Fresh grapes cooked with sugar and an apple (for natural pectin) create this sweet and delicious juice/syrup perfect for garnishing crepes, pancakes, ice cream and various desserts. You can store it up to a month in the refrigerator or put it in jars for long preservation.
For 1 Batch(es)
- 1.5 kg grapes
- 1 apple
- 1 cup brown sugar
Grape juice Directions
- Cut your fruit in half and place in a heavy bottom pan. Add grated apple together with the apple core. Add 1/4 cup of water, stir and turn on the heat. Bring to a boil, reduce heat and cook for about 20 - 30 minutes (depends on the fruit) until the grapes begin to dissolve.
- At this point turn off the heat, allow the juice to cool down a little, then pass it through a very fine strainer crushing the fruit pulp. Discard the skins of grapes and the rest of the apple core. Add a few tablespoons of sugar, stir, taste and regulate with the remaining sugar if necessary. Put the juice on the heat, bring to a boil, reduce the flame and cook over medium - low heat for about half an hour until the juice thickens and has the consistency of syrup.
- As I mentioned the juice can be stored in the refrigerator for up to a week. If you would like to keep it longer transfer boiling hot syrup to sterile, airtight containers. Close the lid and turn the jars upside down to create the vacuum effect.
I tried this recipe. It was great thanks. - Kali