Grape Butter

Submitted by Diana Adcock

"This recipe is posted by request. I want a jar ;-)"

 

• Ready In: 4hrs 5mins
• Ingredients: 3
• Yields: 3 half pints

ingredients

• 1 gallon grapes
• 1⁄4 cup water
• honey, up to 3/4 cup

directions

1. In a large stainless or enamel pot add grapes and water.
2. Heat to medium high and mash grapes.
3. Continue to cook as mixture thickens, about 30 minutes.
4. Stir frequently.
5. Put grapes and juice through a food mill to remove seeds.
6. Return pulp to pot and cook over medium low heat for 2-3 hours, stirring frequently.
7. You may need more cooking time depending on the amount of juice your grapes hold.
8. When product is quite thick place a drop of grape butter on a frozen plate.
9. If you get a ring of fluid around grape butter drop you need to continue to cook.
10. Repeat test until no liquid ring appears.
11. At this point taste and add honey if you wish.
12. When done, ladle butter into clean, hot sterile jars leaving 1/2 inch head space and seal.
13. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

Reviews

[cookinjule]

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.

 

[April1]

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...........

 

[Agnes DiFonzo]

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.

 

[Ihipera W.]

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.

 

[Misty S.]

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!