Boiled Grape Juice
There is no comparison between the taste of commercial fruit juice and that of homemade boiled grape juice recipe!
Preparation time: 60 minutes
Treatment time: 15 Minutes
Difficulty level: beginner
INGREDIENTS
Grapes
Water
Sugar (optional)
INSTRUCTIONS
• Wash the grapes. Drain, mash, measure the required amount and pour into a large stainless steel saucepan. For each liter (4 cups) of crushed grapes, add 50 ml (1/4 cup) of water. Heat the mixture for 10 minutes at 88oC (190oF). Do not boil.
• Pass the mixture through a sieve or in several layers of large squares of cheesecloth. (For better clarity, pour the sifted juice into a paper coffee filter). Refrigerate the juice for 12 to 48 hours for the sediment to settle.
• Place the required number of clean 500 ml, 1 L or 1.5 L mason jars on the rack of a boiling water pot. Cover with water and simmer (180 ° F / 82 ° C). Set the rings aside; heat SNAP LID® sealing discs in hot non-boiling water (82 ° C / 180 ° F). Keep jars and sealing discs warm until use.
• Without stirring or disturbing the sediment, slowly pour the juice into a large stainless steel saucepan; discard the sediment. If desired, sweeten the sifted juice before heating again: for each liter of juice, add 50 to 125 ml (1/4 to 1/2 cup) of sugar.
• Heat the juice for 5 minutes at 88o C (190 o F); do not boil.
• Pour the hot juice into a hot jar up to 0.5 cm (1/4 inch) from the edge (free space). Remove air bubbles using a non-metallic utensil. Wipe the rim of the jar to remove any sticky residue. Center the hot sealing disc on the clean edge of a jar. Screw the ring to the point of resistance. Then tighten with your fingertips. Return the filled jar to the pot. Repeat this for the rest of the juice.
• When all jars are replaced on the rack, make sure all jars are completely covered with at least 2.5 cm (1 inch) of hot water. Cover the pot and bring the water to a boil before counting the minutes. At an altitude of 305 m (1000 ft) or less, heat treat – boil filled jars – 500 ml or 1 L jars, 15 minutes; 1.5 L jars, 20 minutes *.
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• At the end of the treatment, turn off the heat and remove the lid of the pot. Wait 5 minutes, then take out the jars, holding them straight. Let the jars cool on a protected counter and stand upright without moving them for 24 hours; DO NOT TIGHTEN the rings.
• When the jars have cooled, check whether the sealing discs are properly sealed. Sealed discs are curved down and will not move when pressed. Remove the rings; wipe and dry the rings and jars. Store the rings separately or replace them loosely on the jars. Put the labels on the jars and store them in a dark, cool place. For best quality, use home preserves within a year of processing.