After being given three lots of purple grapes this summer, you can bet the first thing I did was research everything I could preserve with them. I am so grateful anytime anyone gives us the gift of abundance.
The first thing I tried was grape juice, which also happens to be the first step in making homemade Grape Jelly, which quickly became a huge favourite for both of us.
I also wanted to taste plain grape juice.
I make kombucha, and I am always looking for different flavours to use for the 2nd ferment, the one that makes it fizzy.
I was pleasantly surprised at how easy the process was.
How to Make Grape Juice – Two Ways
No. 1 Grape Juice
Wash and destem your grapes.
Rinse grapes, place them into a large pot with a bit of water. Turn on the heat, mash the grapes to release the juice and simmer for 10 minutes.
Strain through a cheesecloth and leave to strain as much juice as possible.
Once strained, measure how much juice you have if you want sweetened juice. Make sure to keep a note of the amount. This step is to ensure you will know how much sugar you need to add later.
Refrigerate for 24 hours.
If adding sugar-
Carefully pour juice into a saucepan, taking care to pour off only the clear juice, leaving the sediment behind. I don’t worry too much about this, but take care if you want clear juice.
Add sugar to the juice – for every 500 ml, add ¼ cup sugar. You can taste the juice once the sugar has dissolved and add more sugar if you prefer.
Heat and stir until the sugar has dissolved.
If NOT adding sugar –
Carefully pour juice into prepared jars, taking care to pour off only the clear juice, leaving the sediment behind.
Pour into your prepared preserving jars, leaving 6 ml (1/4 inch) headspace. One-litre (Quart) jars are perfect.
Water bath for 10 minutes.
Cool, remove from the pot and let sit for 12-24 hours before checking that they are sealed.
Label and store jars on your pantry shelf until you want to use them.
If any jars don’t seal, pop them in the fridge.
If you do not want to preserve the juice by water bath canning but won’t be able to use it up in a few weeks, simply pop into the freezer. Instead of pouring juice into jars, use freezer-safe containers.
Result
This method yields delicious, concentrated juice. This is my preferred way to make grape juice. I have also found if you leave the juice for a few days before drinking, the flavour intensifies. It’s delicious. I have only used purple grapes, but I imagine it would be equally delicious using green grapes, perhaps a fresher, crisper flavour.
Using this Grape Juice
Here are some ideas I have tried, or would like to try:
- Cordial – add your desired amount to plain or carbonated water.
- Straight Juice – you can drink straight juice, add some ice, and you have a delicious drink.
- Kombucha and/or water kefir – use Grape Juice as a 2nd ferment with Kombucha or flavouring for water kefir
- Cocktails – add to your favourite cocktail that calls for syrup.
- Jelly or Syrup – make into Grape Jelly or Grape Syrup – DO NOT add sugar to the juice.
- Jellies – make homemade jellies/jubes with the juice. Much healthier than store-bought options.
No. 2 Grape Juice
Prepare your preserving jars – one-litre (quart) jars are the perfect size.
Wash and destem your grapes.
Measure two cups of grapes into each one-litre (quart) jar.
Pour ½ cup of sugar into each jar over the grapes. You can adjust the amount of sugar to suit your tastes or omit it entirely.
Pour boiling water over the grapes and sugar, leaving 6ml (1/4 inch) headspace.
Water bath jars for 10 minutes.
Cool, remove from the pot and let sit for 12-24 hours before checking that they are sealed.
Label and store jars on your pantry shelf until you want to use them.
If any jars don’t seal, pop them in the fridge.
This grape juice is best left for four weeks before being opened.
Result
This method is very easy.
It yields a flavourful, but lighter-tasting juice. Great for drinking on its own.
