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Why I Make Grape Juice Concentrate
At the end of summer, everything seems to ripen at once. With the extra dry weather we’ve been having in the Midwest, fruits and produce all seemed to give up early and be ready for picking. The grapes were no exception. Even with no rain, the grapes have (thankfully) done quite well. Time to make some grape juice concentrate and can it for use this winter and early spring!
I hope some of you were able to make a batch of the grape butter from the other day and will enjoy it throughout the coming year (if you can restrain yourself from eating it all at once). And making this grape juice concentrate is much the same process as the grape butter. If you still have some grapes left to use, homemade grape juice concentrate is like no other! The deep and robust flavors will leave your mouth watering and make you wonder why you ever bought it at the store, even though it is easier to buy.
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
This may sound like a lot of work. But start with one batch and try it out! As you become more comfortable with the process, you will be a speedy canner in no time. Have a canning party with friends!
Times & Altitude
Each altitude can require a different processing time. I’m located between 0 and 1,000 feet above sea level. If you are at a different elevation, make sure to check the USDA Canning Guide for your processing time:
| Elevation | 0 to 1,000 ft | 1,001 to 6,000 ft | 6,000 ft + |
|---|---|---|---|
| Time (quarts) | 5 minutes | 10 minutes | 15 minutes |
More Preserving Recipes
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Canned Grape Juice Concentrate
Equipment
Ingredients
- 4 qt stemmed grapes washed
- 2 qt water separated
- 1 ½ cups granulated sugar
Instructions
- Place the 4 quarts of grapes in an 8-quart stockpot on the stove and pour in 1 quart of water. Bring the grapes and water to a boil then turn down to medium-high heat and cook for approximately 20 minutes. When the grapes have cooked down into what looks like all liquid, it is ready to strain. Remove from the heat and allow to cool until are able to handle, about 1 hour.4 qt stemmed grapes, 2 qt water
- Pour the cooked-down grapes into a heavy-duty cloth bag. The bag should be sitting in a bowl to catch all the juice.
- Start squeezing and twisting the bag to bring out as much juice as possible. The debris left in the bag should be dry.
- To the juice, add 1 ½ cups of sugar and an additional 1 quart of water. Stir and bring to a boil over medium-high heat. Boil until the sugar is dissolved, 5 minutes.1 ½ cups granulated sugar, 2 qt water
- Pour into quart jars, leaving ¼-inch of headspace. Wipe the jar rims with a clean cloth and fit with lids and rings prepared according to the manufacturer's instructions. Place the jars in a water bath for 5 minutes to process, adjusting for altitude following the USDA guidelines (see post for chart with times).
- Once processed, remove jars from the water bath and let sit 12-24 hours. Remove the rings and check the seal. Store at room temperature for up to 1 year.
- To prepare the juice to drink, use ⅓ concentrate to ⅔ water or other liquid.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Love canned grape juice! We made it all the time when I lived on the farm. It was a lot of work, but worth it. Grape jelly, too!!
I love the juice. Can I take and put in ice cube trays and freeze?
This is the best and easiest grape juice. Thanks so much for the recipe.
I believe I just answered my own question. My last post I said I diluted it 50/50 when served in a glass and it tasted too watered down. I now have diluted it 2/3rd juice and 1/3rd water and it has a much more pleasurable taste. Much better than store bought. Jeffrey
Hello. I made a batch of your grape juice. Easy enough process. However, the final product in the jar seemed sufficient enough for taste. We both liked it. Thus, when I diluted it 50/50 in a glass it tasted too watered down. Should I have boiled it longer to make it more concentrated? What are your thoughts? Jeffrey
The juice is so yummy!
Hey Kaleb- we have similar childhoods! I think it would be helpful to have ratio of juice/sugar during prep. I have more grapes than 4 qts unprepared grapes, and I had some juice already prepared that was leftover from grape jelly, so I winged it on the sugar/juice ratio.
Wet your bag before you start! That way you are not waste the juice that is absorbed by the fabric.