3 lbs. Concord grapes (weighed after you remove the stems)
3 c. sugar
3 tsp. lemon juice
2 Tbsp. Cinnamon Pear Balsamic or Blackberry Ginger Balsamic
1/4 tsp. ground cloves
1/4 tsp. sea salt
1/8 tsp. ground black pepper
Slip the skins off the grapes and set them aside. Transfer the grape insides to a heavy-bottomed, lidded 5-quart pot; cover the pot, bring to a simmer over medium heat, and simmer 10 minutes. Turn heat off and cool to room temperature (this will take up to a couple hours).
Transfer the grape insides to a cheesecloth-lined sieve fitted over a bowl to catch the liquid; gently wring the cheesecloth to extract as much liquid as possible.
Transfer the grape liquid back to the pot along with the grape skins, sugar, lemon juice, Cinnamon Pear Balsamic, cloves, salt, and black pepper.
Bring to a boil over high heat (uncovered), then turn heat down and simmer (uncovered) until jam is done, about 30 to 35 minutes, stirring frequently.
Transfer jam into sterile jars; the jars should be preserved through canning or stored in the refrigerator.
Note: Wash the grapes before you stem them, but weigh them after (so you don't include the weight of the stems). Try this recipe with any of your favourite Balsamic Vinegar flavours!
