• Grapes – well ripened, sufficient to fill a 10L pot
  • Water – ½ cup per large pot of grapes
  • Honey – 750g per 4L of strained grape juice

Equipment required

  • One large stainless steel pot (say 10L)
  • Preserving jars, well washed and dried and put in the oven to sterilise.100 degrees C for at least 20 minutes.

(Check jars for any cracks or chips around the top)

  • Seals – sterilised in boiling water in a small bowl
  • Preserving rings – need to be clean but not sterilised
  • A cheese cloth straining bag


  • Pick grapes and pluck them off the stems.
  • Wash grapes and put in a large bowl.
  • Crush grapes well using your hands or use a potato masher.
  • Pour crushed grapes into a large pot (crushing is important to increase the yield of juice)
  • Add ½ cup water.
  • Bring the mixture to the boil and then simmer until you can’t easily identify individual grape pulp and until the seeds have separated. This could take 30-40 minutes.
  • Once the grapes are cooked sufficiently, ladle them into the cheese cloth straining bag, which is positioned over a large bowl. Most of the juice flows through quickly. Store in fridge overnight.
  • Hang the straining bag overnight, above a bowl to catch a residual amount of juice.
  • After all the juice is strained, measure it by volume as you transfer it into a large pot.
  • Estimate how much honey needed for the total quantity of juice (refer above).
  • Add the honey to the grape juice. Bring juice to the boil. Gently simmer for 10 minutes.
  • Pour the simmering juice into a hot sterilised jar.
  • Fill jar completely to overflowing.
  • Use a sterilized seal to place on the jar.
  • Screw down firmly with a clean preserving ring.
  • Complete the process one jar at a time.
  • Leave the jars undisturbed for a few hours until completely cool.
  • Remove the preserving rings. Check to see that each jar is fully sealed.
  • Wash each jar carefully, dry and store in a dry, cool place.
  • When serving the juice it may be diluted with a little cold water.