Grape Juice
Ingredients
Directions
Make the juice
Mash the grapes.
Put the mashed grapes and water in a pot and bring to a boil as for jelly.
Strain the mixture through a colander, then through a jelly bag.
Finish and bottle
Return the strained juice to the boiler, boil again, and skim off any foam.
Bottle the hot juice and seal.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Grapes
- Provide the flavour and most of the liquid for the juice.
- Water
- Helps extract juice from the mashed grapes during boiling.
The step that matters
Skim off any foam after the second boil. Foam contains bits of pulp and impurities; removing it keeps the juice clear and smooth before bottling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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