- 16 cups [4 L] 'Concord' grapes [approximately 4 pounds / 1.8 kg removed from the vine]
- 1/4 cup [60 mL] water
- 3/4 to 1 cup honey [190 à 250 mL] or sugar [150 à 200 g]
- Approximately 2 teaspoons [10 mL] cinnamon [optional]
- 4 or 5 [8-ounce / 250-mL each] hot sterilized jars
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- Transfer grapes into a large casserole; pour in water.
- Cover and steam grapes until really soft, for 10 to 15 minutes, stirring from time to time.
- Preheat oven to 200°F [93°C].
- Press grapes through a fine sieve to remove all seeds and peel.
- You should get 9 to 10 cups [2.25 to 2.5 L] thick grape juice.
- Pour this thick juice into a roating pan.
- Bake into preheated oven until butter is quite thick, for 5 to 8 hour stirring from time to time, at least once every hour, to prevent a skin from shaping on top.
- It is possible to start the baking process during the evening, to turn off the oven and to bake the butter on the next morning for the remaining needed time.
- Baking time can vary according to the size of the roasting pan, if it stayed in the oven overnight, and to desired thickness of butter.
- The butter is ready when a spoon slid through the butter leaves a trace.
- Remove sthick butter from oven.
- You should now have 3 to 4 cups [750 mL to 1 L] acid concentrated grape butter.
- Taste the butter and, if desired, sweeten the butter to taste with honey or sugar.
- Stir in cinnamon.
- Reheat butter over low heat or in the oven until hot.
- Evenly ladle really hot butter into hot sterilized jars, up to 1/4-inch [6-mm] from the rim.
- Seal jars.
- Sterilize into hot boilig water or steam filled jars, for 5 minutes.
- If needed, seal jars once more; leave jars to sit for 12 hours without moving them.
- Then keep jars into a cool, dry environment.
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