Canning Grape Juice (Homemade Grape Juice)
Making homemade grape juice is an easy way to preserve fresh grapes, whether they're homegrown or purchased from the grocery store. This rebel canning recipe uses whole grapes, sugar, and water to make a delicious grape juice concentrate right in the jar.
This distinction matters because the National Center for Home Food Preservation's tested grape juice method involves extracting and straining the juice before canning it.
Similar to my canning cranberry juice recipe, this method is beginner-friendly and requires very little hands-on work. It's a simple way to use up fresh grapes before they go bad!
The best part about canning grape juice with whole grapes is that there's no need to extract or strain the juice before filling your jars, making the prep work quick and easy.
Why This Recipe Works
This old fashioned grape juice recipe is a simple way to preserve fresh grapes and enjoy homemade juice long after grape season is over.
I don't know about your family, but my kids love juice! We treat it as a special drink (sorry, kids, but that's just how it is when mom is a dental hygienist!). I love having jars of homemade grape juice in the pantry to serve with breakfast, satisfy a sweet tooth, or mix into drinks and mocktails.
I've also used this grape juice concentrate to flavor my homemade kombucha during a second fermentation. It's an easy way to add a little sweetness and grape flavor without buying bottled juice.
And there's something pretty satisfying about opening a jar of grape juice you canned yourself and serving it alongside a batch of homemade cinnamon rolls. If you're new to home canning, it's one of those little moments that makes all the effort feel worth it.
Grape Juice Ingredients
- Grapes: You'll need approximately 3 pounds of fresh grapes, or about 2 bags from the grocery store. You can use red, black, purple, white, or green grapes, but I highly recommend Concord grapes if you can find them! Different grape varieties will produce different flavors and colors. White or green grapes make a much lighter juice, while dark purple grapes produce a beautiful, deep violet color.
- Sugar: The amount of sugar you add determines how sweet your homemade grape juice will be. I use ¼ cup of sugar per pint when making grape juice concentrate, but you can adjust the sweetness to your preference. The finished concentrate can be diluted with water or sparkling water before serving.
Instructions
- Remove the grapes from their stems and discard any that are bruised, damaged, or beginning to spoil. Wash the grapes thoroughly under cool running water.
- Blanch the grapes in boiling water for 30 seconds, then drain.
- Wash the pint jars in hot, soapy water and rinse thoroughly. Keep the clean jars warm until you're ready to fill them. Prepare the canning lids according to the manufacturer's instructions.
- Fill your water bath canner with enough water to cover the filled jars by at least 1 inch. Begin heating the water while you prepare the grape juice.
5. Place the water bath canner on the stove and bring the water to a boil over medium-high heat.
6. Using a canning funnel, add ¼ cup of sugar to each pint jar.
7. Add approximately one cup of fresh grapes to each jar. Carefully pour boiling water over the grapes, leaving ½ inch of headspace.
8. Wipe the jar rims with a clean towel dipped in vinegar. Center the lids on the jars and tighten the screw bands until fingertip-tight. Avoid overtightening, as air needs to escape during processing.
9. Using a jar lifter, carefully transfer the filled jars into the water bath canner, keeping them upright and spaced apart. Make sure the jars are covered by at least 1 inch of water. Once the water returns to a full rolling boil, begin timing the processing according to the elevation chart below.
10. When processing is complete, turn off the heat, remove the canner lid, and let the jars rest in the hot water for 5 minutes before carefully removing them.
11. Place the hot jars on a towel-lined countertop and let them cool undisturbed for 12–24 hours. Avoid moving or tightening the lids while the jars cool.
12. After 12–24 hours, check the seals and remove the screw bands. It's normal for some sugar to settle at the bottom of the jars. The grape juice will develop more flavor as it sits, so I recommend waiting about a month before opening a jar for the best flavor.
Processing Times by Elevation (Rebel Method)
| Elevation | Pints/quarts | Half-gallons |
|---|---|---|
| 0–1,000 feet | 5 minutes | 10 minutes |
| 1,001–6,000 feet | 10 minutes | 15 minutes |
| Above 6,000 feet | 15 minutes | 20 minutes |
Recipe
Old Fashioned Grape Juice Recipe
Equipment
- water bath canner
- 7 pint jars
- 7 rings and lids
Ingredients
- 3 pounds grapes such as concord
- 1 ¾ cups sugar
Instructions
- Remove the grapes from their stems and discard any that are bruised, damaged, or beginning to spoil. Wash the grapes thoroughly under cool running water.
- Blanch the grapes in boiling water for 30 seconds, then drain.
- Wash the pint jars in hot, soapy water and rinse thoroughly. Keep the clean jars warm until you're ready to fill them. Prepare the canning lids according to the manufacturer's instructions.
- Fill your water bath canner with enough water to cover the filled jars by at least 1 inch. Begin heating the water while you prepare the grape juice.
- Place the water bath canner on the stove and bring the water to a boil over medium-high heat.
- Using a canning funnel, add ¼ cup of sugar to each pint jar.
- Add approximately one cup of fresh grapes to each jar. Carefully pour boiling water over the grapes, leaving ½ inch of headspace.
- Wipe the jar rims with a clean towel dipped in vinegar. Center the lids on the jars and tighten the screw bands until fingertip-tight. Avoid overtightening, as air needs to escape during processing.
- Using a jar lifter, carefully transfer the filled jars into the water bath canner, keeping them upright and spaced apart. Make sure the jars are covered by at least 1 inch of water. Once the water returns to a full rolling boil, begin timing the processing according to the elevation chart below.
- When processing is complete, turn off the heat, remove the canner lid, and let the jars rest in the hot water for 5 minutes before carefully removing them.
- Place the hot jars on a towel-lined countertop and let them cool undisturbed for 12–24 hours. Avoid moving or tightening the lids while the jars cool.
- After 12–24 hours, check the seals and remove the screw bands. It's normal for some sugar to settle at the bottom of the jars. The grape juice will develop more flavor as it sits, so I recommend waiting about a month before opening a jar for the best flavor.
Notes
Nutrition
Helpful Tools for This Grape Juice Canning Recipe
- Mason jars: I prefer using pint-sized mason jars for this homemade grape juice recipe. You can also use quart jars, but you'll need to adjust the ingredient quantities accordingly.
- Measuring cups: A sturdy set of measuring cups makes it easy to measure the grapes and sugar.
- Water bath canner: For water bath canning grape juice, I use my pressure canner as a boiling water bath canner by leaving the lid unsealed.
- Canning lids: Always use new, unused flat lids when canning.
- Canning jar lifter: A basic canning utensil set with a jar lifter, funnel, tongs, and magnetic lid lifter makes filling and handling hot jars much easier.
Tips and Troubleshooting
- If the grape juice appears cloudy, that is totally normal. It is a result of the natural pectin that is in the grapes. Unlike homemade grape juice, store bought grape juice filters this pectin out to result in a clearer juice.
- If you do not leave enough headspace, you will take the risk of the grapes expanding during the canning process, resulting in a slight lifting of the lid. This will let your juices leak out into the water bath creating a syphoning.
Serving Suggestions
When it comes time to serve your juice, you will have to use a fine mesh strainer to strain out any grapes and seeds that are in the beverage.
This grape juice recipe will be more like a grape juice concentrate, so you will want to add water to it once it is strained. Taste test to see what amount of water is perfect for your palate. We like to add about 2 cups of water or carbonated water (pictured above).
Serve this grape juice over ice for your next family breakfast. It will add a little bit of sweetness to the menu when you are serving your favorite egg sandwich or egg based casserole.
If you are looking for a way to use it up before it goes bad, you can use it in a mixed drink or a mocktail. You can also use it to flavor your kombucha.
Storage
You can store homemade canned grape juice for up to 18 months in your pantry shelf, or as long as your canning lids advise. It is recommended to store it in a cool dark place, out of direct sunlight.
Once you open a jar of this delicious juice, make sure to store the juice in the refrigerator and drink within a week.
FAQ
You can ultimately use an grape varieties when canning grape juice. The most commonly used grapes are concord grapes. They are known for their sweetness and color once turned into juice.Â
You do not need a pressure canner for making grape juice. A hot water bath canner is sufficient.Â
You can most definitely add additional fruit to create a different flavor, just be sure to check the canning times for that fruit. For example, the cranberry-grape juice version will process in the water bath for 15 minutes.
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Thank you for sharing this recipe! I always look forward to your recipe releases. I had some grapes going bad and decided to can them up before they were a loss. This juice was delicious!
All of the sugar didn't dissolve while canning. Do we just shake up the jar after sealing?
Yes! It is perfectly normal for the sugar be visible after canning. Shake it before storing it in the pantry and it will dissolve with time.