1lb. Washed Concord Grapes
1 cup Granulated Sugar
1 tbsp. fresh squeezed Lemon Juice
1. You will need two bowls. Take a grape and squeeze it to separate the skin from the pulp and seed. Place the skin in one bowl and the pulp/seed in the other. Repeat this step for all the grapes.
2. Pour the contents of the bowl containing the pulp/seed into a sauce pan and place over a medium heat the stove.
3. Cook this mixture for approximately 20 minutes or until the pulp is very tender.
4. Once softened take off the stove and pour pulp/seed into a strainer and push as much pulp as you can through leaving the seeds behind. This can be strained directly onto the remaining grape skins in the other bowl.
5. Put the combined mixture back on the stove over medium heat and add half the sugar and the lemon juice stirring constantly.
6. Add the remaining sugar and continue to cook the mixture down until it gets to the consistency of say, a thick syrup.
7. Remove from the heat and cool down. I like to cover my marmalade with plastic wrap so it won’t form a skin.
8. If you happen to cook the marmalade down too much, you will see that it is very thick once cooled. It is ok to add a little water to thin it out to a consistency which you prefer.
9. Can be enjoyed warm or cold.