Grape Butter

Oxmoor House
about 8 half pints


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5 pounds grapes
5 cups sugar
2 1/2 teaspoons ground cinnamon
2 teaspoons ground mace
1/8 teaspoon ground cloves


Wash grapes; drain and remove stems. Plunge grapes into rapidly boiling water to cover; boil 2 minutes. Drain well. Slip off grape skins, and grind skins finely, reserving pulp; set aside.

Place pulp in a flat-bottomed kettle; cook over medium heat 10 minutes or until seeds begin to separate from pulp. Press pulp through a sieve to remove seeds; discard seeds.

Return pulp to kettle; add reserved skins and remaining ingredients, stirring well. Cook over medium-low heat, stirring constantly, 30 minutes or until mixture thickens.

Quickly ladle butter into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.

Created date

February 2010