Grape Variety · Fall
Concord Grape
Deep purple-black Concord grapes are the quintessential American grape. With their distinctive "grapey" flavor, they're the foundation of grape jelly, Welch's juice, and traditional American desserts. A slip-skin variety native to Eastern North America, Concords are aromatic, sweet, and intensely flavorful.
These berries are surprisingly versatile — equally delicious fresh, in jams and jellies, roasted until jammy, or turned into sorbetto. For many Americans, the Concord grape defines what "grape" should taste like.
Species: Vitis labrusca (North American native)
Flavor Profile: Intensely aromatic with distinctive musky "foxy" flavor, naturally sweet with firm flesh. The most recognizable "grape" flavor to most Americans.
Texture: Slip-skin variety — the pulp can easily be squeezed out whole from the skin, a unique characteristic of labrusca grapes.
Peak Season: Late August through October
Look for clusters with firm, deeply colored berries (dark purple-black is ideal) that are plump and tightly clustered. The stems should be green and flexible, not brown or brittle.
Avoid berries with soft spots, brown discoloration, or significant shriveling. A slight white bloom (dusty coating) on the skin is a sign of freshness, not mold.
Peak Season: Concord grapes are at their best in late August through September. Most supermarket availability is September through November.
Store Concord grapes in the refrigerator in a ventilated bag or container. Keep them as dry as possible — moisture accelerates decay. They'll keep for 1–2 weeks refrigerated.
Wash only just before eating or processing. For longer storage, freeze whole grapes — they become a refreshing frozen snack and work beautifully as natural ice cubes.
Jams & Jellies: Concord grapes make the most intensely flavored grape jelly — the classic American preserve with deep, complex flavor. The high pectin content in the skins helps jelly set beautifully.
Roasting: Roast whole clusters at 425°F with olive oil, thyme, and salt until the grapes blister and burst, becoming intensely sweet and jammy. Serve alongside cheese or pork.
Juice & Beverages: Fresh-pressed or concentrate becomes the familiar Welch's grape juice. Also used in traditional Passover wine.
Desserts: Concord grapes shine in focaccia with rosemary, grape-lavender tart, fresh grape pie, or sorbetto (Italian sorbet). Their aromatic intensity makes them perfect for sophisticated preparations.
Jam Making: Fresh Concord grape jam is straightforward — crush berries, cook down with sugar, and strain to remove seeds and skins if desired.
Freezing: Freeze whole grapes for later use in juices, jams, or cooking. Frozen Concords work beautifully in sorbetto.
Wine & Vinegar: Concord grapes can be fermented into wine (a thick, intense, naturally sweet wine) or further fermented into vinegar with distinctive grape flavor.
Antioxidants: Deep purple-black grapes are loaded with anthocyanins and resveratrol — powerful antioxidants associated with reduced risk of heart disease, improved cognitive function, and potential longevity benefits.
Vitamins & Minerals: Good source of vitamins C and K. One cup of grapes provides about 104 calories, 1.4g of fiber, and 27% of the daily value for vitamin K, essential for blood clotting and bone health.
The high antioxidant content, especially in the skin, is why Concord grape juice has been studied for cardiovascular and cognitive health benefits.
Concord grapes were first cultivated in Concord, Massachusetts in 1849, and remain a quintessentially American fruit.
The "foxy" flavor of labrusca grapes — that distinctive musky, aromatic character — comes from specific volatile compounds that distinguish them from European wine grapes (Vitis vinifera).
Concord grapes are considered a slip-skin variety, meaning the skin separates easily from the fruit. This characteristic makes them perfect for jelly making and juice production.