GRAPE SYRUP

GRAPE SYRUP
7 1/2 cups Concord Grapes (stemmed, washed & drained)
1 1/2 cups water (I used filtered water)
juice from 1 lime

Prepare the grapes as described above. Place the grapes, lime juice and water in a large stock pot and bring to boil. Simmer for 1/2 an hour or 45 minutes. Now you will need to strain the juice to separate the grape pulp from the liquid (see the picture above is before boiling down & the picture below is after boiling). Allow the juice to drain out of the colander for an hour.

3 cups grape juice (from step above)
juice from 1 lime
2 to 2 1/2 cups sugar

Add in 2 to 2 1/2 cups of sugar and the juice from the second lime – stir until sugar is dissolved.
Gather your canning jars, lids and rings (you will need 3 or 4 half pints):
Pour the hot Grape Syrup into each sterilized jar and fill each jar up to the jar “threads” (about 1/4 inch to 1/2 inch of head space).
Wipe the rim of each jar with a damp cloth making sure that any syrup residue is gone (any residue left on the rim can prevent the jar from sealing). Place a sterilized lid on each jar and then tighten a ring on each jar.
Place all filled jars in a “Water Bath Canner” and process (boil) the jars for 10 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)
Remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess – the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing.

Allow the jars to cool for 24 hours and then store in your pantry or in your fruit cellar until the winter and then ENJOY a little bit of summer.