Mountain Grape Catsup

READY IN: 1hr 25mins
Recipe by Marg CaymanDesigns

From an old "Mountain" Cookbook.

Top Review by Treenickel

This sounded so unusual I had to try it. It never did thicken up so after 1 hour I added a pouch of liquid pectin to it. Now it is of a consistency of about pancake syrup. This is going to make an excellent glaze for meats. I didn't have any 4 oz jars so I made it into half pints and ended up with 6-1/2 jars. I water bathed them in my canner to seal them up nice. My grapes were already juiced when I found this recipe so I substituted 4 pints of juice and I think it came out about right. Just as a matter of personal preference I added about 1T of dry mustard after tasting it. Although I thought it was perfectly fine without the mustard also.Smells heavenly while cooking.

Ingredients Nutrition

Directions

  1. In an enamel pot put the washed grapes, cook slowly for about 25 minutes.
  2. Put through a colander.
  3. Mix with brown sugar, vinegar and spices.
  4. Boil until thick, about 45 minutes.
  5. Stir frequently.
  6. Pour into jars.

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