Wednesday, June 27, 2007

Concord Grape Juice

For Rebecca (and anyone else who wants it): This is just the standard "Grape Juice II" from the Ball Blue Book. "Grape Juice I" involves crushing, heating, straining, sitting overnight, re-straining, and reheating, so I skipped it!

It doesn't specify Concord grapes for use, but that's what I used with wonderful results. I don't know if other types of grapes would yield as much flavor, but it's always worth at least one shot.

Wash and stem fresh, firm, ripe grapes. Combine 1/2 to 1 cup sugar with 4 cups water (I used 1/2 cup sugar.) Bring sugar and water to a boil; boil 5 minutes. Put 1 cup grapes into a hot quart jar. (I used 1 and 1/2 cups grapes.) Pour hot sugar syrup over grapes, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath.

See? Nothing could be easier!


Rebecca said...

Thank you for this! I will enjoy this one LOTS and LOTS, I am guessing. The thing is though, you keep saying it is from Ball Blue's Book :-) and yet the only one I can find in it was the complicated one. they make different editions or something?

Anyway-a friend told me she put a free add in the bargainsheet (akin to Pennysaver) for free grapes and got two paper grocery bags FULL of them. Needless to say, I am all over THAT one! ;-)

I tried making cherry juice the other day, before you had posted this-so I guessed about everything. To my own detriment. Looking over this recipe, I fear I may have botched the whole thing.

I added my cherries and springs of mint, then added ONE CUP of sugar per quart adn topped it all with boiling water. Yeah. Looks like I may have made SYRUP instead of juice.

Maybe I will use it for popsicles??

Abigail said...

Yeah, there are many editions. I originally had an old, moth-eaten copy but found a book-sale replacement for a nickel. My edition is Edition 32 (copyright 1993).

A quart equals 4 cups, and one cup of sugar per quart (minus the space the cherries occupied) is kind of close to this recipe's guideline of 1/2 to 1 cup sugar per 4 cups water, so I wouldn't worry. I think it sounds delicious!