Grape Butter

"This recipe is posted by request. I want a jar ;-)"
 
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Ready In:
4hrs 5mins
Ingredients:
3
Yields:
3 half pints
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ingredients

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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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Reviews

  1. 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.
     
  2. 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...........
     
  3. 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.
     
  4. 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.
     
  5. 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!
     
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