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This is Amazing
It’s great! I made it, and taste amazing and sweet, with no sugar/honey add at all! Very easy to make too! But it does take a lot of grapes..
It was great. But in the middle of winter in Canada, at $6.99 a lb for Grapes.. it makes for some expensive juice.
Not a winter food. Wait until summer
Cindy, why would you even have a strainer that was not stainless in your kitchen.
Judi, add some filtered water :)
Terrible… far too concentrated for grapes grown in zone 3… Please provide a solution!
Hi Judi, you need to dilute the juice with water.
Add water or sparking water
Instead of using cheesecloth as we have always done, I used the metal sieve. It ruined everything. The juice tastes very strange and the sieve is like falling apart. I didn’t see anywhere that it had to be stainless steel. Was that the issue? I’m so sad as there are no grapes left on the vines. And I have about 20 gallons of this rusty tasting juice.
Hi Cindy, that’s weird, what kind of sieve are you using? A rusty sieve will impart rust to whatever you are using it for. In general, with food, you should use stainless steel versus steel that rusts or aluminum. Stainless steel will not impart flavor to the food. Aluminum may react with any acid in food affecting the flavor. Steel that isn’t stainless may rust when in contact with water for any length of time.
I did this recipe today with my green grapes. Thank you so much! It is really good. Couldn’t help but to also use it as a margarita mix substitute as well.
We added a splash of lemon juice and simmered grapes with a few mint leaves,Simply delicious. Thanks
Can juice be frozen and hold its flavor?
What would be the steps for FREEZER JELLY?
Thank you, Elise
Hi LaVon, as mentioned in the introductory notes, I do not think that the juice holds up well frozen. It just isn’t as good as freshly made. No idea on the freezer jelly.
I rinsed the sorted grapes put them in the blender. Then I strained them thru cloth overnight. I canned them and put them in a hot water bath for 10 minutes. Is that all the cooking that’s needed?
Delicious and so easy. Didn’t bother to strain through muslin, just through sieve and drank warm – thank you.
Thanks for this step by step! It turned out amazing!
I wanted to make grape juice but the ingredients list always comes up blank and I don’t like to guess quantities!
Thank you for the feedback Daphne. I’ve updated the recipe with some guidelines for the ingredients. You can really do this recipe with any amount of grapes. A pound of grapes will yield about a cup of juice.
Did this last night with all the grapes I just couldn’t eat anymore off the vine!Took a sip this morning and Woooowwww! My grand daughter is going to get quite a surprise today when I go to pick her up from school!One part of this I did not do, was let the mash sit overnight… But I have more grapes coming.
I am wanting to make just plain out grape juice to put up, like in jars to canned . I need to know how long to run them in a water bath. I do know that if you do not go through the grapes after pulling them, you can end up with spiders and worms in them. I do know this. One can get sick if they do not clean and separate them and wash them. Thank you for the info and the recipe on making the juice . Have a bless evening
Hi Barbara, you need to water bath the juice for 10 minutes.
i make jelly and jam out of my grapes and juice and puree. after i have my juice prepared i put it back onto the stove and heat to boil and put it in my canning jars right away and put the lid and ring on and invert the jar on my counter and let it seal itself. works for me and i have less work and time in it.
Great recipe! Thank you. One tip; as I pulled the grapes off the branch I squeezed them to help get them open. Also, I couldn’t help squeezing the mesh sack to get most of the juice out instead of just letting the grapes drain overnight. And finally, even though I mashed the grapes before cooking them and half way through cooking them I found that what I would refer to as the grape meat was still intact. I doubted several of them into my mouth at a time and thoroughly enjoyed them. After they have drained over night, I’m going to put the grapes into the fridge and snack on them instead of just composting them. I’ll compost the seeds and hulls after I have feasted on this treat. Your feed back is welcome! God bless you, love, John Imhof
Very good recipe, just not sure how long it can be kept in the fridge
Hi Eleonora, I find that the grape juice starts to mildly ferment (in a pleasant light bubbly way) after a week in the fridge.
Tested it. Great.
It’s great! We just moved into a place with a grapevine and I didn’t want to waste the grapes. Surprisingly easy and tasty.