Grape Juice
Ingredients
Directions
Extract the juice
In a porcelain-lined kettle, combine the grapes and cold water.
Heat the mixture to boiling point without boiling.
Strain the mixture through a bag.
Heat and bottle
Return the liquid to the kettle and heat until it simmers.
Heat the bottles, then fill and seal them.
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
- Concord grapes
- Supply the juice, along with its sugars, acids and characteristic grape flavor.
The step that matters
Heat the mixture to boiling point without boiling. Bringing the grapes just to the boil helps draw color and flavor from the skins and pulp. Letting it boil hard can add a cooked, stewed taste and cloud the juice.
“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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