Red flame grapes are Linda’s favorite variety for canning, but other varieties of red, black, and Thompson seedless grapes all make good canned grapes. Just be sure to start with firm, crisp fruit; otherwise, they will turn very soft during processing.
MAKES: about 4 pint jars
INGREDIENTS:
- 4 cups water
- 11⁄2 cups granulated sugar
- 81⁄2 cups stemmed firm ripe grapes
INSTRUCTIONS:
- In a 4-quart stainless steel stockpot, combine the water and sugar. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar is completely dissolved. Boil for 5 minutes, then reduce the heat to low, cover, and keep hot until needed.
- Prick the ends of each grape two or three times with a large sterilized needle to help keep the skins from splitting during processing.
- Pack the grapes into hot jars, leaving ½-inch headspace. Gently shake the jars during packing to attain a snug pack. Ladle the hot syrup into the jars, covering the grapes and maintaining the ½-inch headspace. Remove any air bubbles. If necessary, add more syrup to maintain the headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 15 minutes; quart jars for 20 minutes. Remove from the
water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
