Total Time: 10
Yield: 1-1/2 quarts
"When I was a teenager in New Hampshire in the 1950s, we had a Concord grapevine that grew on the side of the woodshed," wrote reader Lucille Mitchell in Yankee's September 1999 issue. "In the fall, my mother picked the large purple grapes and made grape catsup. Its spicy aroma filled the house and tickled our appetites. It made an excellent addition when served with meat and fowl. The thought of it brings to my mind fall's crisp, cool days and hills of beautiful foliage. I am now old and a long way from home, and these are the things I miss."
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- 4 pounds Concord grapes
- 2 pounds granulated sugar
- 2 cups white or cider vinegar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice
- 2 teaspoons ground cloves
Combine ingredients in a large (4- to 5-quart) heavy-bottomed pot over high heat and bring to a boil. Reduce heat to low and gently simmer until grapes cook down and juice thickens, about 1 hour 45 minutes. Pass through a strainer to remove seeds and skins. Pour catsup into sterilized jars and process for 10 minutes in a boiling-water bath.