SURE.JELL Concord Grape Jam - Kraft Recipes Top
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SURE.JELL Concord Grape Jam

Prep Time
Total Time

Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.

Have 10 jars of SURE.JELL Concord Grape Jam in less than an hour! This Concord grape jam makes a great gift—or great backup for when you need it most!

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Slip skins from grapes. Finely chop or grind skins; set aside. Mix grape pulp and water in saucepan. Bring to boil. Reduce heat to low; cover and simmer 5 min. Press through sieve to remove seeds. Combine skins and pulp. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Special Equipment Needed

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.


  • Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.

Nutritional Information

Serving Size Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.
Calories 45
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 11g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The whole family loves this grape jam. The whole family loves this grape jam. I altered it by changing the following; I placed 4# of grapes in the pan and took a potato masher and mashed them and poured 1 1/2 cups of water into them and brought the mixture into a boil and as indicated by recipe went to simmer but for 10 minutes. Placed the mixture into my sieve and had exactly 6 cups each time I did this and I made it 5 times and other family memebers are making it the same way. I followed the recipe exactly with the 6 cups of liquid, add the sure jell with the 1/2 tsp. of oleo, and everything else as indicated by the recipe. We have 3 kinds of grapes that cross-pollinated and make fantastic grape jam.
Date published: 2003-08-18
Rated 4 out of 5 by from Very good, however This recipe was easy to follow, and the result was ultimately good. I purchased a food mill as suggested. I used grapes that grow wild on my farm (concord), and these had thick skins. The first time I put the fruit through the mill, seeds got into the mixture so this had to be done twice, using a smaller diameter disk on the mill. I decided that the skins were too tough to be included in the jam (even after cooking), and those got sifted out from the jam through the mill on the second attempt too. The flavor is wonderful and the jam has a good color and consistency. Friends love it. Good recipe with adjustments. Not sure why our skins were left with a chewy consistency, but they aren't needed after all.
Date published: 2017-09-30
Rated 5 out of 5 by from Easy,delicious I made this recipe out of grapes that I grew on my trellis.So much better in taste than the plain one with out added skins that I made last year! I give these out as Xmas gifts! My family enjoys "home made items"! Grandma used to do this,but she's gone on to heaven now! I'm following in her footsteps with this recipe,Thanks so much! It's just like the one she used to make!Can't wait till Xmas to give as gifts!!
Date published: 2016-09-21
Rated 5 out of 5 by from Slightly modified I've used this recipe for years and find it simple and effective.
Date published: 2016-09-17
Rated 5 out of 5 by from I made 4 batches of jelly/jam using my Merlot grapes. I made 4 batches of jelly/jam using my Merlot grapes. My first 2 batches didn't turn out so I went searching for another recipe and this was the one I found! The jelly/jam turned out perfectly just the way I'd hoped! Next year when my Merlot grapes ripen again I will definitely be using this recipe!!
Date published: 2013-08-25
Rated 5 out of 5 by from Fabulous jam. Fabulous jam. I never use a hot water bath to can any of my jams. I use the inversion method and it has never failed me. Concord grapes are too expensive. $3.99/qt! allan
Date published: 2005-10-31
Rated 5 out of 5 by from Excellent! I usually use the recipe in the Sure.Jell pectin box, but I started buying my pectin in a bulk jar and found myself without a recipe so I looked it up online. I pick grapes every fall and I steam the grapes and bottle the juice right out of the steamer. I let the seedy pulp cool and run it through a strainer. I freeze the resulting puree in batches the right size for a batch of grape jam. I've used Concord grapes and an unknown type of wine grape and both are outstanding.
Date published: 2018-09-23
Rated 5 out of 5 by from I used this recipe to make my very first batch of Grape Jam. I used this recipe to make my very first batch of Grape Jam. I used red grapes that were growing in my yard called "Flames" which are not "Concord" grapes. I even added a tablespoon of cinnamon right before jarring the jam. The jam came out great! I used the pulp that was pushed through a strainer and the color of the jam was a lovely cranberry color. I'm now on my third batch of jam still using this recipe and will probably stick with this recipe from now on. Its a good one!
Date published: 2007-08-21
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