Thursday, September 18, 2014

Concord Grape Butter &/or "Grapple" Butter

Grape Butter by Angie OuelletteTower for photo 011_zpsa5f82626.jpg

Concord Grape Butter

I thought that 2013 was a grape year to remember but this year we have had a bumper crop!  I have already preserved 60 quarts of grape juice!  (click HERE to view how to make your own grape juice).  I still had so many grapes left over that I needed to find new & creative ways to use some of these grapes. 

Have you ever had Apple Butter before?  It's better than jam or jelly because it is silkier in texture and it has a more intense flavor.  So, here is Grape Butter &/or Grapple (Grape & Apple) Butter.

Grape Butter by Angie OuelletteTower for photo 002_zpsca0663f1.jpg Grape Butter by Angie OuelletteTower for photo 008_zpsf034d1f0.jpg
Grape Butter
16 cups Concord Grapes (removed from the stem, washed & drained)
1 1/2 cups water
2+ cups sugar


Grapple Butter
16 cups Concord Grapes (removed from the stem, washed & drained)
8 Macintosh Apples (washed, quartered & the core removed)
1 cup water
2+ cups sugar
1 tablespoon lemon juice
2+ tablespoons ground cinnamon

Prepare the ingredients as listed above (wash, core etc).  Place the grapes (with the skin & seeds) & (if you are making Grapple Butter) the prepared apples in a large stock pot and add the water (the water will NOT cover the top of the fruit - the purpose of the water is to prevent them from burning and to add a little more fluidity to the butter).  Place the stock pot on a burner over medium heat until you see the water at the bottom start to boil - then cover and turn down the heat to simmer.  Simmer for 1 hour - stirring occasionally.
Before you heat the fruit it will look like the pictures above.
Remove from the heat & allow the simmered fruit to cool (I usually simmer the fruit at night and remove from the heat and let them cool overnight).  Now you will need to use a food strainer ( click here to view the food strainer that I use).  This strainer will remove the skins and seeds from the liquid/butter.  IMPORTANT - make sure that you have the correct screen for your food strainer - the grape seeds will get stuck if you don't have the correct screen - read your user's manual to find out which screen to use).  Continue adding the cooled & simmered fruit until they have all been squeezed through the food strainer.

Grape Butter by Angie OuelletteTower for photo 004_zps66d3bd02.jpg

1.  Gather your canning jars, lids and rings (you will need 6 or 7 half pints). 
     Canning Basics - Jar Sizes.  Also, gather all other canning supplies: 
2.  In a large stainless steel pot mix the fruit liquid ( - already prepared from above -   
     before step 1) and sugar (NOTE if you are making Grapple Butter then you will also
     add lemon juice & cinnamon now).  Stir until sugar is dissolved.
3.  Place on medium high head and bring the fruit mixture to a full boil.
4.  Turn the heat down & simmer for 2 to 3 hours (stirring every 15 minutes or so)
5.  Make sure that the pot is UNCOVERED! You will notice that the liquid will become
     thicker & thicker - if you like your fruit butter on the thick side then you will want to
     simmer for the full 3 hours (or longer if necessary).
6.  When your butter is almost at the consistency that you desire - then move onto 
7.  Start the water boiling for Jar sterilization:  Sterilizing Jars & Lids
8.  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).  Fill each jar up to the threads of the jar (about 1/4 inch to 1/2 inch of
     head space)
9.  Wipe the rim of each jar with a damp cloth making sure that any fruit butter residue is
     gone (any residue left on the rim can stop the jar from sealing).
10. Place a sterilized lid on each jar and then tighten a ring on each jar.
11. 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)
12. 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
      fruit butter oozed out making a mess - the cloth will help if that happens).  You will
      hear the wonderful popping sound of your jars sealing.
13. Allow the jar 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.

Grape Butter by Angie OuelletteTower for photo 006_zpsde7cacad.jpg

I suggest saving some butter and having a little warm Grape/Grapple butter on a piece of toast immediately!!
Serve when it is cooled
Serve months later when you want a bit of summer in the middle of winter

Grape Butter by Angie OuelletteTower for photo 012_zpsc1584221.jpg

by Angie Ouellette-Tower for photo Day_zpsb50f87c9.jpg

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  1. These kind of recipes are usually hard to find. Thanks for sharing. We don't grow grapes here in central Georgia but a girl can dream!
    When I first read the title Grape Butter, it reminded me of how my mothers used to mix grape jam and butter together and spread it on our toast. Sweet memories. Would love for you to link this up with us at the Home Matters Linky.

  2. Oh, wow adding apples would be such a great thing. Thanks for the idea.

  3. Oh my goodness its been a loooong time since I made a grape jelly, yours looks great!!!

    Thanks for stopping by to share at last Weekend Fun Party, hope you will again this week
    Have a great weekend

  4. This looks so good! I’m drooling right now. Pinned. We had so much fun partying with you at our last party. We hope to see you tonight’s party at 7 pm. We love to see what you have been working on!
    Happy Monday! Lou Lou Girls


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Thank You.

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