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5 from 4 votes

How to Make Grape Juice

Homemade grape juice is easier than you think -- no cooking, seeding, or peeling necessary!
Course Drinks
Cuisine American
Keyword concord grape juice, grape juice recipe, homemade grape juice, how to can grape juice, how to make grape juice
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 days
Total Time 30 days 20 minutes
Servings 4 cups
Calories 137kcal
Author Blair Lonergan

Ingredients

  • 1- quart mason jar, lid, and ring
  • 1 cup concord grapes, rinsed and stems removed
  • ½ cup granulated sugar
  • 4 cups boiling water (approximately)

Instructions

  • Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars and lids hot until filled. Always use new lids.
  • Place the grapes in a 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 jars. Cover with a hot lid and tighten ring firmly.
  • Repeat this process with as many jars and grapes as you like.
  • Set the hot jars on a rack in a canner or in a large pot of boiling water. The water needs to cover the jars by at least 1-2 inches. Boil the jars for 10 minutes.
  • Remove the jars from the boiling water and set on a towel or rack to cool overnight.
  • When cool, check the seals. The lids 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.
  • Barbara says that you can reduce the sugar in this recipe; however, I have not tested a lower-sugar version. We think it has just the right amount of sweetness as written!
  • 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 half-gallon jar, as well as boiling water to fill. Process the larger jars in a hot water bath for 15-20 minutes.
  • 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

Serving: 1cup | Calories: 137kcal | Carbohydrates: 36g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 113mg | Fiber: 1g | Sugar: 34g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg