My neighbor invited me to come over and pick grapes from her vines so JP and I picked a large colander worth. It was the perfect amount for five 8oz jars of grape freezer jelly. (Freezer jelly is so easy and doesn't require the typical canning tools/equipment.)
I used the basic freezer jam recipe found on the fruit pectin package made by the Ball company. I have listed a very similar recipe below which suggests some spice additions to add a unique twist to the jam. I will try adding some ginger next time.
Concord grapes have seeds and very sour skins; these should be removed in order to have a more edible jam. So after washing and stemming the grapes I placed them in a stainless steel pot and mashed them with a potato masher. Once I mashed out as much juice as possible I cooked the mixture until it boiled. Then I strained it through a sieve and ended up with 4 cups of juice. I then followed the steps below.
FREEZER JAM RECIPE:
4 cups crushed berries or Concord grapes (for peaches and apricots, use 3 1/2 cups)
1 1/2 cups sugar
1 1.59-ounce package Ball freezer pectin
Optional: lavender/lemon zest for strawberries, cinnamon/ground ginger for peaches and Concord grapes
For berries or stone fruit, mix with sugar, pectin and optional spices in a bowl until well blended. For grapes, heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer until skins are tender, 3-5 minutes, then add to pectin/sugar mixture. For all, stir 3 minutes. Ladle into five clean 8-ounce Ball plastic freezer jars to fill line, or any other freezer-safe containers or glass jars if eating within a few weeks. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate for three weeks or freeze up to a year.