How to Make Concord Grape Juice Using a Steam Juicer

Homemade Steamed Grape Juice

Fresh grape juice is one of our favorite treats to make every fall. Once I started using a steam juicer, the process became easier, cleaner, and much faster. Instead of squishing grapes or running them through a food processor, the steamer gently heats the grapes and releases their natural juices. The result is a rich, concentrated grape juice that you can drink warm, chill for later, or can for long‑term storage.

Ingredients You’ll Need

• Washed Concord grapes (remove spoiled or green grapes)
• Sugar — ¼ to ½ cup per quart jar, optional

Preparing the Grapes

Concord grapes are the best choice for homemade juice. They’re naturally sweet and produce that deep purple color everyone loves. Pick through your grapes and remove anything green, underripe, or spoiled. If you wouldn’t eat it, don’t juice it.

How to Steam Grapes for Juice

1. Set Up the Steam JuicerFill the bottom section of your steamer with water according to the manufacturer’s directions. Turn the heat to high. Some people place marbles in the bottom pan so they can hear them rattle when water is still present. I haven’t tried this, but it’s a popular trick.
2. Load the Grapes: Wash your grapes and fill the steamer basket completely. Attach the juice‑collection section and make sure the hose is clamped so juice doesn’t flow out prematurely. Place the grape basket on top and add the lid.
3. Begin Steaming: It will take about 30 minutes before juice begins to collect. Set up a sturdy table next to your stove and place a large pot on it (something that can hold 8–10 quarts of juice).
4. Collect the Juice:Unclamp the hose and let the juice flow into your pot. If the juice slows down or stops, check the grapes. They may have compressed, which means you can add more grapes to the basket.
   Before adding more grapes, carefully check the bottom section to make sure it still has water. If needed, remove the top two tiers with pot holders and refill the water.

Repeat steaming and collecting until you’ve processed all your grapes.

Canning the Grape Juice

1. Heat the Juice Place your collected juice on the stovetop and heat it to 190°F.
2. Prepare Your Jars Sterilize quart jars, gather lids and bands, and heat your water bath canner. The water should be around 180°F, leaving room for jars.
3. Add Sugar Add ¼–½ cup sugar to each quart jar, depending on how sweet you want your juice.
4. Fill the Jars Ladle hot juice into jars, leaving ¼ inch headspace. Wipe rims clean, add lids, and hand‑tighten bands.
5. Water Bath Place jars into the canner, ensuring water covers them by at least 1 inch. Once boiling, process for 15 minutes.
   Turn off heat and let jars sit in the water for 5 minutes before removing.
6. 6. Cool and Store
7. Let jars sit undisturbed for 12–24 hours. Remove bands and check seals. Label, date, and store. Refrigerate any jars that didn’t seal.

Serving Your Grape Juice

This juice is concentrated. Add water a little at a time until it tastes the way you like. It’s always easier to add more water than to fix juice that’s too diluted.

Frequently Asked Questions

Do I need to remove grapes from stems?

No. Just remove spoiled or green grapes.

How long does steaming take?

About 2 hours total, depending on how many grapes you process.

Can I skip the sugar?

Yes. Sugar is optional.

How much water should I add when serving?

Start with 1–2 cups and adjust to taste.

Can I use other grape varieties?

You can, but Concords give the best flavor and color.

Things to Make With Concord Grape Juice Recipe:

• Fruit Punch
• Grape Jelly
• Juice Cocktails
• Sorbet
• Ice Cubes
• Popsicles
• Marinades
• Sauces and Glazes
• Smoothies
• Syrup

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How to Make Concord Grape Juice Using a Steam Juicer

Steamed Concord grape juice is one of the easiest ways to make homemade juice without crushing or cooking grapes on the stovetop. A steam juicer gently heats the grapes until they release their natural juices, creating a rich, concentrated flavor perfect for drinking fresh or canning for later. This method keeps cleanup simple, uses whole grapes, and produces a beautiful deep purple juice every time.

Course: Canning

Cuisine: American

Author: Regina Sober

Equipment

• Steamer
• Water Bath Canner
• canning utensils
• Measuring Cups
• Dissolvable Labels
• Ladle
• Quart Canning Jars
• Large Pot
• Ball Blue Book Guide To Preserving

Ingredients

• washed concord grapes spoiled and green grapes removed
• sugar 1/4-1/2 cup per quart jar

Instructions

Steaming the Grape Juice

• Pick your grapes and remove any spoiled or green grapes.
• Fill your steamer bottom with water to the maximum per directions and put on high heat. Some people have put marbles in this section so that when the marbles move, they know it still has water. I have not tried this.
• Wash the grapes and place into the steamer basket of your steamer and fill it.
• Add your steamer collection section and make the sure the hose is clamped and up so no juice flows out.
• Place the steamer basket on top and add the lid to the steamer. This will take some time before juice is ready to flow, but check in 30 minutes.
• While you are waiting, get a card table that can fit to the front and side of the stove and place a large pot to collect the juice of the grapes. The pot should be able to hold 8-10 quarts.
• Release the hose into the pot and allow the juice to flow.
• If it juice stops flowing, check to see if the grapes have compressed. If they have, you may want to add additional grapes to fill the steamer basket again.
• Before you do add more grapes, you may want to carefully check to see if the bottom section needs water and carefully add (after removing the top 2 tiers of the steamer). Use pot holders.
• Repeat processing the grapes until the pot is full. If needed get another pot to process.

Canning the Grapes

• Place your juice on the stove top and bring to a boil and reached Temp 190℉
• While the juice is heating up, prepare your canning jars and gather your lids and seals. Also turn on water bath canner full of water for processing jars. (leaving space for jars, so don't fill to top. The water should be at least 180℉ or close to it.
• Add 1/4 cup to 1/2 cup of sugar in each quart jar.
• Ladle the juice into the jar, leaving 1/4 inch headspace on the jars.
• Wipe the rim with a wet clean cloth.
• Place the lid on the jar and hand tighen the band onto the jar.
• Place the jars into the water bath canner once the water and juice are about the same temperature.
• Allow the water to go over the jars by at least 1 inch.
• Once the jars have reached a boil, process in the water bath for 15 minutes.
• Turn off the heat and allow the jars to sit in the water for 5 minutes before removing.
• Allow the jars to sit untouched for 12-24 hours. (we cover to keep cooler air from cracker jars)
• Remove the bands and check to make sure the seals do not come up and the dome is down in the middle.
• Label and date the jars. Refrigerate any jars that did not seal and use quickly.
• To serve, add a little water to the juice to taste. It's easier to add water than it is to remove.

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