How To Make Grape Juice – 2 Ways
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Learn how to make homemade grape juice from fresh grapes using just a pot or a steam juicer. This recipe is so easy and delicious. Includes canning, freezing, and storage instructions.
If you’ve ever found yourself staring at a giant basket of grapes thinking, “Well, I can’t possibly eat all these before they shrivel up and die,” welcome, friend. You are my kind of person.
Around here, we believe no good grape should go to waste, and that’s where this beautiful, deep purple homemade grape juice comes in.
We have a ridiculous amount of grapes planted on our farm and I hate waste, so every fall, I’m out there picking like crazy. Unfortunately, most of the vines are intertwined with blackberries so its actually extreme picking and I walk away looking beat up with scratches up and down my arms, every time.
Making your own homemade grape juice might sound fancy, but honestly, it’s just grapes, water, and a bit of simmering.
No sugar (unless desired), no weird additives, no strange ingredients that sound like they belong in a chemistry lab. Just pure delicious grape flavor.
If you’re into preserving the harvest (and I know you are), this is right up your alley. Once you’ve bottled your grape juice, keep that momentum going! Try my Peach Leather for a sweet snack, my Dehydrated Plums for a chewy treat, Quick Pickled Green Beans for a tangy crunch, or my Blueberry Chia Jam for a healthy toast topper.
Why You’ll Love This Recipe
- Only two ingredients: grapes and water.
- No fancy equipment needed, though a steam juicer makes it super easy.
- Perfect for preserving extra homegrown grapes from your garden, farmers market, or that enthusiastic neighbor who keeps gifting you bags of them.
- Customizable: sweeten if you want, or keep it tart and natural.
Health Benefits of Fresh Grape Juice
Homemade grape juice is packed with antioxidants like polyphenols and flavonoids. Plus it is packed with vitamin C. Homemade grape juice and help support heart health, boost the immune system, and help reduce inflammation. It’s naturally hydrating and energizing, offering a clean source of sweetness without preservatives or added sugar. (source)
Freshly made juice also retains more nutrients than store-bought versions, making it a delicious and wholesome way to enjoy the natural goodness of grapes.
Ingredients
Fresh grapes (any variety works!): I like using my homegrown concord grapes. Save the unseeded grapes for fresh eating or freezing and seeded for juice making.
Water
Optional: Sugar, honey or maple syrup.
Grape varieties best for juice:
Concord: Deep purple color, bold, and classic grape juice flavor.
Niagara: Light, golden, and sweet with a mild taste.
Catawba: Rosy pink, sweet, and slightly tangy.
Muscadine: Rich, honey-like, and full-bodied.
The most important part is picking good grapes that are fresh and vibrant in color.
Tools You May Need
Large pot or steam juicer if you are fancy.
Strainer
Cheesecloth or jelly strainer (optional but helpful for a clear juice)
Potato masher
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How to Make Fresh Grape Juice with Just a Pot
Step 1: Wash your grapes and remove any stems or shriveled fruit.
Step 2: Add grapes to a large pot about two-thirds full. Pour in enough cold water to just cover the grapes.
Step 3: Bring to a boil, then reduce to a simmer. Let it gently bubble for about 10 to 15 minutes, mashing the grapes occasionally to release their juices.
Step 4: Strain the mixture through a fine mesh sieve, cheesecloth, or jelly strainer into a large bowl or another pot. Taste test. You can enjoy it as is or add a little honey, maple syrup, or sugar while it’s still warm if you prefer it sweeter.
Step 5: Cool and bottle. Store in the fridge, freezer, or can it following the instructions below.
How to Make Grape Juice with a Steam Juicer
- Fill the bottom section with water almost until full (check manufacturer’s instructions) and assemble the steam juicer making sure the tube is pinched closed.
- Wash grapes and add grapes to the top section. You can leave stems or pull grapes off. I find that keeping stems on can make the juice more bitter. Pulling them off is worth it in my opinion. Plus, if you pull them off you can use the grape pulp to make fruit leather or grape jam.
- Turn on the heat on high and bring to a boil. Then reduce to medium heat. It takes about two to three hours for the grapes to lay flat and release all of their juices. Remove juice with the tube several times during this time to prevent the juice from overflowing.
- Drain it into clean containers or bottles or into a pot if you plan on canning the juice. It is helpful to have two sets of hands for this. One person to tip the
- Check water levels in the bottom section, fill if needed, and start the process over again.
- To can, bring the juice back to a roaring boil and boil for 5 minutes. Carefully place the fruit juice into sterilized jars*, and process for 10 minutes for quarts and pints. See more under canning instructions for how to process.
Storage
Refrigerator: Store in clean, sealed jars for up to 7 to 10 days.
Freezer: Pour into freezer-safe containers or jars (leave room for expansion) and freeze for up to 12 months.
How to Can Grape Juice
About 25 pounds of grapes needed for 7 quarts of juice.
Clean jars, bands, and lids. Fill water bath canner and heat. Add jars to canner to heat. This helps prevent the jars from breaking.
Follow one of the instructions above to make grape juice.
Return the juice to a clean saucepan, sweeten to taste if desired, and warm it gently, stirring until the sugar dissolves. Continue heating until the juice just starts to boil. Pour the hot juice into pint or quart jars leaving ¼ inch of headspace. Wipe rims and add lids and bands. Tighten to fingertip tightness.
Carefully add jars to water bath canner, cover with lid, and bring to a roaring boil. Process pint and quart jars for 10 minutes.
Turn off heat, remove lid, and allow to sit for 5 minutes. Remove from canner and place on a towel on a countertop top. Leave homemade juice at room temperature without touching for 12-24 hours. If the lids didn’t seal, reprocess jars.
Store in a dark place for up to 18 months.
Tips for the Best Homemade Grape Juice
- Use ripe, sweet grapes. They make all the difference. Concords are classic, but any grape works.
- If your juice is too strong, dilute with water when serving.
- Add a splash of lemon juice or cinnamon before serving chilled for a fun twist.
- Don’t toss the leftover grape pulp. Use it for jam, fruit leather, or compost it for next year’s garden.
- You can use this juice to make grape jelly.
- If you want to make a grape juice concentrate, you can keep simmering the juice down until half.
Find More Preserving Recipes:
- How to freeze blueberries
- Pickled carrots
- How To Dehydrate Strawberries
- 30+ Ways To Preserve Strawberries Story
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife.
How To Make Grape Juice
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Equipment
- Pot
- Colander
- Strainer
- Canning equipment
Ingredients
- 25 lbs* grapes see nots
- water enough to cover
Instructions
How To Make Grape Juice In a Pot
- Wash your grapes and remove any stems or shriveled fruit.
- Place grapes to a large pot about two-thirds full. Pour in enough water to just cover the grapes.
- Bring to a boil, then reduce to a simmer. Let it gently bubble for about 10 to 15 minutes, mashing the grapes occasionally to release their juices.
- Strain the mixture through a fine mesh sieve, cheesecloth, or jelly strainer into a large bowl or another pot.
- Taste test. You can enjoy it as is or add a little honey or sugar while it’s still warm if you prefer it sweeter.
- Cool and bottle. Store in the fridge, freezer, or can it following the instructions above.
How To Make Grape Juice With Juice Steamer
- Fill the bottom section with water almost until full (check manufacturer’s instructions) and assemble the steam juicer making sure the tube is pinched closed.
- Wash grapes and add grapes to the top section. You can leave stems or pull grapes off. I find that keeping stems on can make the juice more bitter. Pulling them off is worth it in my opinion. Plus, if you pull them off you can use the grape pulp to make fruit leather or grape jam.
- Turn on the heat on high and bring to a boil. Then reduce to medium heat. It takes about two to three hours for the grapes to lay flat and release all of their juices. Remove juice with the tube several times during this time to prevent the juice from overflowing.
- Drain it into clean containers or bottles or into a pot if you plan on canning the juice. It is helpful to have two sets of hands for this. One person to tip the
- Check water levels in the bottom section, fill if needed, and start the process over again.
- To can, bring the juice back to a roaring boil and boil for 5 minutes. Carefully place the fruit juice into sterilized jars*, and process for 10 minutes for quarts and pints. See more under canning instructions for how to process.
Notes
- Use ripe, sweet grapes. They make all the difference. Concords are classic, but any grape works.
- If your juice is too strong, dilute with water when serving.
- Add a splash of lemon juice or cinnamon before serving chilled for a fun twist.
- Don’t toss the leftover grape pulp. Use it for jam, fruit leather, or compost it for next year’s garden.
- You can use this juice to make grape jelly.
- If you want to make a grape juice concentrate, you can keep simmering the juice down until half.