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Grape Butter

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

Ready In:
4hrs 5mins
Yields:
Units:

ingredients

directions

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

@Diana Adcock
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@Diana Adcock
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"This recipe is posted by request. I want a jar ;-)"
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  1. 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.
    Reply
  2. 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!
    Reply
  3. Sue Becker
    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.
    Reply
  4. GavinsPop
    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!
    Reply
  5. 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.
    Reply
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