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Fall usually seems like the end to canning season, but in actuality, many items are canned in the fall. Grapes aren’t necessarily a “fall” crop; they’re definitely late summer, if not early fall, depending on the year. And with Mother Nature willing, most years I make bunches (probably too much) of grape juice and grape butter. By the way, did you know you are able to can grape butter so it lasts over the winter? Yeah, it’s pretty much amazing…
“Why a fruit butter this year?” you may ask. Well, fruit butters are one of my favorite treats! Ok, a few other things too:
- First off: no, there is no actual butter in this but the resulting consistency is that of a thick paste and is absolutely delicious.
- Second: yes, there is plenty of sugar in this. There are two ingredients – no preservatives – but definitely sugar.
Jams, jellies, preserves, and fruit butter all have sugar. But since they are a special treat and served in moderation, they are something that can be savored and enjoyed! Seriously, look at the calorie information below – and it’s all homemade to boot!
This will surely be the most decadent grape spread you have ever tasted!
I previously made this recipe a few years ago, so make sure to check out that post as well for more inspiration.
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Watch how to can grape butter
If you make the recipe, make sure to leave a comment and rating of how it went! I’d love to hear how it worked out for you!
How to Can Grape Butter
Ingredients
- 6 cups Concord grapes removed from stems and washed (see note below)
- 6 cups sugar
Instructions
- Combine grapes and sugar in a heavy-bottom kettle and bring to a boil, stirring occasionally.
- Continue boiling until the mixture is at a rolling boil (a boil that cannot be stirred down) and boil for 20 minutes.
- After 20 minutes, remove from heat and push through a cone strainer with paddle. Work through strainer leaving pulp and seeds behind.
- Fill prepared jars, wipe off, and place on lids and rings.
- Place in the waiting water bath for 10 minutes.
- Remove from water bath and let cool for 24 hours before removing rings and storing.
Notes
- Alternatively, you can freeze the fruit butter instead of canning.
- As a disclaimer, you do need Concord grapes for this so check local farmer’s markets, friends’ backyards, or specialty grocers.
Nutrition
I made the grape butter recipe & it is so good! Has so much flavor we love it! Thanks for sharing the recipe. Hard to believe with growing up in an Amish home that we never made it this way with it being so simple with 2 ingredients. Always enjoy trying new things. Gladys Borntrager
We had concord’s when I was a kid which Mom used in jellies. Welch’s also had vast vinyards near our home for many years so the thought of their fragrance bring back such incredibly wonderful memories for me. I’ve never heard of grape butter but you can bet I’ll be making some soon – we are but weeks from harvest in Washington State. Woohoo!! Loved the video and thanks for sharing – I can’t wait!! 🙂
This grape butter is amazing! It totally spoils you for any of the store bought stuff, even dear old Welch’s. I bought some Concord grapes at the local Mennonite store, and the car smelled so good as I was driving home. Thanks for this great recipe, Kaleb!
I just made a small amount and it turned out really good made apple & grape Jelly first then used the plump from that straining through a Mouly will be making it again will save more grapes. Thankyou for recipe.
Lorraine
Haven’t made this yet…but can you make it with less sugar?
Could you use concord grape juice
I am making it now. Do you add pectin to thicken or does it thicken up when it’s in the water bath?
I wish you would should the consistency of the grape butter after it is cooled and ready to use. That way I know what my goal is. Also, I have bags of grape juice from grapes I picked, cooked down ( no sugar added), strained through a cone strainer and then bagged up to use later to make jelly, jams or butters.
Any idea how much sugar I should use per cup of juice?