Grape Juice

There’s nothing prettier than the morning sun shining through jars of freshly canned grape juice.

In fact, I woke up my husband this morning and made him come out to the kitchen to view the breath-taking sight. He appreciates things like this. It’s one of the things I love most about him.

In the bleak midwinter, this grape juice will taste heavenly. Right now, it’s probably a little weak, but given time, this is grape juice at its finest. It needs to set awhile, soak awhile, sleep awhile. One raw, bitterly cold and snowy January evening, my hubby will pop some popcorn, I’ll get out the cribbage board, and we’ll pop open one of these jars. We’ll strain out the grapes and have a taste of late summer goodness.

Those wrinkly old grapes will have turned water into wine (well, juice, really). Miraculous!

As I get older and wrinklier (is that a word?) I hope I seep out enough flavor to leave a little beauty and sweetness in the world. As God steeps us in the ordinary, may we create something extra-ordinary. Perhaps even miraculous.

3 thoughts on “Grape Juice

  1. I used concord grapes. This is grape juice the easy way:
    Wash 1c. (I used more, like an extra 1/3 c.) concord grapes and pour into a quart jar. Pour in 1/3c. sugar and fill jar with boiling water. Process in a water bath canner for 30 min.

    Let sit on your shelf for awhile, like a couple months. When ready to use, just strain out the grapes and chill. Mmmm….

    We picked 10 lbs. for $1/lb. and made 18 quarts. Easy!

    Thanks for reading! Stop in again!

  2. Hmmm. I’ve never heard of Concord grapes, except on like Welch’s Grape Jelly. We have (locally) Muscadines and Scuppernongs. Wonderful flavor but the color leaves a lot to be desired. I might try it anyway!

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