Grape Butter

© Katherine Stetson

Pounds of sugar and commercial pectin are not necessary.  Stewing the grapes with the seeds and skin provide all the pectin required to ‘set’ the butter.  Add additional spices, if you like, such as cinnamon, cloves or nutmeg.

Apples are added to provide sufficient mush to the grape butter.

You will need a large slow-cooker, a food mill and basic canning equipment for this recipe.

For complete canning instructions please go here.

For 8-9 half-pint jars:

  • 3 pounds black grapes with seeds, washed
  • 2 pounds cooking apples, washed
  • 2 cups grape juice
  • 1 cup brown sugar
  • 1 teaspoon allspice

Pour grape juice into a large slow-cooker.  Turn heat to high.  Remove stems from grapes and cut in half.  Remove stems from apples and cut into quarters.  Add grapes and apples to slow-cooker and put the lid on.  Stir occasionally over a 5-6 hour period or until fruit has broken down to mush.  Let mush cool.

Place a food mill with a medium-sized disc over a large bowl.  Spoon fruit mush into mill and process in batches.  Rinse slow-cooker to remove any lingering skin or seeds.

Return milled mush to the slow-cooker with the sugar and allspice.  Stir occasionally over a 5-6 hour period with the led slightly ajar.  Butter will deepen in color and thicken.  When desired consistency is reached, prepare a canning station.

Process jars for 10 minutes.

Copyright © Katherine Stetson, all rights reserved.