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Mostarda Concord Grape Jam Recipe

Tired of the same old grape jam recipe? Get ready for a treat! Our Concord grape jam preserve draws inspiration from the centuries-old Italian Mostarda recipe and reimagines it as a sweet and savory grape preserve. Whether you need a sauce for your roasted meats or a jam to complement various cheeses, look no further!
Prep Time10 minutes
Cook Time1 hour
Resting time6 hours
Course: Jam
Cuisine: European, Mediterranean
Diet: Gluten Free, Kosher, Low Fat, Vegan, Vegetarian
Keyword: canning grape jam, concord grape jam low sugar recipe, concord grape preserve, grape jam recipes, grape preserve recipe, how to make concord grape jam, Italian mostarda recipe, mostarda recipe

Ingredients

  • 9 cups grapes
  • 1 cup sugar
  • 3 tbsp dry mustard
  • 1 ½ cup white wine
  • 9 tbsp balsamic vinegar
  • 2 small anise seed pods
  • 2 sprigs of rosemary
  • 1 small bay leaf

Instructions

Prepare the grapes

  • Begin by placing the grapes in a bowl of cold water or your salad spinner.
  • Allow them to soak for a few minutes, then wash and destem the grapes.
  • Remove any shriveled, moldy, or cracked grapes. Drain excess water using a colander or salad spinner basket.

Cook the Grape Mixture

  • Measure the required amount of grapes as per the recipe.
  • In a separate bowl combine dry mustard and wine. Mix thoroughly till mustard is fully dissolved. You may want to warm up the wine –mustard mixture gently to help mustard dissolve better.
  • Take a suitably sized, heavy-bottomed, wide-sided pot, such as stock pot or brazier, and combine all ingredients.
  • Place the pot over medium heat and bring the grapes to a boil. Lower the heat to medium-low and simmer grapes for 20-25 minutes, turn off the heat. Leave the grapes uncovered for 4-6 hours or overnight to help flavors develop. Use mesh screen to protect your jam from flies and wasps.

Strain the Jam

  • Remove the rosemary sprigs, bay leaves and anise pods.
  • Using a mesh kitchen strainer or mesh colander and a large metal spoon press and rub the cooked grapes and grape skins against the mesh to push the pulp and juices through the mesh. This step will remove grape seeds and will keep most of the grape skins out. Jam should resemble buttermilk in consistency. If you don’t mind the seeds and like the skins, you can skip this step altogether.

Second Round of Cooking

  • Return the grape jam to the pot and bring it to a boil over medium-low heat.
  • Reduce heat to a gentle simmer, stirring regularly, and simmer for another 30 minutes.
  • Perform a doneness test by spooning a portion onto a chilled plate. It should thicken to the desired consistency.
  • If you want a thicker jam, extend cooking time by 10 minutes.
    (!) Ensure the jam is boiling as you move to the next step.
    Have your Mason jars ready for immediate canning of your Concord grape jam preserve.

Notes

The quantity of ingredients specified in this jam recipe should yield enough jam to fill two 8 oz. (250 ml.) mason jars and one 4 oz (118 ml). The final yield may vary based on your preferred level of doneness.