I foraged some grapes again this year. Initially, I was afraid that I wasn’t going to get enough to do anything with, when I found that my usual “big producing spot” was practically bare this year. Luckily, a couple of other spots were very productive. I wound up making a 5 gallon batch of muscadine-blueberry wine ( I had eleven pounds of fresh blueberries in the freezer.) The rest of my grapes sat in the fridge for weeks. I knew I would run out of time to enter anything into competition at the state fair this year, so I just didn’t rush.
In the meantime, my wife bought some Grenache grapes for some function and never used them, after I told her they were not seedless.
So, I wound up with about 3 lbs of muscadine grapes and about 2 lbs of the Grenache. The grenache have a kind of mild Concord flavor, so I thought they would just add a little intensity to the grape juice.
I followed my recipe from 2013 ( https://mmmfoodies.wordpress.com/2013/10/28/wild-muscadine-grape-jelly/ ) and wound up with 8 1/2 pint jars and a single 4 oz jar.
Should be enough to give a few away and get through the Winter.