Grape Syrup

What to do with all these grapes?  Well, you could make wine, and I might just do that sometime soon . . . but since I’ve already made the jelly, and I’m on a syrup kick, I think it just might be syrup . . .

Put about 5 pounds of concord or other highly flavored grapes into a pot, and add 1 cup of water.  Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the skins are separating from rest of the grapes.

Pour the grapes and juice through a sieve, pushing down to extract most of the juice.  Then pour juice again through a yogurt or coffee filter to remove the solids.  A jelly bag works well too.  You may have to rinse out the jelly bag periodically so that the juice continues to pass through.  Don’t squeeze this time!

Measure grape juice.  For every cup of grape juice, add 1 cup of sugar.  You can also add 1 tablespoon of lemon juice if you’d like.  If you’re using concord or other wine variety grape, they are tart on their own.  If you’re using something like a Thompson Seedless Grape which are sweeter, you’ll need to add more lemon juice, and possibly less sugar.

Bring to a boil and let simmer for about 15 minutes.  Don’t go too long or you’ll make jelly.  Then ladle into hot prepared jars, process in a boiling water bath for 15 minutes at 5000 feet, and 10 minutes at sea level.  I’d use half pint jars. If you use pints, process for 5 minutes more.  This should make about 1 1/2 half pints for every cup of juice you have, so for 4 cups of juice about 6 half pints.

You can use this just like the raspberry syrup (get more details for syrup by clicking my raspberry syrup link).  My favorite is with seltzer . . . homemade grape soda!


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