Canning Grape Juice: How to Make Your Own

My kids love drinking juice. But honestly, it can be expensive and full of sugar and other preservatives. That’s why I prefer to make my own. Below you’ll find my canning grape juice recipe that captures the essence of ripe, juicy grapes in every sip

This waterbath canning recipe is great for beginners! One thing to remember: Make sure to let the juice settle in the fridge for at least 24 hours before the final strain. This step makes sure your juice is clear and sediment-free, so it’s smooth and refreshing.

A close-up of a mason jar filled with bright red grape juice, sealed and ready for storage.

Canning Grape Juice

This homemade juice captures the pure, sweet flavor of fresh grapes, perfect for canning and enjoying year-round.
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Rest Time 12 hours
Total Time 14 hours 55 minutes
Serving Size 4 pints

Equipment

Ingredients 

  • 12 cups seedless grapes about 5 pounds
  • boiling water
  • sugar optional

Instructions 

  • Boil water. Bring a pot of water to a boil.
  • Stem and smash grapes. Remove the stem from the grapes and rinse the grapes under water. Place them in a separate large pot. Using a potato masher, smash grapes down.
    A glass measuring cup filled with water next to a large bowl of red grapes on a marble countertop.
  • Boil grapes in water. Add enough boiling water over the grapes so they’re covered with boiling water. Bring the mixture to a boil over medium-high heat, stirring occasionally.
    A large pot filled with partially mashed grapes, with a potato masher resting on top.
  • Simmer. Reduce the heat and allow it to simmer for 30 minutes.
    A pot of simmering mashed grapes, showing the mixture bubbling as it cooks.
  • Strain. Transfer to a dampened jelly bag or fine mesh strainer set over a deep bowl or large stock pot. Let the mixture drip, undisturbed for at least 2 hours.
    A metal strainer filled with grape pulp, set over a large pot for straining.
  • Let mixture settle in fridge. Cover the juice and refrigerate for 24-48 hours to allow sediment to settle.
  • Prep for canning. Prepare your jars by washing them with hot soapy water and place them in a water bath canner. Fill the water bath canner with water so the jars are fully submerged with water. Place the water bath canner over medium heat and cover. Place the rings and lids of the jars in a saucepan filled with water set over medium-low heat and allow to simmer. (do not boil)
  • Strain again. Strain juice again through a dampened jelly bag or cheesecloth-lined colander. Transfer to a clean saucepan.
  • Optional: add sugar. If adding sugar, add sugar to taste now.
  • Heat juice. Heat the juice to 190 degrees F (88 degrees C) over medium-high heat. Do not boil. Keep the juice at a consistent 190 degrees F for 5 minutes adjusting the heat to maintain the temperature.
    A large pot of strained grape juice being heated with a thermometer clipped to the side.
  • Fill jars. Ladle the hot juice into the hot jars leaving a ¼ inch headspace.
    Hot grape juice being ladled into a glass jar from a funnel, with empty jars ready to be filled.
  • Wipe rims and twist on lids. Wipe rims with a dampened cloth and place the lid and rings on the jars tightening them so they’re fingertip tight.
    A hand wiping the rim of a filled glass jar with a cloth before sealing.
  • Place in canner and Process. Place the jars in the canner making sure that they’re fully submerged in water with 2 inches over the jars. Bring to a boil. Once boiling, process for 15 minutes for quart jars or 10 minutes for pint jars.
    A glass jar filled with grape juice being lowered into a water bath canner, and a top-down view of three jars in the canner.
  • Rest in canner briefly and remove. Turn the heat off, remove the lid and allow the jars to sit for 5 minutes. Remove the jars from the canner and transfer them to a heat-safe place.
    Four sealed jars of grape juice cooling on a striped kitchen towel next to a water bath canner.
  • Cool and check seals. Allow jars to cool undisturbed for 24 hours. Once completely cooled, check the jars for a proper seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool dark place for up to 18 months or per your lids manufacturer’s recommendations.
    A top-down view of four sealed jars of grape juice, with a jar lifter being used to check the seal on one jar.

Notes

Seedless grapes are recommended for this recipe.
Sugar was not used in this recipe. You can add up to ¼ cup of sugar to the jars if you desire sweeter grape juice.
Calories: 313kcal | Carbohydrates: 82g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 9mg | Potassium: 865mg | Fiber: 4g | Sugar: 70g | Vitamin A: 299IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg

This recipe is great because it doesn’t even need sugar! Although you can add some and control the amount, unlike the store-bought juice. Canning your own grape juice is worth the time because you know it’s pure and made with care. I usually end up sipping it right out of the jar because it’s just that good!

Two glasses of iced grape juice on a countertop, with fresh grapes and a bowl of crushed ice nearby.

I hope you and your family enjoy this as much as I do!

Tips For The Best Canned Grape Juice

  • Choose the Right Grapes: Seedless grapes are a must for this recipe. They save you the hassle of straining out seeds and give a smoother juice.
  • Use a Jelly Bag: If you don’t have a jelly bag, a double layer of cheesecloth works well for straining. Just make sure it’s damp before you start to prevent any juice from soaking into the cloth.
  • Watch the Temperature: When heating the juice, use a thermometer to keep it at exactly 190°F. This ensures proper pasteurization without overcooking the juice.
  • Let the Juice Settle: The longer you let the juice settle in the fridge, the clearer it will be. If you’re aiming for crystal-clear juice, don’t rush this step.
  • Prep Your Jars in Advance: Have your jars ready and hot before filling them with juice to ensure a good seal and avoid any cracking from temperature shock.

Key Ingredients and Tools

When making this juice recipe, a few specific tools and ingredients will help ensure everything turns out perfectly. Here are a few to keep in mind:

A flat lay of canning tools and supplies, including jars, lids, a water bath canner, a ladle, and a jar lifter.
  • Jelly Bag or Cheesecloth. This is essential for straining the juice to achieve a clear, smooth result. If you don’t have a jelly bag, dampened cheesecloth works just as well.
  • Water Bath Canner. A must for safely preserving the juice, ensuring it stays fresh and shelf-stable for months. If you’re new to canning, you can find a water bath canner at most kitchen supply stores or online.
  • Seedless Grapes. These are crucial for making smooth, drinkable juice without the hassle of removing seeds. You can usually find them in the produce section of any grocery store.

These three items will make sure your juice is smooth and safe to drink. Once you have cheesecloth, you’ll find it useful for other things too, like canned apple juice and homemade yogurt.

Serving Suggestions

For a fun and kid-friendly homemade party, serve a cheese and cracker tray with pepper jelly, fresh fruit salad, and sub party sandwiches.

Troubleshooting and Help

Can I use regular grapes with seeds for this recipe?

You can, but it’s a lot more work. You’ll need to strain out the seeds, which can be a bit of a hassle. Seedless grapes are definitely the easier option here.

Do I really need to let the juice settle in the fridge for 24 hours?

Yes, it’s worth the wait! Letting the juice settle helps any sediment drop to the bottom, so your final juice is clear and smooth. Skipping this step could make your juice a little gritty.

Can I skip the sugar?

Absolutely! The grapes have plenty of natural sweetness. If you like your juice less sweet or want to avoid added sugar, you can leave it out. The juice will still taste great.

How long does the juice last once it’s canned?

Properly canned and sealed jars can last up to 18 months in a cool, dark place. Just make sure the seals are good before storing them away.

Do I need a water bath canner, or can I use a regular large pot?

You can use a large pot if it’s deep enough to fully submerge the jars with at least 2 inches of water above them. Just be sure to use a rack at the bottom to keep the jars from sitting directly on the pot.

Storing Leftovers

Pantry: Once your grape juice is canned and the jars have properly sealed, store them in a cool, dark place like a pantry or cupboard. The juice will stay fresh for up to 18 months. Make sure to check the seals before storing, and remove the rings from the jars to prevent rusting.

Freezer: If you’re wondering about freezing, grape juice doesn’t freeze well after canning. The process can change the texture and clarity of the juice. For the best results, stick with canning and enjoy your juice straight from the jar.

I much prefer canning grape juice to store-bought. You get pure and delicious juice all year long. Just take your time with it and don’t rush the process. This juice is perfect for drinking (duh!) but also for sharing! I hope you enjoy making your own grape juice.

Several mason jars filled with bright red grape juice, surrounded by fresh grapes and a bowl of crushed ice.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

Learn More

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. Im enjoying your recipes and content.
    Have you ever picked Concord grapes from a vineyard? They have grapes for picking at some orchards that make amazing flavored grape juice as well.

    Reply