Saturday, November 2, 2013

How to Make Grape Syrup

Grape Syrup by Angie Ouellette-Tower for photo 006_zpsa8801fe2.jpg

How to Make Grape Syrup

A few days ago I shared with you a breakfast recipe that I think is delicious - Peanut Butter Pancakes with Grape Syrup (click HERE to view entire post)  Today I will share with you the Grape Syrup portion of that recipe.

This recipe only makes 3 half pints but it is just so yummy!  The syrup is really a concentrated grape juice but when I have pancakes I just add 1 tablespoon of corn starch to 1 half pint & heat until it thickens - this will make it the perfect consistency for pancakes.

 You can also use this syrup to make a Grape Italian Soda (simply buy unsweetened fizzy water or Seltzer Water & add the some Grape syrup to taste - it's really delicious).

Grape Syrup by Angie Ouellette-Tower for photo 001_zpse8b8bcad.jpg

Printable Recipe

7 1/2 cups Concord Grapes (stemmed, washed & drained)
1 1/2 cups water (I used filtered water)
juice from 1 lime

Prepare the grapes as described above. Place the grapes, lime juice and water in a large stock pot and bring to boil. Simmer for 1/2 an hour or 45 minutes. Now you will need to strain the juice to separate the grape pulp from the liquid (see the picture above is before boiling down & the picture below is after boiling). Allow the juice to drain out of the colander for an hour.

Grape Syrup by Angie Ouellette-Tower for photo 002_zpsc59138d7.jpg

3 cups grape juice (from step above)
juice from 1 lime
2 to 2 1/2 cups sugar
Discard or compost the grape pulp and pour the grape juice into the large stock pot - there should be about 3 cups of grapey juice. Add in 2 to 2 1/2 cups of sugar and the juice from the second lime - stir until sugar is dissolved.
Gather your canning jars, lids and rings (you will need 3 or 4 half pints):
Canning Basics - Jar Sizes. Also, gather all other canning supplies:Other Canning Supplies. Start the water boiling for Jar sterilization: Sterilizing Jars & LidsNow bring the grape juice mixture to boil (stirring most of the time) and then turn down the heat and simmer for 1/2 hour. 

Grape Syrup by Angie Ouellette-Tower for photo 003_zps9b5cd3e1.jpg Grape Syrup by Angie Ouellette-Tower for photo 004_zpsd6e2be36.jpg

By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar). Pour the hot Grape Syrup into each sterilized jar and fill each jar up to the jar "threads" (about 1/4 inch to 1/2 inch of head space).
Wipe the rim of each jar with a damp cloth making sure that any syrup residue is gone (any residue left on the rim can prevent the jar from sealing). Place a sterilized lid on each jar and then tighten a ring on each jar.
Place all filled jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)
Remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing.

Grape Syrup by Angie Ouellette-Tower for photo 005_zps4d7004a4.jpg

Allow the jars to cool for 24 hours and then store in your pantry or in your fruit cellar until the winter and then ENJOY a little bit of summer.

(If you don't want to can the jars you may place them in the fridge if you are going to use them before they are 6 months old)

Peanut Butter Pancakes with Grape Syrup by Angie Ouellette-Tower photo 009_zpse54ec53c.jpg


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  1. I just made a batch using wild grapes. I cut the sugar, because I'm going to add it to a beer.

  2. My concord grape syrup is runny after the canning process and letting it sit for 24 plus hours. Is there a fix for this? We haven't opened or tasted it yet. We did use less sugar in the process. Could this be the problem with the consistency? We have more grapes to process and want to improve our process if needed. Thanks...

    1. Yes - adding less sugar will make it runnier. However, there's an easy fix - when you are ready to use your grape syrup - add some corn starch. I recommend 2 to 3 tablespoons of corn starch per pint. Add the corn starch to room temperature grape syrup - whisk it in until combined - place in a saucepan over medium heat (stir all the time) - and continue cooking (& stirring!) until thickened (it will start to look a little transparent when it starts to thicken) - remove from heat & enjoy!


Please feel free to leave comments or questions (no question is ever stupid) - They will show up on the blog once I have read through them.
Thank You.

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