7 Reviews

Got outstanding results by using blender in lieu of food mill. Put two cups of cooked grapes into blender and blend at medium for about 30-45 seconds. Then pour into large kitchen strainer (wire mesh) and swirl the bottom of a ladle over mixture to work it through. Now cook it down. Fantastic results - even without sweetening.

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cookinjule September 17, 2006

I can't even give this a star as mine never even cooked down. It said 2 to 3 hours and my cooked for 24 and it never cooked down. It smelled great! Really wish it would've turned out. I am going to try it again next canning season and hopefully then it will have turned out and then I can rate it with the stars. Thanks for sharing...........

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April1 October 23, 2003

Not worth the effort - I cooked and cooked and cooked it until it boiled down. Not bad exactly, but I'd never make it again.

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Agnes DiFonzo October 18, 2003

I followed Cookinjule's instructions and ended up with the most splendid butter. 1.4kg green grapes yielded 3 small jars of thick butter with yummy tartness. No sugar or honey needed. Now doing a bigger batch. The thing I like about this recipe it just uses the grape..... and time. Loved the idea of the blender, in the past I spent a lot of time forcing mixture through a strainer. A success.

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Ihipera W. March 28, 2015

Cookinjule, your suggestions were great! Our own concords cooked initially very nicely, and I used your blender method - 2 cups at a time - Was surprised that after 30+ seconds of whirling, there was a lot of chunky residue in the strainer, mostly seeds. The strained pulp then cooked down, with about 1/2 cup of local honey, for about 2-1i2 more hours. Yielded about 4 pints of lovely, tart-sweet, smooth, thick, purple grape butter - better than jelly or jam by far!

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Misty S. August 23, 2014

My batch finished with 3.5 half pints of dark purple, thick, delicious Grape Butter. I added no honey. Cooked for 4.5 hours. The frozen plate test was so helpful. I will definitely make again.

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Sue Becker September 11, 2009

April 1 I can't imagine cooking a liquid gallon for 24 hrs and it NOT reducing to dust? Most important part is to save as much of the pulp as possible to cook down. I added a small jar of applesauce to my pulp to thicken, and it worked wonders!

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GavinsPop September 15, 2008
Grape Butter