Ingredients:

  • 2 pounds fresh seedless grapes, preferably Concord
  • 2 cups granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)

Instructions:

  1. Wash the grapes thoroughly under cold water and remove stems and any spoiled grapes.
  2. In a large stockpot, combine the grapes and mash them with a potato masher or fork to release their juices. Heat over medium-high heat and bring to a boil, then reduce to a simmer.
  3. Stir in the granulated sugar and lemon juice. Continue to simmer for 15-20 minutes, stirring frequently, until the mixture thickens.
  4. Use a spoon to test the jam; it should coat the back of the spoon lightly. Alternatively, place a small amount on a chilled plate to check if it sets.
  5. Stir in ground cinnamon, mixing well.
  6. Pour the hot jam into sterilized jars, leaving about 1/4-inch headspace at the top. Seal the jars with lids while the jam is still warm.
  7. Allow the jars to cool completely at room temperature and store in the refrigerator or pantry.