Grape Table Syrup

1 1/4 cups grape puree or grape juice
1 1/2 cups sugar
1/4 cup corn syrup
1 tablespoon lemon juice

Combine ingredients. Bring to a rolling boil. Boil one minute (count time after mixture comes to a boil that cannot be stirred down). Remove from heat; skim off foam. Pour into preheated half-pint jars. Cool; cover and store in refrigerator.

Yields about 2 half-pints

Grape Puree:
Wash and destem grapes. Crush enough grapes to provide juice in the bottom of the cooking vessel. Remaining grapes may be crushed more easily after they are hot. Heat grapes for 8 to 10 minutes at low temperature (not over 180 degrees) to loosen skins. Do not boil. Put through a food mill or wide-meshed strainer. Discard skins and seeds. The remaining product is the puree, which may be canned or frozen.

Source: Florida Grape Growers Association