Make sure you read the cooking notes before you start.

Place a small plate in your freezer (we will use it later to test the jam consistency).

Step 1 – Wash, drain and stem the concord grapes. Weigh them again to make sure you have exactly 500g. Separate the grape skins from the pulp by squeezing the grapes between your fingers. Place the grape skins in a bowl and place the pulp (containing the seeds) in a medium-size sauce pan.

Step 2 – Heat up the sauce pan with the pulp over medium heat. Bring to a simmer and cook for about 10 minutes until the pulp softens and looses its shape. Pass the pulp through a fine mesh strainer into a bowl; you may need to press on the pulp to force it out of the strainer. Discard of the seeds gathered in the strainer.

Step 3 – Return the seedless pulp into the sauce pan over medium heat, and combine with the grape skins, sugar, salt, thyme sprigs, lemon juice and lemon zest

Step 4 – Stir and bring to a simmer. Turn the heat to low, and simmer for about 45 minutes to 1 hour (lid off and stirring occasionally), until a candy thermometer reads 220F (106C), which is the “gel” stage.

If you do not have a candy thermometer: take the small plate out of the freezer and drop a teaspoon of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 5 – Remove from the heat and let cool to room temperature before pouring into jars or airtight containers. You can choose to discard of the thyme sprigs or leave them in the jars. The jam can kept for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars in a cool, dark place (ie. food pantry).