Grape Conserve


Quantity: 7 half-pints

Jar size: half-pints


2 quarts stemmed grapes (about 4 pounds)

6 cups sugar

1 cup chopped walnuts or nut of choice


1. Sterilize canning jars and keep hot;  prepare two-piece canning lids according to manufacturer's directions.

2. Sort and wash grapes; remove from stems. Remove skins from grapes by bringing water to a boil in a saucepan and also have a bowl filled with iced water. Take a cluster of grapes and dip it in a few seconds in the boiling water, then stop cooking by plunging the cluster into the iced water. Skins will now be easy to remove.

3. Cook skins 15 to 20 minutes, adding only enough water to prevent sticking. Cook pulp without water until soft. Press cooked pulp through a sieve or food mill to remove seeds.

4. Combine skins, pulp and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves.  Cook rapidly until thick about 15 minutes.  Stir to prevent sticking.  Add nuts the last 5 minutes of cooking. 

5. Remove from heat; skim off foam.

9. Fill hot conserve immediately into hot, sterile jars, leaving ¼ inch headspace.

10. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

11. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min


So Easy to Preserve, 6th edition, 2020