How to Make Grape Juice
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How to Make Grape Juice
Description
How to Make Grape Juice involves placing fresh concord grapes with granulated sugar in sterilized mason jars and adding boiling water to dissolve the sugar and cover the fruit. The jars are sealed with new lids and processed in a boiling water bath to ensure preservation through canning.
The boiling water bath helps kill bacteria, so the sealed juice can keep safely at room temperature for months. Waiting at least three months before straining allows flavors to develop fully. The recipe accommodates scaling to produce multiple jars as desired.
The resulting juice captures the grape essence with a sweet finish from the added sugar. It can be served fresh once strained or stored long term for use throughout the year.
Alternative jar sizes require proportional adjustments to grapes and sugar along with the processing time. Homemade juice packed this way is free of preservatives and can be stored in a cool, dark place for up to one year.
Ingredients
- 1- quart mason jar, lid, and ring
- 1 cup concord grapes rinsed and stems removed
- ½ cup granulated sugar
- 4 cups water boiling, approximately
Instructions
- Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars and lids hot until filled. Always use new lids.
- Place the grapes in a 1-quart jar. Add the sugar. Pour boiling water into the jar about halfway to ⅔ full; stir well to dissolve the sugar. Add enough additional boiling water to fill the jar, leaving ¼-inch of head space at the top. Use a damp cloth to wipe any drips from the top and sides of the jars. Cover with a hot lid and tighten ring firmly.
- Repeat this process with as many jars and grapes as you like.
- Set the hot jars on a rack in a canner or in a large pot of boiling water. The water needs to cover the jars by at least 1-2 inches. Boil the jars for 10 minutes.
- Remove the jars from the boiling water and set on a towel or rack to cool overnight.
- When cool, check the seals. The lids should be down in the center or stay down when pressed. Store in a cool, dark, dry place for at least 3 months or up to 1 year. When ready to use the juice, strain the liquid, discard the solids, and store in a clean jar in the fridge for up to 1 week.
Notes
- Scale the recipe to produce as many jars as desired; jars can be processed one at a time or in batches.
- For best flavor, let the juice sit for at least three months before straining and serving.
- Sugar amounts can be reduced, but this recipe has tested the balance of sweetness as provided.
- When using half-gallon jars, double the amounts of grapes and sugar and increase boiling time to 15–20 minutes.
- Use a fine mesh sieve or specialized mason jar strainer lid to separate solids from juice effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 137kcal | 7% |
| Carbohydrates | 36g | 12% |
| Protein | 0.4g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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