Jelly or Jam?

Concord type grapes were at the Farmers’ Market last Saturday so I picked up about 6 pounds of them. They were beautiful after they were washed.
I intended to make grape jelly as my younger son had requested it. I had purchased a jelly bag and was ready to go. I also had Eugenia Bone’s recipe for Grape Walnut Conserve and thought that sounded good as well. So a compromise – no walnuts but also no juice. I cooked the grapes and added sugar.
After the grapes were nice and soft I ran them through the food mill and then was left with a pulpy juice to reduce and thicken.
The chickens were happy to take care of the grape skins and any little bits of stem that were left in the food mill. After simmering away until the mixture was thickened, I was able to can four pint jars of grape jam.