Recipe Archives->Preserving->Grape Butter

Spiced Grape Butter
Makes about 6 (1/2-pint) jars.

5 pounds Concord grapes
8 cups sugar
4 cinnamon sticks
1 tablespoon whole cloves

Wash and rinse the jars: keep them hot. Prepare the lids as the
manufacturer directs.

Wash the grapes. Stem and discard any imperfect or unripe grapes.
Put the grapes, sugar and spices in the preserving kettle and heat
to boiling. Reduce the heat and simmer 25 to 30 minutes, stirring
occasionally.  Press the grapes through sieve or food mill.

Return the puree to the kettle and boil about 1 minute or until
thick, stirring constantly.  Remove from the heat and ladle the
butter into hot jars to within 1/4-inch of each top.

Wipe the tops and thread of jars with a damp cloth.  Put on the
lids and screw bands as the manufacturer directs.  Process in boiling
water for 10 minutes.

A large saucepan, Dutch oven or other kettle works great. If you
have a cake or other rack that will fit in the bottom, and if the
pan is deep enough to hold water to cover the jars on the rack and
still has room to boil.  Depending on the height of the rack, this
would require a pan 7-8 inches deep. Put the rack in the bottom of
the pan, pour in enough water to almost half full and heat to
boiling. At the same time heat more water in a tea kettle or other
pan. gently lower the filled and sealed jars onto the rack, then
pour boiling water, enough to cover. Heat to boiling, then cover
and begin timing as the recipe directs.

Printable version: grape-butter.txt.