balsamic Concorde Grape Jam

This Concorde Grape Jam recipe contains only four ingredients: Concorde grapes, balsamic vinegar, granulated sugar, and fresh rosemary. There is no additional pectin needed as the grapes already contain enough pectin to produce a lovely jam.

How to Make Concorde Grape Jam

It is worth searching out seedless grapes, especially if this is your first time making jam. Otherwise you’ll need to use a food mill to separate the seeds from the grape pulp. However, if you can’t find grapes without seeds, there’s always grape jelly! The recipe for grape jelly is the same one I use for Nanking cherry jelly, only with grapes instead of sour cherries.

Prepare the Equipment

Before starting any canning recipe, it is a good idea to gather and prepare all required equipment. For jams and jellies, you’ll need a large heavy bottomed Dutch oven or pan, glass jars and lids, a jar grabber, a magnetic lid grabber, a funnel, a wooden spoon, a potato masher, measuring cups, a small plate, and a medium saucepan.

To begin, inspect and wash 8 half pint (250 ml) jars and lids in hot soapy water. To sterilize the jars set the clean jars upside down in a large cake pan add an inch or two of boiling water. Place the cake pan (with jars and water) in a 250 F oven for ten minutes and keep warm until you are ready to fill them. Place a plate in the freezer.

PRO TIP: Always do a few extra jars and corresponding lids in case you end up with more jam.

Prepare the Fruit

Wash grapes and remove from stems. Next, mash the grapes in layers in a big pot or Dutch oven using a potato masher. NOTE: approximately 10 cups grapes equals 8 cups smashed. Add 6 cups sugar and 1 tablespoon of balsamic vinegar then stir well. Place the rosemary sprigs directly into the pot.

Cooking the Jam

To cook the jam, turn stove to medium-high and stir occasionally with a wooden spoon as the mixture heats up. Once the mixture reaches a vigorous rolling boil, reduce the heat and allow to boil lightly. Skim off any foam or impurities that accumulate on the surface.

Cook jam until the bubbles change and the jam becomes glossy then test the jam on a chilled plate. 

To perform the plate test: Place a spoonful on the frozen test plate. Allow to sit for one minute, then run your finger through it. If it puckers, then the jam will set in the jars. If not it needs more cooking time. Continue reducing and stirring the jam frequently for 5 minute increments. Return the plate to the freezer. Test every 5 minutes until the jam sets on the plate.

Filling and Sealing the Jars

When the jam is ready, remove the rosemary sprigs. Quickly and carefully ladle hot jam into hot jars using a funnel if needed. Next, wipe the jar rims with a clean cloth, and cover with lids. Make sure jar rings are snug but not too tight.

To preserve the jam for shelf stability, feel free to use the hot water bath method (as per USDA and Health Canada guidelines) outlined in the recipe card notes. 

Allow jam jars to cool overnight. Check seals and refrigerate any lids that have not sealed.

Hi! I’m Bernice Hill and am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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