Southwestern Recipes

Grape Juice

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  • 10 pounds Concord grapes*
  • 2 quarts water
  • 2 pounds granulated sugar


  1. Use well-ripened but not overripe grapes. Pick over and wash grapes. Place in kettle. Cover with the water and let boil until the seeds are free.
  2. Strain while hot through a cloth bag.
  3. Heat juice to boiling point and skim. Let boil again and skim; then add sugar. Heat to the boiling point. Boil 1 minute.
  4. Pour into hot sterilized jars and seal, or use self-sealing bottles. If ordinary bottles are used, do not fill too full.
  5. Immediately after filling, place corks over bottles very lightly at first; as they cool, push corks down; then cover with melted paraffin or sealing wax to make the seal airtight.


* For white grape juice, select white Delaware or Tokay grapes.

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