Concord Grape Jam Hand Pies

Concord Grape Hand Pies

Growing up we pretty much ate the same thing for school lunches; bologna or peanut butter and jelly sandwiches. And we always had a jar of Welch’s concord grape jelly in the fridge. In fact until we were older that was “the” only flavor. Our sandwiches were made with whole wheat bread and sliced right down the middle. They were then tucked into small brown paper bags along-side an apple or orange and two cookies.

Concord Grapes

Nowadays we hardly ever have the same thing for lunch and I rarely make a meal plan. I guess I like the spontaneity this type of behavior affords me. Anyway after spotting concord grapes at the Newport farmers market I knew exactly what I wanted to do, well sort of and I spent the rest of the day in the kitchen.

Concord Grape Skins

Concord Grape Pulp and Seeds

Now separating the grapes from their skins is a lot of work but totally worth the effort. After the seeds are removed from the pulp, (more on that in the recipe instructions) everything meaning the pulp, skins, juice and sugar are all boiled together and processed the normal way.

Concord Grape Jam Hand Pies

After the jam had cooled puff pastry was rolled out, cut, filled and then into the oven to be baked until crisp and golden. The smell reminded me of my grandmother’s kitchen. The flavor deep, tangy and sweet, just like I remembered.

Yield: 3 to 4 half pints, 6 hand piesAuthor: Cheri

Concord Grape Jam Hand Pies

INGREDIENTS:

• 2 pounds Concord grapes, stemmed
• 2 ¼ cups sugar
• 2 ounces lemon juice
• 1 sheet puff pastry, mostly defrosted
• 1 egg, beaten
• 1 to 2 tablespoons of Turbinado sugar, for sprinkling on top

INSTRUCTIONS:

1. Prepare the canner, jars and lids
2. Using your fingers, pinch individual grapes to separate skins and pulp into two separate non-reactive bowls. Over medium heat bring grape pulp to a boil, stirring frequently, about 10 minutes. Remove pan from heat. Press pulp through a sieve to discard seeds, set pulp and juice aside.
3. Add the grape pulp, skins, sugar, and juices to a large non-reactive pot and bring to a boil over high heat stirring constantly to dissolve sugar. Boil, stirring frequently until mixture thickens. Remove from heat and complete the plate test.
4. Ladle the finished jam into clean jars, wipe rims, center lids on jars, screw bands down and process for 10 minutes in a boiling water bath. Wait 5 minutes, then remove jars, cool and store.
5. Roll the dough into a rectangle roughly 12 inches by 16 inches and 1/8''-1/4'' thick. Use a knife to cut the dough into even rectangles roughly 3 inches by 4 inches.
6. Top 6 of the rectangles with a large heaping tablespoon of jam. Brush the edges of the puff pastry with egg wash. Top each pie with another piece of dough and crimp the edges with a fork. Place pies on a baking sheet and refrigerate 15 minutes or until firm. When you are ready to bake the pies, brush each top with egg wash and sprinkle with turbinado sugar. Cut a vent into each top. Bake the pies for 20-25 minutes or until deep golden brown.

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