My dad used to make grape juice when I was a kid and I loved it. I grew up in Northwest PA, where grapes grow quite well thanks to the climate the Great Lakes create. So, when I moved into my house in Massachusetts I was quite excited to see that there were multiple Concord grape vines loaded! Now there are different ways to make grape juice whether you use an actual juicer, boil them in water, etc. But, I prefer the old fashioned way which is just whole grapes with some sugar hot pressed in jars. Albiet there is a waiting period with this method, but for me it only builds the anticipation!
Ingredients
- Whole Concord grapes
- Raw sugar
- Boiling water
- Half gallon mason jars
- Rings and lids
- Two canning funnels (one for wet one for dry)
Directions
- Wash half gallon jars to sterilize and set aside. Place rings and lids in a saucepan with simmering water. Get a large stockpot of water boiling on the stove while you pick grapes from cluster, discarding bad ones and wash well in warm water.
- Line jars up in an assembly line, while using a funnel add 2 ups of grapes to each jar until all grapes are using. *If using quart sized jars use 1 cup of grapes
- Using another funnel (or dry your first one) add 1/2 – 1 cup of sugar to each jar (half for quarts). The natural sweetness/tartness of the grapes varies from year to year so I tend to go on the low side of the sugar so I don’t end up with overly sweet juice. I like it tart!
- Working one jar at a time, add boiling water to jar leaving an inch of headspace and stir to dissolve sugar. Wipe the brim and quickly cover with lid and screw rings on to tighten.
- Once all jars are filled, prepare water bath and boil half gallon jars for 25 minutes and quart jars 15 minutes. Remove jars from bath, place in an area and leave undisturbed until fully cooled and check for any that didn’t seal.
- Once jars are sealed and cooled, move to a cool dark space and let sit for at least two months at minimum before opening. Grapes will sink to the bottom and fall apart while liquid will be deep purple. Strain through a fine mesh strainer into a pitcher, pressing to expel any juice.
Oh my gosh Kate!! I HAVE to try this as soon as we get some grapes on our vines. This sounds amazing!!! Thanks for sharing!! I always feel like I need to make a trip across the US and come cook/can with you! Lol!!! You always have the best recipes! 🙂
It’s FANTASTIC!!!! I definitely would error on the side of caution and go with less sugar at first just in case the grapes are super sweet. Once you crack the jar open and strain, you can always sweeten it if you need, but it can’t be undone!
Thanks for sharing! My Grandmother used to make quarts of that style of grape juice and it was delicious! We never did get her recipe before she passed so I’m excited to have found your blog with a recipe for it! Thanks again!
My great grandma did too!!! And this is the way she used to do it 🙂
Can I use frozen grapes in this recipe?
I have only ever used fresh grapes but I would imagine frozen would work fine seeing as how the grapes get strained out anyway when you drink the juice. So the texture of the grape isn’t an issue. If you give it a try make sure you report back on how it worked!
can this method be used for other berries = blueberries, blackberries, mulberries, etc.?
Can’t say I have ever tried it so I really don’t know!