GRAPE BUTTER
While it's not butter, grape butter is such a delicious jam to make. With vibrant flavors, this sweet topping is perfect for so many things!
Provided by Kaleb
Categories Preserving
Time 50m
Number Of Ingredients 2
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.
Nutrition Facts : ServingSize 1 tbsp, Calories 39 kcal, Carbohydrate 10.1 g, Sodium 0.2 mg, Sugar 10.1 g
HOW TO CAN GRAPE BUTTER
Grape butter is a great way to use up Concord grapes from a farmer's market or your own yard. Mixed with equal parts sugar and placed in a quick water bath, this butter will be perfect all year!
Provided by Kaleb
Categories Preserving
Time 50m
Number Of Ingredients 2
Steps:
- Combine grapes and sugar in a heavy-bottom kettle and bring to a boil, stirring occasionally.
- Continue boiling until the mixture is at a rolling boil (a boil that cannot be stirred down) and boil for 20 minutes.
- After 20 minutes, remove from heat and push through a cone strainer with paddle. Work through strainer leaving pulp and seeds behind.
- Fill prepared jars, wipe off, and place on lids and rings.
- Place in the waiting water bath for 10 minutes.
- Remove from water bath and let cool for 24 hours before removing rings and storing.
Nutrition Facts : ServingSize 1 tbsp, Calories 39 kcal, Carbohydrate 10.1 g, Sodium 0.2 mg, Sugar 10.1 g
CERTO GRAPE JUICE JELLY
Bottled grape juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.
Provided by My Food and Family
Categories Home
Time 30m
Yield About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Pour juice into 6- or 8-qt. saucepot. Add sugar; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
GRAPE BUTTER
Make and share this Grape Butter recipe from Food.com.
Provided by Diana Adcock
Categories Berries
Time 4h5m
Yield 3 half pints
Number Of Ingredients 3
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
This was another of Libby's old newspaper clipping recipes. I haven't tried it yet but it looks good. This is an old one so I'm guessing until I make it.
Provided by Dienia B.
Categories Low Protein
Time 4h
Yield 3 pints
Number Of Ingredients 3
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.
Nutrition Facts : Calories 3740.6, Fat 1.6, SaturatedFat 0.5, Sodium 25.8, Carbohydrate 969.2, Fiber 11.3, Sugar 940.9, Protein 6.2
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