Growing up there was only one jam in our house and it was Welch’s Concord Grape Jelly eaten in a peanut butter and jelly sandwich. I can still see the jar in the fridge, smudged with grape fingerprints and always some peanut butter mixed into the the jar… I asked my brother Lawrence …”how did that happen?“ There is still nothing as good as biting into a gooey PB&J sandwich to make you feel warm and safe. I still love the combo, but times have changed and now I try to eat less sugary foods, though I still crave the taste of grape jelly. My recipe has no refined sugar, no pectin and is ready in about 20 minutes. It may not be as sweet or as purple as Welch’s but it will still make you and your peanut butter happy.
Try my recipe for Strawberry Chia Jam and Home-Made Almond Butter.
Concord Grape Chia Seed Jam
This is super easy to make.
This recipe will make 1 jar.
3 cups concord grapes
2 tbsp maple syrup
2 tbsp chia seeds
zest of 1/2 a lemon
1. In a medium saucepan on medium high heat, add in the grapes and cook the fruit until it starts to break down and the grapes begin to bubble and simmer, they will start to release some juices, about 5 to 10 minutes.
2. Turn the heat down and add the maple syrup and chia seeds. Cook another 5 minutes, stirring frequently. Add in the lemon zest and remove from heat and let cool. The jam will still be a bit runny, but as it cools it will start to thicken.
3. Once the jam has cooled to room temperature, transfer it to a jar. Store in the fridge for about 2 weeks.
The jam will thicken further and become more set once it has completely chilled.
This jam is not a shelf stable. Use within 2 weeks and keep refrigerated.
Jam can also be frozen.