GRAPE JUICE

Recipe taken from a very a old BerNARdin Home Canning Guide

Wash grapes quickly in cold water; them drain and stem. Place not more than 4 quarts of stemmed grapes in a large saucepan, and add ¾ cup cold water. Place over low heat and after 2 or 3 min. begin to lift the grapes gently from the bottom to prevent sticking; continue until juice can be seen flowing freely in the bottom of the kettle. Then increase heat to moderate so the grapes will simmer, and cook (do not boil), until all the skins have burst and grapes are swimming in juice (about 15 min.). Covering between stirrings hastens cooking.

Turn juice and pulp into jelly bags and suspend over large bowls to drain until dripping has ceased. Do not squeeze bags. Heat this with sugar to taste (about ¼ to 1/3 cup sugar per quart of juice) to simmering. Pour into jars and pasteurize for 5 min. in canner. 15 pounds of grapes make 4½ quarts.

This concentrated, unsweetened juice may be used for making jelly at a later date; or it may be diluted and sweetened for use as a beverage. The pulp remaining in the jelly bag after draining may be used to make grape jam.