How to Make Grape Syrup

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6 Recipe Ratings

Co-authored by Amber Crain Reviewed by Ashley Crawford

Last Updated: March 10, 2025 References

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Easy Grape Syrup

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Fresh Grape Syrup

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Ingredients

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Video

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Q&A

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Things You'll Need

ARTICLE

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Grape syrup is delicious, easy to make, and you can use it in so many ways! If you need to whip up some syrup fast, use grape jam or jelly to create a simple syrup. It takes a little longer to make syrup with fresh grapes, but the results are more than worth it. Use your grape syrup in your favorite cocktails, to make grape soda, or as a topping for oatmeal, ice cream, pancakes, and more!

Ingredients

Easy Grape Syrup

1 cup (220 g) of grape jam or jelly
½ cup (118 ml) of light-colored corn syrup
¼ cup (60 ml) of water

Makes about 2 cups (473 ml) of syrup

Fresh Grape Syrup

1 pound (453 g) of purple grapes
1½ (330 g) cups of sugar
¼ cup (60 ml) of corn syrup
1 tablespoon (15 ml) of bottled lemon juice

Makes about 2 cups (473 ml) of grape syrup

Method 1

Method 1 of 2:

Easy Grape Syrup

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Measure out 1 cup (220 g) of your favorite grape jam or jelly and pour it into a small saucepan. Add ½ cup (118 ml) of light-colored corn syrup and ¼ cup (60 ml) of water and stir the ingredients to combine them.
As the mixture heats up, continue to stir it occasionally with a spoon or other utensil. Don’t let it come to a boil! Keep heating the mixture until the jam or jelly melts into the liquid ingredients.

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Beat the syrup mixture with a whisk if it doesn’t look smooth enough. Once the jam or jelly melts, remove the saucepan from the heat. You can use a wire whisk or a rotary beater to create a smoother consistency, if desired.
- If you're happy with the current consistency, you can skip this step.
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Use the syrup as a topping or as a base for drinks. Grape syrup makes a great topping! You can drizzle warm grape syrup on oatmeal, yogurt, ice cream sundaes, pancakes, and more. You can also use the syrup in your favorite cocktail recipes or mix it with a little soda water to make a refreshing grape drink.
- Try adding a splash of grape syrup to champagne for a bubbly treat.
- Grape syrup pairs wonderfully with warm, fresh biscuits.^{[1]
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- Refrigerate leftover syrup in an airtight container for up to 1 week.

Method 2

Method 2 of 2:

Fresh Grape Syrup

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1
Rinse off 1 pound (453 g) of grapes and remove all of the stems. Place the purple grapes in a colander and put the colander in your sink. Rinse off the grapes thoroughly, remove them from the vine, and pull off any remaining stems.^{[2]
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- This recipe yields about 1 pint (473 ml) of syrup. You'll need about 1 pound (453 g) of fresh grapes to create enough puree for that yield.^{[3]
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Transfer your destemmed grapes to the pot and add water. You only need to use just enough water to prevent the grapes from sticking to the pot.^{[4]
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Keep an eye on the pot as the mixture heats up. Don't let the water come to a boil! The hot water loosens the grape skins, but you don't want to grapes to cook.^{[5]
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Drain the grapes and remove the skins and seeds. Turn off the burner and use the colander to drain the hot water. Give the grapes a few minutes to cool. Then, remove the skins and lightly press on each grape to remove the seeds.^{[6]
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- The skins will come off easily if you pinch them.
- Gently press the grapes to remove the seeds. The seeds should pop right out.^{[7]
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Place a wide mesh strainer over a large bowl. Dump the grapes into the strainer and use a spoon to push them through the strainer. The resulting pulp is grape puree.^{[8]
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Sterilize 2 half-pint (236 ml) glass jars in boiling water. Put the jars in the boiling-water canner or large pot and add enough water to completely cover them. Bring the water to a boil for 10 minutes to sterilize the glass. Fish the jars out with tongs 1 at a time and place them on a clean surface.^{[9]
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- If you don't have a boiling-water canner, use a large pot that’s at least 2 inches (5.1 cm) taller than your jars.^{[10]
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- Use jars with metal lids. You don’t need to sterilize the lids, though.^{[11]
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Measure out 1¼ (275 g) cups of your grape purée and dump it in a saucepan. Add 1½ cups (330 g) of sugar, ¼ cup (60 ml) of corn syrup, and 1 tablespoon (15 ml) of lemon juice. Give the ingredients a quick stir to combine them.^{[12]
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Bring the mixture to a boil and let it cook for 1 minute. Set the heat to HIGH and bring the mixture to a rolling boil. Continue to boil the mixture at this temperature for 60 seconds. Then, remove the saucepan from the heat.^{[13]
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- If your mixture develops foam, use a metal spoon to skim it off the top.^{[14]
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Pour the syrup into jars and process them in a water bath for 10 minutes. Carefully transfer the syrup mixture into the 2 freshly sterilized jars. Don’t fill the jars to the brim! Leave ¹⁄₄ inch (6.4 mm) of headspace. Then, screw on the lids and wipe the rims. Place the filled jars in a boiling water bath for 10 minutes to process them.^{[15]
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- Store unopened syrup at room temperature. Once you open a jar, store the leftovers in your fridge.
- Try drizzling your grape syrup on oatmeal, yogurt, ice cream sundaes, or pancakes.

Community Q&A

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Question

I already have juiced my grapes by steaming them. What are the proportions of grape juice to corn syrup and sugar?

Community Answer

Use two cups of the grape juice to one and a half cups of sugar. Bring it to a boil then turn the heat down and simmer for 10 minutes. Remove from the heat when it starts to thicken, placing in a glass jar then into the refrigerator.

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Question

Could I use more sugar instead of corn syrup?

Community Answer

Yes. Corn syrup was used so the texture could be more condensed and sweeter, but sugar could be substituted.

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Question

Should I put the lids on my jars right away after pouring the syrup into them or let them cool first?

Community Answer

Depends on how long you plan to keep the syrup. If you seal them immediately in glass jars with a tight metal lid you can keep them in a cool dark place for up to 3 months. If you intend to use up the syrup within a week there is no need, and you can let it cool and store it in any container you like. Either way, once opened it should be used up in a week.

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