Grapebutter Recipes

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.

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.

SCUPPERNONG GRAPE BUTTER RECIPE

Steps:

• Wash grapes; drain and remove stems. Plunge grapes into rapidly boiling water to cover; boil 2 minutes. Drain well. Slip off grape skins and grind or chop skins finely, reserving pulp; set aside. Place pulp in a heavy saucepan; cook over medium heat 10 minutes or until seeds begin to separate from pulp. Press pulp through a sieve to remove seeds; discard seeds. Return pulp to saucepan; add reserved skins and remaining ingredients. Cook over medium-low heat, stirring constantly, 30 minutes or until mixture thickens. Quickly ladle butter into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 5 minutes. This recipe yields 8 half-pints.

GRAPE BUTTER

Steps:

• Mash grapes and cook in a large saucepan.
• Press through a sieve back into the saucepan.
• Add apples and sugar; cook until thick.
• Plum butter may be cooked in the same way.
• This is the whole recipe. I think directions on ball may come in handy.