Grape Butter Recipes

GRAPE BUTTER

Steps:

• To prepare the grapes, pick them off the stems, making sure to discard any rotten or shriveled ones. Wash the grapes well. (As a rule, my Grandma always said to wash three times.)
• Start by covering the grapes in a pan with water, letting the loose dirt come to the top. Pour off the dirty water, repeating for a total of three times.
• Place grapes and sugar in a heavy-bottomed or nonstick stockpot. Stir to incorporate the sugar and grapes and turn the stove on to medium heat to begin the cooking process.
• Bring to a rolling boil (a boil that cannot be stirred down). Once at a rolling boil, turn the stove to medium-low or low heat to keep the butter boiling without boiling over. Time for 20 minutes. Since the last amount pushed through the strainer will be much thicker than the first, it's important to stir the grape butter well to incorporate.
• Once cooked, press through a conical strainer (affiliate link), wiping down the sides of the strainer a few times. Push through the strainer until only some dry skins and seeds are left.
• Pour into washed and sterilized jelly jars. Clean off any butter that may have dripped onto the rim and sides of the jars.
• If desired, this recipe can be canned for long-term preservation (see my canning 101 video for tips). For this recipe, the paraffin method is used to seal the jars. Heat paraffin slowly on the stove and pour a ¼-inch layer over the grape butter, swirling slightly to make a good seal. Let dry.

GRAPE BUTTER

Steps:

• In a large stainless or enamel pot add grapes and water.
• Heat to medium high and mash grapes.
• Continue to cook as mixture thickens, about 30 minutes.
• Stir frequently.
• Put grapes and juice through a food mill to remove seeds.
• Return pulp to pot and cook over medium low heat for 2-3 hours, stirring frequently.
• You may need more cooking time depending on the amount of juice your grapes hold.
• When product is quite thick place a drop of grape butter on a frozen plate.
• If you get a ring of fluid around grape butter drop you need to continue to cook.
• Repeat test until no liquid ring appears.
• At this point taste and add honey if you wish.
• When done, ladle butter into clean, hot sterile jars leaving 1/2 inch head space and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

GRAPE BUTTER

Steps:

• Mash grapes and cook in a large saucepan.
• Press through a sieve back into the saucepan.
• Add apples and sugar; cook until thick.
• Plum butter may be cooked in the same way.
• This is the whole recipe. I think directions on ball may come in handy.

BASIC PEAR BUTTER

Steps:

• Place pears in a food processor or blender; puree until smooth.
• Measure 3 cups pureed pears into a saucepan. Add sugar. Cook, stirring occasionally, until bubbling, about 15 minutes. Stir in cinnamon. Cook, stirring frequently, until thick, about 15 minutes more.
• Immerse a 1-pint jar in simmering water for 5 minutes. Wash lid and ring in warm soapy water. Fill hot jar with pear mixture. Seal and store in the refrigerator.

GRAPE DUMPLINGS

Steps:

• Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1 ½ inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients.
• Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.
• Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.
• Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately ¼-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking.
• Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers.
• Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat.
• Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)
• Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes.
• Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.

GRAPE TART

Steps:

• Preheat oven to 400 degrees.
• In a food processor, pulse flour, sugar, and salt. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; process until mixture just comes together when squeezed (add more water if necessary). Add oats; pulse to combine.
• Press dough onto bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden, about 25 minutes. Remove sides of pan; cool crust.
• Whisk cooled pastry cream until smooth. Spread evenly in crust; arrange grapes on top; press in.
• Chill at least 2 hours and up to 1 day. Just before serving, dust with confectioners' sugar.