Easy Grape Jam

Ingredients

• 3 pounds of flavorful grapes, concord or otherwise
• 1 cup water
• 1 1/4 cup granulated sugar
• 3 tablespoons low sugar pectin
• 1/4 to 1/2 cup lime or lemon juice

Directions

1. Set up a boiling water canner, then sterilize 5 half-pint jars by boiling them for 10 minutes. Wash the lids and rings, place them in a separate small saucepan of water, and heat to a gentle simmer. Turn off the heat, and leave the jars, lids, and rings in the hot water until they are needed.
2. Rinse the grapes and pull them from the stems, discarding any fruit that is split or damaged. A few tiny stems are fine, since they will be removed later with the seeds. Put the grapes and water in a heavy-bottomed, nonreactive saucepan, bring them to a boil, then lower the heat to a simmer.
3. Cook the grapes at a simmer, stirring and mashing them now and then, until the fruit starts to break down and seeds are visible in the mixture, about 10 minutes. Take the pan off the heat and let it cool a little.
4. Fit a food mill with the smallest sieve and set it over a large heatproof bowl or pitcher. Pour in the grapes with their cooking liquid, then work them through the mill until only seeds, skins, and stems are left. You should have about 4 cups (32 ounces) of grape pulp.
5. Return the grape pulp to the same nonreactive saucepan. Stir in the sugar, pectin, and citrus juice, then bring the mixture to a boil over high heat. Continue cooking until a candy or instant-read thermometer reads 220 degrees F.
6. Switch off the heat and spoon off any foam from the surface. Ladle the jam into the prepared jars, leaving 1/4 inch of head space. Clean the rims with a fresh kitchen towel or paper towel, then seal the jars.
7. Put the sealed jars back in the canning kettle. Once they are all in, check that the water rises at least 1 inch above the lids. Add more water if needed, then bring the water back to a boil over high heat. When it reaches a boil, set a timer for 10 minutes.
8. After 10 minutes, turn off the heat and let the jars rest in the water for 5 more minutes. Use a jar lifter to move the jars to a cooling rack. When they are fully cooled to room temperature, take off the rings and check that the lids have sealed. Refrigerate any jars that did not seal. Label the sealed jars and store them in a cool spot away from direct sunlight.