concord grapes

In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey. If your thyme is woody, discard the stems and just use the leaves. If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning. It won’t be quite as creamy and smooth, but quite good enough. You will get more ice cream than you need for serving with the grapes, but eating the leftovers is no hardship. 

Roasted Grapes With Caramelized Wine And Yogurt Ice Cream

granulated sugar

orange zest, orange juice

lemon zest, lemon juice

Greek yogurt

heavy cream (double cream)

sweet dessert wine

honey

dark brown sugar

lemon zest

Roasted Grapes With Caramelized Wine and Yogurt Ice Cream

At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.

In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.

Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)

On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.

If the juices don’t thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.

Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.

Makes about 2 1/2 cupsOctober 2020 changes - Cook times adjusted

Concord Grape Jelly / Jam

grapes

sugar

Lemon peel (from ½ lemon

salt

Place a few small saucers in the freezer before you start cooking the jam.

Rinse the concord grapes.

Remove the pulp from the grapes by squeezing one end of the grape (opposite from the stem side). This will pop the pulp right out (see picture in post).

Place the pulp in one bowl, and the skins in a separate bowl.

Mix the pulp, sugar, lemon peel and salt in a saucepan. Cook the pulp for about 5 - 10 minutes until softened, and the sugar is dissolved.

Pass the softened pulp through a sieve to remove the seeds (doesn’t need to be a fine sieve, just small enough to catch all the seeds) and place it back in the saucepan.

The lemon peel will also be caught in the sieve. Remove this and add it back in to the saucepan.

Add the concord grape skins into a blender and add about 1 - 2 cups of the pulp. Blend until smooth.

OPTIONAL - You can pass this grape skin mixture through a sieve as well to have a super smooth jam, but it&#039;s not necessary.

Add the concord grape skin mix (sieved or not), to the rest of the pulp in the saucepan.

Cook over medium heat, and bring the mix to a boil. Stir frequently to make sure that the jam doesn't stick to the bottom of the pan.

Cook for about 45 -50 minutes. Do the jelly test (as described below) at around 45 minutes - place a small amount of jam on a freezing cold saucer. Put it back in the freezer for about 1 minute (until the grape jam has cooled down, but not frozen). Then track your finger through the jam to test the consistency.

If the parted jam flows back easily and meets in the middle again, then it’s too runny. A slightly thicker consistency where the jelly/jam flows back a little, but it&#039;s slow and doesn&#039;t meet in the middle again, is the perfect consistency for me.

If the grape jelly is still a tad too runny, cook for a few minutes longer. Test the jelly every 5 - 10 minutes until you get the desired consistency. I don’t cook for longer than 60 minutes because this overcooks the jelly/jam on my stove. The time may change according to your stove and pan that you use.

Remove the lemon peel, and let the jam cool down slightly.

While the jam is still hot, ladle the jam into hot sterilized jars. Close the jars with sterilized lids, and allow the jam to cool down completely. Store in the fridge overnight, and use AFTER the jam has rested for at least 6 hours.

Store in the fridge for up to 3 months. But once opened use within 2 weeks.

Wash the jars and lids before sterilizing them. Place the jars and lids on a steaming rack, and fill the pot with water. Bring the water to a boil, and allow the jars and lids to boil for 10 minutes in the water. Remove the jars from the pot (use tongs), and place them on a tray. Fill the jars immediately with the hot jam and close with the lids.

You can start sterilizing the jars while the jam is being cooked. Then leave the jars in the hot water, until you’re ready to store away the jam.

Sterilizing Jars

Make and can homemade concord grapes the easy way. No blending or mashing. Just delicious fresh colorful grape juice to savor all year long!

Homemade Canning Grape Juice Recipe

Wash and clean grapes. Remove any stems.

Measure out around 2 cups of grapes per quart jar.

Add 1/2 cup of sugar per jar.

Pour boiling water over grapes, to within 1 inch of the top of the jar.

Place new lid and a ring on each jar. Place jars in a water canning bath.

Process in water canning bath for 10 minutes.

Remove jars and cool. Store jars out of direct sunlight for 3-4 weeks.

After jars stand for 3-4 weeks, open jar, strain out grapes and enjoy.

Store open, unused juice in fridge for up to a week.

After I remove the jars, you said to place in pantry or cupboard 3-4 weeks. Does the area for the jars need to be cold or can they sit on my shelf in the kitchen

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Top 3 concord grapes recipes from across the web

The most viewed concord grapes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed concord grapes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine