The sun, with all those planets revolving around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do. —Galileo
With grape concord pie filling tucked away for future desserts, I used the last of the concord grapes to make grape butter. As I type this, the entire house is filled with the scent of simmering grapes and spices. What an absolutely heavenly aroma, much like mulled wine.
Here's the recipe I used, from Wenger Grapes. I modified it by pureeing the skins with the pulp after the seeds had been removed, to make a smooth butter.
1 1/2 pounds stemmed grapes
1 tablespoon grated orange peel
1 cup water
2 1/2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
Wash grapes; separate skins from pulp. Cook pulp until soft; sieve to remove seeds. Add orange peel and water; cook 10 minutes. Add skins; heat to boiling. Add sugar and spices; cook till thick. Pour into hot, sterilized jars. Seal immediately. Makes about four cups.