Concord grape jelly is a sweet fruit preserve made primarily from Concord grapes, a cultivar developed in 1849 in Concord, Massachusetts by Ephraim Wales Bull. The grape is notable for its deep purple skin, distinctively robust, "foxy" flavor, and high pectin content, making it particularly suited for jelly production.
Concord grape jelly became widely popular in the United States during the late 19th and early 20th centuries, particularly after Welch’s began mass-producing grape juice and preserves in the early 1900s. The jelly is produced by cooking Concord grape juice with sugar and sometimes added pectin to ensure proper gelling.
It is commonly used as a spread on bread, particularly in peanut butter and jelly sandwiches, and is a staple in American households. Commercial production today continues primarily in the northeastern and Great Lakes regions of the U.S.