This grape juice is very thick and rich; you can dilute it with water if you like, but I prefer drinking a small quantity of undiluted juice. I used very sweet grapes and the juice didn’t need any sugar; if your grapes aren’t quite as sweet, add sugar to taste.
- 4 pounds Concord Grapes (Weighed Without Stems)
Put the grapes in a heavy-bottomed, lidded 5-quart pot and mash them with a potato masher. Cover the pot and bring to a boil over medium heat, then turn heat down slightly and simmer 10 minutes.
Turn heat off and cool to room temperature (this will take a couple hours). Strain the juice through a cheesecloth-lined sieve fitted over a bowl to catch the liquid; gently wring the cheesecloth to extract as much liquid as possible (wear food-safe gloves if possible, as grape juice will stain your hands and take a few days to wear off—and yes, I’m speaking from experience!).
Transfer to glass bottles and store in the fridge; shake before serving.
This will make about 5 to 6 cups.
*Wash the grapes before you de-stem them, but weigh them after.
Adapted from Simply Recipes.