Total Steps
5
Ingredients
3
Tools Needed
9
Ingredients
- 1-2 cups sugar
- 1 cup water
- 1 gallon crushed grapes
Instructions
Step 1
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Step 2
Wash, crush, and measure grapes. Add 1 cup water to each gallon of crushed grapes. Heat grapes and water for 10 minutes at 190 degrees Fahrenheit, ensuring not to boil. Strain the juice through a damp jelly bag or several layers of cheesecloth. For a greater yield, twist the end of the bag until all juice is extracted. Let the juice stand for 24 hours in the refrigerator.
Step 3
Ladle juice from the pan, being careful not to disturb sediment. Strain the juice again. Measure the juice; add 1 to 2 cups sugar to each gallon of juice. Reheat to 190 degrees Fahrenheit.
Step 4
Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on the jar with the sealing compound next to the glass. Screw the band down evenly and firmly just until a point of resistance is met (fingertip tight).
Step 5
Process pints and quarts for 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, process for an additional 2 minutes for each additional 1,000 feet elevation.