Back to Recipes
Grape Juice
A historical beverage from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical beverage from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
cook until grapes are free from seeds
strain and add three pounds sugar
boil twenty minutes and bottle tightly
Modern guidance to help you succeed with this vintage recipe
Cooking the grapes releases pectin and breaks down cell walls, allowing maximum juice extraction while the heat denatures enzymes that would cause browning. The high ratio of sugar (approximately 12% by volume) combined with the 20-minute boil creates a concentrated syrup that acts as a natural preservative by reducing water activity. Bottling while hot creates a partial vacuum seal as the liquid cools, inhibiting microbial growth in this pre-canning era preservation method.
This recipe was designed for long-term preservation. The concentrated grape syrup can be made during grape season and stored for year-round use.
If using modern canning methods with a 10-minute boiling water bath, properly sealed bottles will keep for up to 1 year in a cool, dark place. Once opened, refrigerate and use within 2 weeks. To serve, dilute the concentrated syrup with 2-3 parts water to 1 part syrup, adjusting to taste.
AI-generated tips from Chef Cecil's culinary database
This recipe was designed for long-term preservation. The concentrated grape syrup can be made during grape season and stored for year-round use.
If using modern canning methods with a 10-minute boiling water bath, properly sealed bottles will keep for up to 1 year in a cool, dark place. Once opened, refrigerate and use within 2 weeks. To serve, dilute the concentrated syrup with 2-3 parts water to 1 part syrup, adjusting to taste.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
