Thoughts:
Concord grapes are such a fundamental element of my autumns that I simply cannot get enough of them. Perhaps because it is one of those increasingly few foods that is still seasonal, and briefly so, at that. I tend to compulsively buy boxes of them whenever I come across them in the store, because I never know if those might be the last of the season.
This is one of the easiest things to make with Concord grapes, and possibly one of the most delicious. It’s essentially the same grape pie filling I’ve used in other recipes, but reduced down to a thicker, jammier consistency. I’ve dispatched it with great effect on crumpets, biscuits, cheesy crackers, and definitely straight from a spoon. It also freezes well, so you can enjoy it during the rest of the year, too.