How To Make Grape Syrup Recipes

PANCAKE SYRUP

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.

HOW TO MAKE GRAPE SYRUP

Steps:

• Combine the jam or jelly, corn syrup, and water in a saucepan. Measure out 1 cup (220 g) of your favorite grape jam or jelly and pour it into a small saucepan. Add ½ cup (118 ml) of light-colored corn syrup and ¼ cup (60 ml) of water and stir the ingredients to combine them.
• Heat the mixture over medium-low until the jam or jelly dissolves. As the mixture heats up, continue to stir it occasionally with a spoon or other utensil. Don't let it come to a boil! Keep heating the mixture until the jam or jelly melts into the liquid ingredients.
• Beat the syrup mixture with a whisk if it doesn't look smooth enough. Once the jam or jelly melts, remove the saucepan from the heat. You can use a wire whisk or a rotary beater to create a smoother consistency, if desired. If you're happy with the current consistency, you can skip this step.
• Use the syrup as a topping or as a base for drinks. Grape syrup makes a great topping! You can drizzle warm grape syrup on oatmeal, yogurt, ice cream sundaes, pancakes, and more. You can also use the syrup in your favorite cocktail recipes or mix it with a little soda water to make a refreshing grape drink. Try adding a splash of grape syrup to champagne for a bubbly treat. Grape syrup pairs wonderfully with warm, fresh biscuits. Refrigerate leftover syrup in an airtight container for up to 1 week.

DELICOUS GRAPE BRANDY AND GRAPE MOONSHINE

Steps:

• Bring ONE gallon of water to boil in a LARGE pot
• Add sugar and stir until completely dissolved.
• Remove pot from heat and add the frozen grape concentrate.
• Top the mixutre off with water until it reaches 5 gallons in volume.
• Allow the mash to cool until it reaches 70°F.
• Once your mash is room temperature, transfer it into a fermentor.
• Add the yeast and agitate well either by pouring the mixture between the cooking pot and the fermentor or adding an airtight lid and shaking well.
• Add an airtight lid and an airlock to your fermentor and allow to ferment for about 14 days or until there has been no activity in your airlock for about 1-2 days.
• Once the fermentation process is complete strain your mash well and then siphon into your distiller.
• Distill and be sure to fractionate discarding the first 5% of your run.

MUSCADINE SYRUP

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls to make the grape puree.
• Measure 4 ½ cups of puree into a generously-sized pot. If the measure comes up a little short you can add a small amount of water.
• Add lemon juice and corn syrup. Bring to a boil.
• Add sugar. Bring to a full, rolling boil. Cook for 2 minutes.
• Remove from heat.
• Pack in ½ pint or pint jars, seal, and process in boiling water bath for 10 minutes.
• Use on waffles, pancakes, french toast, etc. or stir into hot cereal.

PETIMEZI - GREEK GRAPE SYRUP

Steps:

• Version 1:.
• Crush grapes in a food mill and extract as much juice as possible and discard the all parts of the grape sans juice.
• Transfer juice to a strainer lined with cheesecloth set over a large pot.
• Allow to drain thoroughly, pressing down on the pulp occasionally until all the juice has collected in the pot - this can be done in batches if your strainer is not large enough to hold all the grapes.
• Tie the ash or bread in a small piece of the cloth and submerge it in the grape juice. Place the pot on the stove and bring the juice to boil over medium heat.
• Reduce the heat and simmer, uncovered for 15 minutes.
• Set the pot aside and let it stand overnight. (The ash brings the juice to the top and any sediment will sink to the bottom.).
• The next day, remove the ask and carefully pour the clarified grape juice into a second pot, leaving all the sediment behind in the first pot.
• Place the juice over medium heat, bring it to a boil, then reduce the heat and simmer until the juice reaches the consistency of of maple syrup or molasses - 235 F on a candy thermometer or about 45-60 minutes. Do not let the liquid boil over or burn but just bubble briskly.
• Allow the syrup to cool slightly and then transfer it to clean glass containers. Stir in any optional leaves now.
• Store in the refrigerator indefinitely.
• Version 2:.
• Bring juice to boil over medium to medium-high heat and cook until 235 F on a candy thermometer or about 1 hour.
• The liquid should be dense but pourable, like honey, when cooled.