Wednesday, September 3, 2014
Our grape vines are mature (planted in 1969), and they produce a reliable crop each year. We have Concord and Niagara in our small planting.
The first step in jelly making involves selection of those picked and washing the good ones we plan to use.
We cook them in a small amount of water until the individual grapes lose their color.
The grapes are pushed through a sieve to separate the juice from the pulp.
The juice is stored in plastic jugs which are refrigerated for later jelly making. Some will be frozen and can be kept for a long time before being used.
As you can see the purple concord grapes dominate the color of the juice.
Adding pectin and sugar, boiling at low heat, and filling the jars completes the task. We freeze the final product for best flavor... Yum, Yum!!
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Becky Homecky strikes again!! Yummy!
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