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What's Grape Molasses? It's Grape Must (aka grape juice) reduced by simmering until it becomes syrupy. It's a natural sweetener that has been used a lot in Ancient times (before sugar was discovered). Grape Molasses can be used in various recipes from making cookies like the Greek Moustokouloura Cookies to sweet pies and cakes.
Ancient Greeks used it a lot, in all of its forms from its light syrupy form, to thickened Grape Molasses that's called Petimezi (that was also used as a cough syrup).
    The 3 different stages
- Grape Must: Raw grape juice made by pressing the grapes with a kind of weight in order to release their juice. The juice is then passed through a strainer. At this point, Grape Must can either be used to make wine (wild yeasts will eat the sugar and turn it into alcohol) or cooked in order to stop the fermentation process and produce either Grape Molasses or Petimezi.
- Grape Molasses:Â Grape Must that simmers for quite some time until it thickens like a syrup (reduced to â…“ ).
- Petimezi:Â Thick like honey, it's made by simmering grape must until it gets reduced down to 10%.
FAQS
What Type Of Grape Shall I Use?
Any type. It doesn't matter if they're red or white. Although sometimes red grapes are preferred when making Molasses to use in desserts like cookies because they give a darker, more appetizing color. Other than that the results are pretty much the same. A very very sweet liquid.
Only 1 Ingredient... Grapes!
It's the only ingredient you need. Old-fashioned recipes would instruct to add ash from burned woods when simmering the must. This way all dirt would rise on the surface making it easier to skim off. There is really no need for this just keep an eye when it starts to simmer so you can skim all the dirt off. Preferably with a spoon so everything gets removed.
And although you don't need any other ingredient other than the grape juice itself, you can add some nice flavors to it. Like cinnamon or cloves. Some like to add a few drops of lemon juice for an extra tanginess but that's up for you to decide. Traditionally in Greece Apple Geranium leaves are added for flavoring a few minutes before removing from heat. This plant gives the distinctive flavor to grape must when it's used to make traditional Greek recipes like Moustalevria.
Why Can't I Use A Blender To Juice The Grapes?
Because Grape Must needs to be clean from skins and seeds and a blender will just blend it all in.
How To Make Grape Molasses:
What you will need:
- 2 large cooking pots
- a strainer
- a weight either wooden or steel
- a cheesecloth
- 5 kilos /11 pounds of grapes
- Remove most of the leaves, stems, or branches.
- Wash the grapes very well by letting them soak in a sink filled with water for a few minutes.
- Transfer grapes to a strainer and let dry for a while.
- Add grapes to a large pot and press with a weight to release their juices.
- Lay a cheesecloth inside a strainer and start pouring the juice.
- Once all the Grape juice is strained and clear add to a large cooking pot and bring it to a boil.
- Reduce heat and skim off all the foam and dirt that rises on the surface.
- Simmer until Grape juice gets reduced by half and is thick like a syrup (usually takes close to an hour).
- At this point, you may remove from heat as the Grape Molasses is ready and store in sterilized glass jars in the fridge for up to a few months.
- If you want to make Petimezi just keep simmering until it's reduced down to 10% of the starting liquid.
Recipe
How To Make Grape Molasses
Ingredients
- 5 Kg / 11 pounds Grapes
Instructions
- Clean the grapes from most of the braches, and leaves and wash well. Let them drain in a strainer.
- Place in a large pot and press using a weight until all the grapes are juiced.
- Lay a cheesecloth inside a strainer that you have placed inside a large cooking pot. Pour the grape juice inside to drain.
- Add the clean juice inside a large cooking pot and bring to a boil. Then reduce heat to medium-low. Skim off all the dirt and foam that rises on the surface using a spoon.
- Simmer until the juice gets reduced down to â…“. Then store in sterilized glass jars or bottles for up to a year.
