Italian Grape Jam (No Pectin)

Homemade grape jam is a delicious way to use a large number of grapes before the end of the season. I have a gorgeous Concord grapes (Uva fragola) pergola that produces more grapes than I can handle. In September, I make large quantities of strawberry grape jam and jelly with only two ingredients grapes and sugar. Its intense ruby color and delicate strawberry flavor make this jam the perfect edible gift to serve in the morning with bread and butter or to bake into crostata.

To print the recipe:

For more information on how to can grapes, you can read: National center of home food preservation

Ingredients:
8 lb - 3.5 kg concord grape uva fragola
3.5 lb - 1.5 kg sugar

Serving grape jam (0:00)
What is concord grape uva fragola (0:27)
Harvesting grapes (0:40)
Sterilizing the jars (0:59)
Mashing the grapes (1:02)
Boiling the jam (1:32)
Remove the foam (1:51)
Checking if the jam is ready (1:59)
Canning the jam (2:10)
Pasteurizing the jars (2:27)
Eat with bread and butter (2:55)
Difference between jam and jelly (3:06)