This week, my friend John brought in pounds and pounds of beautiful concord grapes from his garden. The minute I saw them, I knew exactly what was in store for Saturday morning. As a warning, I will say that the pain and suffering of squeezing each and every grape to separate skins from fruit definitely puts this at the far end of the "labor of love" spectrum. Still - this jam is nothing like grape jelly you had as a kid on your PBJs. The color and texture is amazing - and yes - totally worth the effort. The recipe is from my ever favorite jam cookbook - Blue Chair Fruit.
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