ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grape Butter

Yield about 8 half pints

Ingredients

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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Oxmoor House Homestyle Recipes