Spiced Grapes
Nestled in between the categories of all things pickled and beautiful chutneys you’ll find this fabulous gem. Amber-hued grapes, gently simmered with a bundle of spices including cinnamon, cloves and star anise along with a touch of lemon and bright tang from white wine vinegar.
Equipment
- Large kettle
- Cheese cloth
- 5 pint size jars with lids
- Canner, if processing
Ingredients
- 5 pounds sweet green seedless grapes
- 6 cups sugar
- 1 cup white wine vinegar, with 5% or greater acidity
- ½ cup water
- 5 slices lemon, seeds removed, 1 lemon
- 5 small pieces cinnamon sticks, each about 2" to 3" in length
- 1-½ tablespoons whole cloves
- 1 tablespoons whole star anise, about 6 to 7 pieces
Instructions
- Thoroughly wash the grapes, remove them from the stems and slice in half lengthwise – you should have about 12-½ cups.
- Toss the grape halves into a large kettle or stockpot. Add the sugar, wine vinegar, water and the lemon slices.
- Tie the whole spices up in a bundle using cheesecloth and twine. You can also place the spices in a large diffuser.
- Place the kettle over medium heat, stirring occasionally until the sugar is completely dissolved.
- Continue cooking until the grapes are somewhat translucent and golden in color, about an hour to an hour and a half, stirring occasionally. The grapes will darken from the spices and the syrup will thicken slightly as it cools.
- Remove the spice bundle from the kettle and when it’s cool enough to handle remove the spices. Divide them between 5 clean and sterilized pint-size jars
- Ladle the grapes into the jars, making certain that each jar has a slice of lemon. Fill the jars leaving about ¼” headspace if you’re planning to can them in a water bath.
- Process the jars in a water bath or keep refrigerated.
Notes
If you're new to canning, Ball Canning’s site has great tips on the process. Go to their website for more information – https://www.freshpreserving.com