How To Make Homemade Grape Juice Recipes

EASY CONCORD GRAPE JUICE

Steps:

• In sterilized jar place 2 cups grapes.
• Add 1/2 cup sugar.
• Fill to top with boiling water.
• Seal jars at once with 2 piece lids. Process in water-bath canner for 10 minutes. Remove from canner and keep out of drafts(cover with a towel). Next day remove metal lid-bands, and label with date and contents.
• Let juice stand 3 to 4 weeks before using.
• Strain juice from grapes and use juice.

GRAPE JELLY

Steps:

• Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
• Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
• Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

HOW TO MAKE HOMEMADE GRAPE JUICE

Steps:

• STEAM JUICER METHOD:
• Wash grapes well and remove stems.
• Place grapes in a stock pot and fill with enough water to just barely cover the grapes.Bring the grapes and water to a simmer. Using a potato masher or similar tool, smash the grapes down a bit to allow better juice extraction. After crushing the grapes, simmer for another 10-15 minutes.
• Once the grapes are broken down and very, very soft, remove from heat.
• Run the grapes and liquid through a fine mesh sieve or juice strainer, collecting the juice in a container and discarding the solids.
• POT AND STRAINER METHOD:
• Rinse grapes well and place in the colender portion of a steam juicer - stems can be left on. Fill the bottom pot of the steam juicerwith water to one inch from the top of the pot. Place on the stove over medium/high heat. Place the center pot on top of the bottom pot, and then place the top pot filled with grapes on top of the center pot. Cover with a lid.
• As the water in the bottom pot starts to boil, steam will release the juice from the grapes and will begin to collect in the center basin. Fully extracting the juice can take about 45 minutes to an hour. Make sure that the water in the bottom pot doesn't dry up or you will damage your juicer. I used my juicer for about an hour to make each batch and I never used up all of the water but you'll want to be aware of this. Depending on how high your heat is, water will evaporate at a faster rate.
• Once the juice has been fully extracted from the grapes, the solids in the top pot can be discarded and the juice in the center pot can be bottled.
• CANNING YOUR JUICE:
• To get clear juice, some people like to pour their juice into bottles and let them sit for 24-48 hours. This allows the sediment in the juice to settle to the bottom. Once the sediment has settled, the clear juice is poured into another container and brought to a boil for canning. The sediment is discarded. I don't do this as it isn't necessary and I don't mind a cloudier juice.
• I simply take the fresh juice ( depending on the type of grape used you'll want to taste the juice and add sugar if needed) and pour it into sterilized jars, leaving ¼ inch of space at the top. Top with a new lid and tightly screw on the lid.
• Process the jars of juice for 10-20 minutes, depending on your elevation and the size of jars that are being used.
• Store jars in a cool, dark place. They will keep for 6-12 months.

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.

GRAPE JUICE

Steps:

• Wash and stem grapes.
• Put grapes in sauce pan.
• Crush with potato masher or similar device. (See 'Crushing the grapes' note below)
• If there's not enough juice to cover the crushed grapes, add just enough boiling water from a kettle to cover the grapes.
• Heat pot to a boil, then lower to a simmer and simmer uncovered for 10 minutes, until the grape skins are soft.
• Strain through either a double-layer of cheese cloth, or a jelly bag.
• Discard skins and sediment.
• Put juice in covered containers in the refrigerator and let stand there for 24 to 48 hours.
• Carefully pour juice into a pot, being careful not to disturb the sediment at the bottom of the containers.
• Discard sediment.
• Taste the juice cold, see if you want to sweeten it.
• If so, do so now to taste.
• Heat juice, stirring occasionally, until it comes to a boil.
• Ladle hot juice into jars. (See note on special jar sterilization.)
• Leave 1 cm (1/4 inch) headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• The processing time is 5 minutes for half-litres and litres (US pints and US quarts); 10 minutes for 2 litre (2 quart / US half-gallon) jars. Increase time as needed for your altitude.

HOW TO CAN GRAPE JUICE

Steps:

• Wash and de-stem grapes, discarding any bad grapes (over-ripe or buggy).
• Add 1 1/2 cup grapes to clean 1 quart jar.
• Pour in 1/4 cup of sugar.
• Fill jar to the top with hot water, leaving an inch of headspace.
• Wipe tops of jars. Top with lids and rings.
• Place in hot water canner. Cover with water, just enough to cover the jars fully. Bring to a boil. Process 20 minutes in hot water bath.
• Turn off heat after 20 minutes. Let jars "rest" in the canner an additional 5 minutes.
• Store in a cool, dry place. After two weeks open jars, drain off grapes and enjoy grape juice!