I am looking for a recipe to make syrup from Concord Grapes.

-- CATHY (AKRZYGRL@AOL.COM), September 10, 2001

Answers

If you make jelly the way I do (not very well apparently) you will have plenty of syrup for your pancakes. Best of luck!

-- Ann Markson (tngreenacres@hotmail.com), September 10, 2001.

There is a post over on The Backwoods Home forum under food, I don't know if it is what you are loking for but you might want to check it out.

-- Barb in wc Illinois (Barb43@countrylife.net), September 11, 2001.

Hello Cathy,

For a basic grape syrup recipe, check out the following:

http://hgic.clemson.edu

This is the Clemson extension site and it has recipes for jam and jelly and also for syrups. Basic instructions and specific recipes for berry and grape syrup. Also for fruit honey and peach, strawberry and pear honey. It also gives the order numbers for extension booklets for jams and jellies and other things that might be useful but I have never sent for them so I don't know what they contain.

Good luck with your syrup making. I have thought it might be fun to make syrups especially for use over shaved ice...such as you get when you go to the county fair. Haven't done it but it is on that long, long list of things I would like to get around to some of these days...

Jo

-- Jo (joeydee37@yahoo.com), September 11, 2001.

This recipe worked out beautifully for me....I decided to add in 2 tbs of champagne and WOW!

Good luck!

HOMEMADE GRAPE JELLY

3.5 pounds of grapes 1 package of pectin 7 cups of sugar 1/2 teaspoon of margarine

Pleace the grapes in a saucepan and cover with 1.5 cups of water. Bring to a boil, then simmer for 10 minutes. Strain the juice from the seeds into a kettle. To get all the juice, use a spoon and press the grapes against the sides of a strainer. You should have about five cups of juice. (NOTE: I ended up with 5 1/2 cups of juice every time, so I just measured 5 cups from that).

Add the pectin and margarine to the juice and stir well. Bring the juice to a rolling boil. While you stir, have an assistant pour in the sugar. Boil one minute, stirring constantly. Remove from heat and skim off foam. fill the jars to 1/8 inch from the top. wipe the rim, place the lids on the jars and screw on the rings. Turn the jars over for five minutes, then turn them upright. Check the seal by pressing down on the center of the lid. It shouldn't spring back. Cool the jelly completely and rinse the sides of the jar. pressing down on the center of the lid. It shouldn't spring back. Cool the jelly completely and rinse the sides of the jar.

-- Dee (nineball9ball@hotmail.com), November 01, 2001.