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Does anyone out there know how to make WILD GRAPE JAM OR...

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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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Does anyone out there know how to make WILD GRAPE JAM OR JELLY? THey have those tiny seeds in them? And, if you know of any other ideas to use these grapes in? I live in WI..
Thanks much!


Answer by Tammy
Submitted on 10/4/2003
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Spicy Wild Grape Jelly
Ingredients
3 lbs partially ripened grapes
2 lbs fully ripened grapes
8 cups sugar
cup water
1 tsp ground allspice
1 tsp whole cloves
1 tsp ground cinnamon
2 oz liquid pectin


Stem and wash grapes. Place in a deep saucepan and crush using a hand masher. Add the allspice, cloves, cinnamon and water and mix thoroughly. Cover and bring to a boil and simmer for 15 minutes. Strain mixture through a food mill, then through a jelly bag. Save pulp to make grape butter, if desired. Place grape juice into saucepan, then add sugar and boil till the sugar is completely dissolved. Add pectin and hold at a boil for 2 full minutes. Skim off foam and pour into hot, sterile jelly jars and seal.



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Wild Grape Conserve
Ingredients
3 lbs fully ripened grapes
1 cup water
4 cups sugar
1 cup orange pulp
2 cups seedless raisins


Stem and wash grapes. Peel away skins and place them into a saucepan with the water. Cook for 15 minutes. Cook the peeled grapes without water for 10 minutes. Remove and press through a food mill. Combine the two and add sugar, orange pulp and raisins and cook over a medium heat for 40 minutes while stirring frequently. Skim off foam and pour into hot, sterile jars and seal. Allow to age 1 month before serving.



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Wild Grape Jam
Ingredients
3 lbs of partially ripened and fully ripened grapes, mixed
cup water
1 cup sugar per cup of juice
3 oz liquid pectin


Stem and wash grapes. Crush in small amounts in the bottom of a deep saucepan. Add water and bring to a boil. Simmer for 10 minutes. Strain mixture through a food mill. Measure juicy pulp into a saucepan and add sugar as directed above. Boil for 1 minute, then add pectin. Boil again for 1 full minute. Skim off foam, pour into hot, sterile jelly jars and seal.



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Wild Grape Jelly
Ingredients
5 lbs wild grapes
cup water
8 cups sugar
2 oz liquid pectin


Use 3 lbs of partially ripened grapes and 2 lbs of fully ripened grapes for this recipe. Wash and stem grapes, then place into a deep saucepan. Crush with a hand masher. Add water and bring mixture to a boil, then cover and simmer for 15 minutes. Strain cooked fruit through a food mill, then through a jelly bag. Save pulp for grape butter, if desired. Place juice in a saucepan and add sugar. Bring to a boil, then add pectin and boil again for 1 full minute. Skim off foam and pour into jelly jars and seal.



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Wild Grape-Lemon Balm Jelly
Ingredients
3 lbs fully ripened grapes
cup water
1 cup sugar per each cup of juice
one handful of lemon balm sprigs
3 oz liquid pectin


Stem and wash grapes. Crush in small amounts in bottom of saucepan, then add water and bring to a boil. Simmer for 10 minutes. Strain mixture through a food mill and then through a jelly bag. Tie bundle of herbs together. Place juice in saucepan and suspend bundle into juice. Swish the herb bundle through the juice. Flavor is determined by how long the lemon balm remains in the juice. Remove bundle and add sugar as directed above. Bring to a boil for 1 full minute, then add pectin and continue to boil for 1 full minute more.

 

Answer by fluff
Submitted on 2/25/2004
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I use the wild grape juice concentrate.
I boil 12 lbs of plucked grapes and 3 cups of water. simmer them on very low heat for 2 hrs, drain the juice from the grapes through a nylon pantie hose. Do not squeeze the grapes ,it makes the juice cloudy.Add 5 lbs. of sugar to 12 cups of juice and 100 grams {2 boxes}of pectin crystals. stir and boil 5 minutes.Bottle in hot jars or bottles
When cool store anywhere. You add this concentrate to water and make delicious grape juice. It's very healthy and full of vitamins.



















 

Answer by RqAdHSxIyC
Submitted on 2/25/2006
Rating: Not yet rated Rate this answer: Vote
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Answer by honeybee
Submitted on 7/11/2006
Rating: Not yet rated Rate this answer: Vote
I make grape jelly using Welches juice and follow the directions on the pectin box.

I also have raspberries and do not like the seeds in my jelly. After boiling them for 5 minutes to make a liquid, I wait for them to cool and little by little squeeze them through a cheese cloth (you will need to use a few layers at a time).

I tend to squeeze it a lot to get as much as pulp as possible before they start to break through the cheese cloth. It isn't jam, but its a nice thick jelly.

 

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