Our friend Leah gifted us kyoho grapes, a type of Concord grape commonly found in Japan and Korea. We tried this recipe: https://www.seriouseats.com/recipes/2011/09/concord-grape-jam-recipe-grape-jelly.html Our modifications: because we had 3 ½ cups grapes (not 8 cups), we roughly halved the recipe. For the sugar, we reduced to 1 cup citrus-infused granulated sugar and 1 ¼ cups white granulated sugar (for a total of 2 ¼ cups). We also followed the instructions for sterilizing glass Mason jars; we prepared three sets of Ball jars and lids but ended up filling only 1 ½ jars. I rarely make jam, and this reminded me of making strawberry jam with my grandmother when I was a kid. (Nov. 2019)
Note: For sterilizing the filled and lidded jam jars, we found that only our stock pot, with a silicon trivet as a rack, was sufficient height to submerge the lidded jar.
Cooking Adventures 