Grape Conserve


Quantity: 8 to 9 half-pints

Jar size: half-pints or pints


4½ cups grapes with skins removed (about 4 pounds Concord grapes)
1 orange
4 cups sugar
1 cup seedless raisins
½ teaspoon salt
Skins from grapes
1 cup nuts, chopped fine


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

2. Sort and wash grapes; remove from stems. Slip skins from grapes; save skins.

3. Measure skinned grapes into a kettle and boil, stirring constantly, for about 10 minutes, or until seeds show. Press through a sieve to remove seeds.

4. Chop orange fine without peeling it.

5. Add orange, sugar, raisins, and salt to sieved grapes. Boil rapidly, stirring constantly, until the mixture begins to thicken (about 10 minutes).

6. Add grape skins and boil, stirring constantly, to 9 degrees F. above the boiling point of water (about 10 minutes). Do not overcook; the mixture will thicken more on cooling.

7. Add nuts and stir well.

8. 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 paper towel; apply two-piece metal canning lids.

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

Processing time:

Processing Times for Boiling Water 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

Source: National Center for Home Food Preservation