- 4 cups [1 L] Concord or wild grapes
- 1/2 cup [125 mL] vinegar
- 1 tablespoon [15 mL] whole cloves
- 1 inch [2.5 cm] long cinnamon stick
- 1 cup [200 g] sugar for each cup [250 mL] juice
- Water
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- Wash and cut grapes.
- Transfer grapes into a heavy bottom casserole; crush grapes a little.
- Pour in a little water, so that grapes will not stick to the bottom of the casserole.
- Pour in vinegar; add cloves and cinnamon stick.
- Cover and cook over very low heat, until juice is extracted, for 3 to 15 minutes.
- Strain into a colander, through cottoncheese layers.
- Strain this liquid very slowly [could take 1 hour or more] through many layers wet cheesecloth, laid into a colander.
- Pour 4 cups [1 L] strained liquid into a large casserole.
- Boil for 20 minutes; add sugar and boil mixture to jellying point [220°F / 105°C onto a candy thermometer].
- Skim off the foam; pour into hot sterilized jars.
- Seal immediately; cool.
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