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I live in Neenah, WI. We have many "wild grapes" along our...

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Question by Deb
Submitted on 9/14/2003
Related FAQ: Rec.Food.Preserving FAQ (v.7.08) Part1
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I live in Neenah, WI. We have many "wild grapes" along our roadside. Is there a recipe out there on how to make wild grape jam or jelly? I say WIld because there are tiny seeds in them...would not want to get seeds in my jelly. Also, any other ideas on recipes for these lovely grapes?
Thanks much...

Answer by varyanna
Submitted on 3/21/2005
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I don't mean to sound harsh, but these are food for wildlife. Since wildlife habitat is becoming more limited, why not leave it as forage. An exception would be if you were needing to "live off the land".


Answer by Sinoed
Submitted on 10/8/2005
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You can make wild grape jelly quite easily.  I used to make it with my grandma when I was little.  I don't have an exact recipe but essentially you need to collect a basket of grapes and some apples to start with.  We used to use the apples to give the juice extra volume since the grapes are so tiny.  What you do is remove most of the leaves & extra stems (although you don't have to pick all the little grapes off a bunch) and put the grapes into a pot with sliced apples.  Then what you do is you boil the entire pot until everything is pretty much like a mush.  Take this and put it into a cheesecloth.  Tie the bundle with a string around the top and suspend the cheesecloth over a pot.  Leave the bag to drip into the pot.  The next day you'll have a pot full of 'juice' to make your jam with. (Don't squeeze the bundle to get the excess out or your jam will be cloudy).  The next part is easy, you can follow a basic jam recipe by adding sugar, certo etc. to make your grape jam.  You'll have to search for an exact recipe on the internet but that's the basic idea - hope it helps!


Answer by Lorraine
Submitted on 10/21/2005
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I used a Champion juicer to extract the juice from the wild grapes I picked along a pathway. The juice was very thick. I did not strain it. I put 5 cups of the juice in a stainless steel pot, stirred in 1 pkg. of pectin crystals when it came to a boil. I boiled this for 1 minute, added 5 cups of sugar, boiled hard for one minute, pored into sterilized jars and sealed. The jam was very tasty and thick and a beautiful colour. I was happy with the results. This made 10-1 cup jars of jam.


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