A childhood favorite from a preserving perfectionist
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
We've long loved the bright flavors found in Rachel Saunders' Blue Chair Fruit preserves. But now that the veteran San Francisco-based preserver has unveiled her secrets in her new Blue Chair Jam Cookbook, we're ready to try our hand at making her seasonally driven confitures at home. First up for fall: a Concord grape jam that showcases Saunders' talent for creating lightly sweetened, fruit-forward preserves. Let the kiddies have their cloying store-bought jelly; this year, you'll be making an intensely grapy version to call your own.
Concord Grape Jam
Yield: Five to six 8-ounce jars
4 pounds stemmed Concord grapes
2½ pounds granulated sugar
3 ounces fresh lemon juice
Finely grated zest of ½ an orange (about 1 tablespoon)
½ ounce strained fresh orange juice (1 tablespoon)