Grape Recipes

We hope you will enjoy the recipes on this page as much as we do. We have listed a variety of grape jelly recipes, grape juice, and our favorite desserts made from our delicious Concord and Niagara grapes.  If you have your own favorite recipe, we would love to hear from you!

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GRAPE CONSERVE * Recipe I

8 cups grapes
6 cups sugar
1/4 teaspoon salt
1 cup shelled walnuts

Wash, drain, stem and measure the grapes, press and pulp from the skins and put the pulp through a sieve or food mill to separate pulp from seeds. Put the skins through the food chopper using a medium blade, then boil 20 minutes in just enough water to prevent sticking. Boil the pulp, without water, until soft. Press through a sieve or food mill. Mix pulp, skins, sugar, and salt. Boil rapidly until it has almost reached the jellying point. Add nuts 5 minutes before removing from the heat. Pour, boiling hot, into sterilized glasses. Seal at once. Nice for bazaars or gifts.

* from THE BIBLE COOKBOOK *

GRAPE CONSERVE *Recipe II

6 lb. grapes (stemmed)
6 lb. sugar
1 lb. raisins
3 oranges
1 cup chopped nuts

Remove hulls and cook pulp til tender. Rub through a sieve to remove seeds. Combine pulp and hulls. Add sugar, raisins, juice and grated rind of oranges. Cook until thick. Add nuts and remove from heat. Pour into hot glasses and seal with paraffin. 

* from MENNONITE COMMUNITY COOKBOOK *

GRAPE JUICE * Method I

Put washed grapes in a large kettle and crush them. Add only a small amount of water to keep from sticking. Cook the grapes until the skins pop off. Cook at a low boil. Strain the juice, either through cheese cloth bag or a strainer. Put in canning jars and process in a boiling water bath for five minutes. Sugar may be added before sealing or when ready to use.

1 bushel grapes makes 15-20 quarts concentrated juice. Dilute to taste.

GRAPE JUICE *Method II

Place one to two cups grapes in a quart jar and add ½ cup sugar. Fill the jar with hot water, seal, and process in boiling water bath or pressure canner.

1 bushel grapes makes 50-75 quarts dilute juice.

QUICK GRAPE JUICE *Microwave method

Put two cups of grapes in a glass measuring container and place in microwave oven for four minutes. Grapes will pop out of their skins. Strain the grapes, add sugar and ice.

GRAPE PARFAIT PIE

Combine 1 envelope (1 tab.) Unflavored gelatin and 1/3 cup sugar. Add 1 1/4 cups boiling grape juice and stir to dissolve the gelatin. Add 2 tablespoons lemon juice. Spoon 1 pint vanilla ice cream into the gelatin mixture and stir till melted. Chill till mixture mounds when spooned (about 45 minutes). Fill one baked 9-in. Pastry shell with gelatin mixture; chill till set. Trim with whipped cream, if desired.

* from BETTER HOMES & GARDENS COOKBOOK *

MRS. NEWTON’S CONCORD GRAPE PIE

4 cups Concord grapes
1 cup honey (or 3/4 cup sugar)
3 tablespoons tapioca
1 tablespoon lemon juice
2 tablespoons butter

About 2 hours before baking, slip skins from grapes, reserving skins. In a medium saucepan over high heat, bring grape pulp to boiling, stirring occasionally. Reduce heat to low and simmer five minutes, stirring. Press the pulp through a sieve into a medium bowl to remove seeds. Add grape skins, honey, (or sugar), tapioca and lemon juice. Mix well. Let stand while preparing pastry. Preheat oven to 425 degrees. Roll out half of the pastry and use it to line a pie plate. Fill with grape mixture. Dot with butter. Prepare the top crust, making a decorative edge. Bake 25 minutes or until golden. Serve warm or cold.

Marceline A Newton - Richmond Times-Dispatch

SPICED GRAPE BUTTER

1 ½ lbs stemmed grapes
1 tab. Grated orange peel
1 cup water
2 ½ cups sugar
½ teaspoon cinnamon
½ teaspoon cloves

Wash grapes; separate skins from pulp. Cook pulp until soft; sieve to remove seeds. Add orange peel and water; cook 10 minutes. Add skins; heat to boiling. Add sugar and spices; cook till thick. Pour into hot, sterilized jars. Seal immediately. Makes about 4 cups.

* from BETTER HOMES & GARDENS COOKBOOK *

GRAPE JUICE TAPIOCA

2 ½ cups water
3/4 cup sugar
1 cup grape juice
2/3 cup minute tapioca
juice of 1 lemon

Combine sugar and water and boil together until sugar is dissolved. Add tapioca and cook until clear. Add lemon juice and grape juice and continue to cook for 3 minutes. Serves 6.

* from MENNONITE COMMUNITY COOKBOOK *

HONEY-GRAPE DRINK

Children love this for lunch; have the drink piping hot and serve it at bedtime, too. Simply mix 2 tablespoons honey with 1/4 cup boiling water, still until blended and dissolved, then add enough hot grape juice to fill the glass. For variety, 2 tablespoons lemon juice may be added.

* from THE BIBLE COOKBOOK *

SURE-JELL JAMS AND JELLIES

One box SURE-JELL calls for:

3 lb. grapes makes 5 ½ c. freezer jelly
3 ½ lb grapes makes 8 c. cooked jelly
4 lb grapes makes 11 c. cooked jam

 

 

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