Learn how to make grape juice with just grapes, sugar, and boiling water (no peeling or cooking required)! This easy canning method yields homemade juice in minutes.
Homemade Grape Juice is So Easy!
There’s a farm about a mile up the road where we can pick concord grapes each August and September. My neighbor, Barbara, has an annual tradition with her son where they harvest buckets of these grapes, and then use them to make jelly and juice to enjoy throughout the year. When she showed me how to make grape juice with her favorite, easy method, I couldn’t believe how simple (and delicious) it was!
Instead of cooking the grapes on the stovetop, the old-fashioned recipe simply combines concord grapes with sugar and boiling water in a mason jar. Process the jars in a hot water bath, let them sit for at least 3 months to develop the best flavor, and then strain the juice and enjoy. You’ve got to try this!
Thanks so much for this perfect recipe! I just have a few backyard grapes and they get shaded by the leaves so harvest is pretty uneven – no huge all at the same time batches for me. But it’s no problem to get 1 or 2 cups at a time and really, how many concord grape pies can you eat anyway? This is so much easier. Your instructions are great and your pictures are amazing!
– Pat
How to Extract Juice from Seeded Grapes
There are many ways to make grape juice—from fancy juicers to boiling or mashing—but this method is by far the easiest. No cooking, blending, or special tools required—just grapes, sugar, and boiling water in a jar!
As the fruit sits, the hot sugar water creates a simple syrup that naturally macerates the grapes, softening them and releasing their juices. It’s the same fuss-free process I use for my old-fashioned blackberry lemonade!
Supplies That You’ll Need
In order to can homemade grape juice, you’ll need the following equipment:
- Sterilized mason jars and lids: I use quart-size jars, but you can also use half-gallon mason jars for larger batches. Scale the recipe to make as many jars as you like.
- Measuring cups: I use regular measuring cups to measure the dry ingredients (grapes and sugar), as well as a large measuring cup with a pouring spout for the boiling water.
- Microwave, tea kettle, or stovetop: for boiling the water. I use my microwave to boil the water in batches, but Barbara has shorted out her microwave in the past doing this. Instead, she uses an electric tea kettle. You can boil your water on the stovetop, or with any method that you prefer.
- Tongs: canning tongs are incredibly helpful when taking the jars in and out of the boiling water.
- Canner or Large Pot for Boiling Jars: this needs to be very deep so that you can cover the jars with at least 1-2 inches of water. A deep stock pot works fine, and here is my favorite canner.
How to Sterilize Jars for Canning
It’s a good practice to sterilize the jars and lids before canning in order to kill any bacteria, fungi, or yeast. There are a variety of ways to sterilize the jars (here’s a helpful article with different options). I typically use the dishwasher, or just boil them for 10 minutes in the same big pot of water that I’ll use for processing.
Ingredient Notes and Tips for Success
- Use concord grapes for the best flavor and color. This variety contains a chemical compound known as methyl anthranilate, which is used to give soft drinks and candy its grape flavor. The concord grapes yield a juice with intense grape flavor — similar to the Welch’s juice that you know and love — which is hard to replicate with other varieties.
- Barbara says that you can reduce the amount of sugar called for in this recipe, but I’ve not tested a lower-sugar version. This ratio is perfect, as far as we’re concerned!
- To can the juice in half-gallon jars (instead of quart-size jars), the process is the same. You’ll need 2 cups of grapes and 1 cup of sugar in each jar, as well as boiling water to fill. Process the larger jars in a hot water bath for 15-20 minutes.
How to Make Grape Juice
Concord grapes are known for their numerous large seeds, which make them hard to eat on their own. That said, these grapes yield the best grape juice — and the process couldn’t be easier!
- Place 1 cup of grapes in a quart-size mason jar. Pour ½ cup of sugar over the grapes. Add boiling water to fill the jar about halfway.
- Stir until the sugar dissolves in the hot water. Fill the jar the rest of the way with boiling water, leaving a ¼-inch of headspace at the top. Secure the lids and rings. Repeat with as many remaining jars and grapes as you like.
- In order to can the juice to make it shelf-stable, you’ll need to process the jars in a canner or in a pot of boiling water. Make sure that the jars are covered by at least 2 inches of water, and boil for 10 minutes.
- Let the jars sit for at least 3 months to allow the flavor to develop.
- Strain the grapes and sediment through a sieve and store in the fridge in a clean mason jar or pitcher.
How to Store
Once the juice has had a chance to cool, check the seals. The lids should be down in the center or stay down when pressed. Unsealed jars should be stored in the refrigerator and used within 3 weeks. Properly sealed and processed jars of homemade grape juice should be stored in a cool, dark, dry place (such as a pantry) for up to 1 year.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
How to Make Grape Juice
Equipment
- 1 1-quart mason jar, lid, and ring (or more jars as needed)
Ingredients
- 1 cup concord grapes, rinsed and stems removed
- ½ cup granulated sugar
- 4 cups boiling water (approximately)
Instructions
- Prepare a 1-quart home canning jar, lid, and rings according to the manufacturer’s instructions for sterilized jars. Keep the jar and lid hot until filled. Always use new lids. Place the grapes in the hot, sterilized 1-quart jar. Add the sugar.
- Pour boiling water into the jar about halfway to ⅔ full; stir well to dissolve the sugar.
- Add enough additional boiling water to fill the jar, leaving ¼-inch of head space at the top. Use a damp cloth to wipe any drips from the top and sides of the jar.
- Cover with a hot lid and tighten the ring firmly. Repeat this process with as many jars and grapes as you like. Set the hot jar on a rack in a canner or in a large pot of boiling water. The water needs to cover the jar by at least 1-2 inches. Boil the jar for 10 minutes. Remove the jar from the boiling water and set on a towel or rack to cool overnight.
- When cool, check the seal. The lid should be down in the center or stay down when pressed. Store in a cool, dark, dry place for at least 3 months or up to 1 year. When ready to use the juice, strain the liquid, discard the solids, and store in a clean jar in the fridge for up to 1 week.
Notes
- Scale the recipe to make as many jars of juice as you like. You can prepare one jar at a time if you just have a small batch of grapes, or you can prepare many jars to enjoy throughout the year.
- For the most robust flavor, allow the juice to sit for at least 3 months before straining and serving.
- Use any fine mesh sieve or strainer to separate the solids from the juice. We have these mason jar strainer lids that are so convenient!
Nutrition
More Canning Recipes to Try
Blackberry Jam (without Pectin)
12 hours hrs 55 minutes mins
Strawberry Freezer Jam
1 day d 26 minutes mins
Christmas Jam
13 hours hrs 10 minutes mins
Originally published in September, 2022, this post was updated in August, 2025.
Gee whiz, Blair! You sure take incredible mouthwatering photographs! I can’t believe how simple the process is! Even I may be able to do that! Maybe not right away but you will definitely put it on my bucket list of ‘maybe projects. Thanks again, so much.
Thank you so much for your kind words, Marion! 🙂
Another thing that makes me think seriously about making this is that it doesn’t call for as many grapes as I would have thought. Only 1 cupful per quart jar! That strikes me as very economical. Especially considering the price of juice these days. Wow. One question. You suggest sterilizing the jars in the stockpot. How do you get them in and out without burning yourself? Do you recommend a particular brand of canning equipment. Thanks!
I don’t have a specific brand that I prefer, but I always use canning tongs to get the jars in and out.
Pretty comprehensive, right down to the nutrition. I was looking for this recipe given to me by my husband’s aunt and uncle 30 years ago! I thought I had imagined how simple it was, but viola, here it is. Thanks.
That’s awesome! I’m so glad that you can enjoy it again, Tammy! 🙂
Thanks so much for this perfect recipe! I just have a few backyard grapes and they get shaded by the leaves so harvest is pretty uneven – no huge all at the same time batches for me. But it’s no problem to get 1 or 2 cups at a time and really, how many concord grapes pies can you eat anyway? 🙂 This is so much easier. Your instructions are great and your pictures are amazing!
So glad that you enjoyed it, Pat! Thanks for your note!
We usually use a bit more grapes, if we have lots and half the amount of sugar. Plenty sweet for us.
Thanks, Sandy! Yes, you can absolutely adjust the sweetness to suit your taste. Such a treat!
This may be a silly question but half of the jars of juice that I’ve processed have the grapes floating at the top, and half have the floating at the bottom. They all are sealed. Why is this?
Hi, Debra! I have no idea! As long as all of the jars are properly sealed, though, the juice should be great!
Why would you water down Concord grape juice. I press mine, clarify them as best I can, and water bath the juice straight. If you have people who don’t like it that strong you can add water after the fact.
Hi, Michael! This doesn’t water down the grape juice at all — it’s incredibly flavorful and robust after it sits as instructed. I’m sure that your method works well, too! This is just another option for those interested. 🙂
Thanks Blair! My grandparents used to make grape juice this way from their grapes and brought it to my family each Christmas. We usually enjoyed it during the winter around the fireplace along with popcorn. My grape vines produced enough grapes for the first time to make grape juice this year. I am going to use your recipe to make it like my grandparents did.
What lovely memories! We hope you enjoy our recipe as much as your grandparents’ version.
Do you ever make grape jelly, and if so would you share the recipe?
Hi Lenore! We don’t currently have a grape jelly recipe, but will keep it in mind for the future.
My Mother made grape juice like this for years. She is gone now but would be 98 years old. This was a Pennsylvania Dutch way to make juice and sooo good in the winter months.
We hope our version lives up to your grandma’s, Louise!