Fresh grapes cooked with sugar and an apple (for natural pectin) create this sweet and delicious juice/syrup perfect for garnishing crepes, pancakes, ice cream and various desserts. You can store it up to a month in the refrigerator or put it in jars for long preservation.
Instructions: Grape juice
Cut your fruit in half and place in a heavy bottom pan. Add grated apple together with the apple core. Add 1/4 cup of water, stir and turn on the heat. Bring to a boil, reduce heat and cook for about 20 – 30 minutes (depends on the fruit) until the grapes begin to dissolve.
At this point turn off the heat, allow the juice to cool down a little, then pass it through a very fine strainer crushing the fruit pulp. Discard the skins of grapes and the rest of the apple core. Add a few tablespoons of sugar, stir, taste and regulate with the remaining sugar if necessary. Put the juice on the heat, bring to a boil, reduce the flame and cook over medium – low heat for about half an hour until the juice thickens and has the consistency of syrup.
As I mentioned the juice can be stored in the refrigerator for up to a week. If you would like to keep it longer transfer boiling hot syrup to sterile, airtight containers. Close the lid and turn the jars upside down to create the vacuum effect.
After cooling the juice should become slightly firmer thanks to the natural apple pectin.
lot of love. B.