Grape Butter Recipes

HOW TO CAN GRAPE BUTTER

Steps:

• Combine grapes and sugar in a heavy-bottom kettle and bring to a boil, stirring occasionally.
• Continue boiling until the mixture is at a rolling boil (a boil that cannot be stirred down) and boil for 20 minutes.
• After 20 minutes, remove from heat and push through a cone strainer with paddle. Work through strainer leaving pulp and seeds behind.
• Fill prepared jars, wipe off, and place on lids and rings.
• Place in the waiting water bath for 10 minutes.
• Remove from water bath and let cool for 24 hours before removing rings and storing.

GRAPE BUTTER

Steps:

• To prepare the grapes, pick them off the stems, making sure to discard any rotten or shriveled ones. Wash the grapes well. (As a rule, my Grandma always said to wash three times.)
• Start by covering the grapes in a pan with water, letting the loose dirt come to the top. Pour off the dirty water, repeating for a total of three times.
• Place grapes and sugar in a heavy-bottomed or nonstick stockpot. Stir to incorporate the sugar and grapes and turn the stove on to medium heat to begin the cooking process.
• Bring to a rolling boil (a boil that cannot be stirred down). Once at a rolling boil, turn the stove to medium-low or low heat to keep the butter boiling without boiling over. Time for 20 minutes. Since the last amount pushed through the strainer will be much thicker than the first, it's important to stir the grape butter well to incorporate.
• Once cooked, press through a conical strainer (affiliate link), wiping down the sides of the strainer a few times. Push through the strainer until only some dry skins and seeds are left.
• Pour into washed and sterilized jelly jars. Clean off any butter that may have dripped onto the rim and sides of the jars.
• If desired, this recipe can be canned for long-term preservation (see my canning 101 video for tips). For this recipe, the paraffin method is used to seal the jars. Heat paraffin slowly on the stove and pour a ¼-inch layer over the grape butter, swirling slightly to make a good seal. Let dry.

OLD FASHIONED GRAPE JAM (NO PECTIN ADDED)

Steps:

• Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
• Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
• Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
• Allow the jars to rest for 24 to 48 hours to completely gel.

PEAR BUTTER

Steps:

• Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
• Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
• Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.

GRAPE JAM USING GRAPE MASH (GRAPE MUST)

Steps:

• Put a couple of spoons in the freezer. You'll use these later to test the jam for gelling.
• Prepare a water bath canner by filling it about 2/3 of the way full with water.
• Wash the jars and lids in hot soapy water. Keep the jars hot until you need them.
• Mix the grape mash, sugar, and lemon juice together in a stainless steel stock pot. Bring the jam to a boil and then cook over medium heat until it gels. If you have a lot of liquid in the grape mash it will take a while.
• Stir the mixture often to keep it from sticking to the bottom of the pan, as the liquid evaporates its more likely that the jam will stick.
• To test the jam to see if it's going to gel when it cools, get one of the spoons you put in the freezer earlier. Dip the back of the spoon into the jam. Give it just a moment and then touch the jam, if it has gelled on the spoon it will gel in the jar when it cools off. If it's still runny, it needs to cook down more.
• When the jam is cooked down and ready to be jarred, put the jars on a kitchen towel on the counter and ladle the hot grape jam into the hot jars. When the jars are full, wipe the rims with a damp cloth, and add the lids and bands.
• There's no need to put the bands on super duper tight, just put it on like you would put a lid on the mayonnaise before putting it in the refrigerator.
• Put the filled jars in the water bath canner and turn the heat up. Once the water starts to boil, set the timer for 10 minutes adjusting for altitude - this is the processing time.
• When the jars are finished processing, remove them from the water bath canner and put them on a kitchen towel on the counter. Let them cool.
• After 12 hours or overnight, remove the the bands from the jars and test the seals. If any jar failed to seal, put it in the refrigerator and use first. Store the sealed jars in the pantry.

20 BEST WAYS TO COOK WITH GRAPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grape recipe in 30 minutes or less!

20 BEST GRAPE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grape treat in 30 minutes or less!

GRAPE BUTTER

Steps:

• In a large stainless or enamel pot add grapes and water.
• Heat to medium high and mash grapes.
• Continue to cook as mixture thickens, about 30 minutes.
• Stir frequently.
• Put grapes and juice through a food mill to remove seeds.
• Return pulp to pot and cook over medium low heat for 2-3 hours, stirring frequently.
• You may need more cooking time depending on the amount of juice your grapes hold.
• When product is quite thick place a drop of grape butter on a frozen plate.
• If you get a ring of fluid around grape butter drop you need to continue to cook.
• Repeat test until no liquid ring appears.
• At this point taste and add honey if you wish.
• When done, ladle butter into clean, hot sterile jars leaving 1/2 inch head space and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.