Concord Grape Conserve goes well with cheese, scones or ice cream. | Jean Lachat~Sun-Times
Updated: May 9, 2012 9:49AM
Concord grapes are only in season for a brief moment, so make this conserve whenever you see them in the market, then make the appetizer for any party you plan for the fall.
MAKES 6 PINTS
8 cups (about 4 pounds) Concord grapes 6 cups sugar 6 (2-inch) strips orange zest 2 cups walnut halves
6 cups sugar
6 (2-inch) strips orange zest
2 cups walnut halves
Carefully remove orange strips and mince finely; set aside. Press grape mixture through food mill or cheesecloth-lined sieve to remove skins and seeds. You should have a thick juice. Return juice to pot and boil gently for 15 minutes over medium heat until mixture thickens to jelly consistency. Watch carefully so it does not foam up and spill over sides or burn.
Meanwhile, crush walnuts with rolling pin into chunks, not crumbs. Divide nuts and reserved orange zest among jars, then ladle grape mixture into jars. Process according to proper canning directions for storage up to 1 year, or store tightly lidded in refrigerator for up to 4 weeks.
Adapted from Well Preserved by Eugenia Bone
Nutrition facts per tablespoon: 39 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 8 g carbohydrates, 8 g sugars, 0 g protein, 0 mg sodium, 0 g fiber