Sugar free Grape Syrup is a delicous Topping for Pancakes and Rice Pudding
Remove the grape from the stem, wash and dry well.
Juice them in a juicer. I obtained 2 1/2 litres of grape juice from 4 kg of grapes.
Strain grape juice through a fine-mesh strainer or gauze cloth.
Pour the grape juice into a saucepan and boil while skimming off the foam with a ladle.
Lower the temperature and simmer for 2-3 hours until it thickens. But don’t let it thicken too much, as it will become even thicker once it has cooled down.
Leave to cool and then store in a jar with a screw top. After simmering for 3 hours, you will end up with about 300 ml of grape syrup.
It will keep in an airtight jar in a cool place for about one year.