Wash grapes and remove skins by pinching at end opposite stem, Reserve skins. Place pulp in sauce pan and bring to a boil, cook a few minutes until pulp is soft. Put through strainer or food mill, while pulp is hot, to remove seeds.

Mix strained pulp with skins. Stir in sugar, flour or tapioca, lemon juice. Idea: Try using Canadice Red Seedless or Venus Blue Seedless.

  • 4 ¼ cups Concord Grapes
  • 2 tsp lemon juice
  • 1 cup sugar
  • ¼ cup flour or 2 tbsp. quick cooking tapioca

3 Ways to Use Grape Filling

  1. Place filling between 2 UN-BAKED pie crusts. Bake at 425 for 15 minutes; then at 375 for 45 minutes.
  2. Place grape filling in pastry lined pan. Sprinkle oat streusel on top.
  3. Pour filling into 8 inch square or round pan or oven proof bowl. Dot with margarine. Bake in hot oven (400 degrees), about 35 minutes, until bubbling hot. Remove from oven, cover with Biscuit Topping; return to oven and bake about 20 minutes. Serve warm.