This year, my first batch of forgaged grapes went towards making wine.
I have almost 3 gallons fermenting, but when the crushed grapes are removed (they are in a mesh bag), and I go through the process for extended fermentation and clarifying, I’ll probably wind up with about 2 gallons. So, I went for another round of grapes from my closest sources and gathered another 2 pounds of grapes, plus a couple of ounces. Referring back to last year’s post, I made another batch of jelly. The main difference is that this year, I was short on the juice by just a little over a cup. So, I pulled out a pint of crab apple juice that I canned last year and brought the measurement up to 5 cups.
Crab apple juice that has been made from cooked crab apples, and strained, is supposed to be high in pectin, too.
I followed the instructions and wound up with eight 1/2 pints and a little extra that I stuck in the fridge.
As I write this, the *ping* of sealing lids is making me happy! Will one of these jars be a ribbon winner at this year’s N.C.State Fair? Time will tell.
Here’s a link to last year’s post with instructions for making the jelly. (Store bought or farmer’s market bought grapes are usually bigger and juicier…but they ain’t free!) https://mmmfoodies.wordpress.com/2013/10/28/wild-muscadine-grape-jelly/
This year, I have a compost bin, so I’ll be composting the grape skins/seeds. Since the seeds have been boiled, they should compost and not germinate.
I pulled the little extra jar from the refrigerator, once it had chilled and sampled it…a little tart, great grape flavor. The texture good…not loose. Good stuff. This would qualify as “spoon fruit”!