You’ll need two quarts of concord grapes, six cups of sugar, two small saucepans, a strainer, a canning pot and accessories, and three pint jars with lids and bands.
Wash the grapes and measure out two quarts. In this picture, there are enough for three batches (six quarts).
Next, peel the grapes, putting grapes in one pot and peels in another. When the grapes are ripe, you can just give them a squeeze and the grapes pop right out of their skins.
Cook the grapes without water and the peels with just a little water in separate pots for ten or fifteen minutes until the peels are soft and the grapes are separated from the seeds.
Combine the peels in a larger pot with sugar (3 cups per quart of grapes). Strain out the seeds from the pulp, and add the pulp to the sugar mixture. Bring to a boil until jam reaches the gelling point. You can test this with a candy thermometer (211° in Denver), a spoon or by putting a plate in the freezer.
Ladle your hot jam into hot jars. Process pints in a boiling water bath for 15 minutes here in Denver. Process five minutes less if at sea-level or using half-pint jars.
Voilà – Grape jam!