Concord Grape Jelly Vinegar

A few days ago I wrote about Fall produce, and my love of concord grapes. Yesterday I got my first batch of jelly going, and finished it up today. As I said in my last post, I really love the Concord Jelly recipe in The Mile End Deli Cookbook. I won’t share the recipe here, but I will tell you that it calls for cardamom pods as well as large strips of both orange and lemon zest. In their recipe they put the cardamom and zest in a cheesecloth, but in my version I simply leave them in the jelly. I’ll be straining them out with the skins and seeds anyway. But here’s another reason why. It makes a great addition to my concord jelly vinegar. This is something I started doing last year. As I was straining the jelly, it struck me that it was wasteful to throw out the skins, zest and cardamom.

Concord Jelly Vinegar

I put the skins, seeds, zest and cardamom, all lovingly covered in delicious concord jelly, into a deli container. Here comes the hard part. Pour in vinegar. I had white balsamic on hand, but have also used rice vinegar. Stir it and let it sit. That’s it. So, it’s a Concord Jelly Infused Vinegar. Thoughts?

If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.

Chris Spear

Like my Facebook page

Follow me on Twitter

Check out my Instagram

Watch me on Youtube

Perfect Little Bites Snapchat Snapcode