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1 pint
per quart (about ) of stemmed grapesEasy
By Helen Witty and Elizabeth Schneider
Published 1979
Because this juice contains no added water, it is indeed rich, but it has a pleasant hint of tartness that keeps it from being cloying. It is concentrated enough to need dilution. Those with a well-developed sweet tooth can add sugar.
Juice prepared in this way can also be used to make grape jelly later, at your leisure; use a standard recipe calling for added pectin. Note that the grapes are not boiled during their initial heating, and the hot (not boiling) water bath used t