Wild Grape Jelly Recipes
Grape Jelly (pectin-free method)
Several cups fully ripe grapes, with a few unripe grapes
Sugar (1 cup per cup of juice)
If you add a few unripe grapes to the jelly, they will supply enough natural pectin to gel the juice.
Remove the stems, wash the grapes, and place them in a pot. Barely cover the grapes with water. Mash them, and simmer for 10 minutes. Push the pulp through a coarse sieve or colander to remove seeds and extract more liquid. Strain the pulp and juice through cheesecloth or a jelly bag, then squeeze the bag to extract more juice.
Grape juice forms a precipitate of tartaric acid that will cloud the jelly. To remove the precipitate, let the juice stand in the refrigerator undisturbed overnight. The next day, pour the liquid off, leaving the dregs at the bottom of the container.
Measure the juice, and pour it into a clean pot. Add the sugar. Bring the liquid to a rolling boil, stirring constantly. Boil it for about 3 to 5 minutes, or until it passes the jelly test. Pour the jelly into jars. If it does not gel within a day, there was not enough pectin in the grapes. Reboil the jelly for a minute with a tablespoon or two of pectin.
Mustang Grape Jelly
5 cups grape juice (about 3 1/2 pounds of ripe grapes)
7 cups sugar
1 (1 3/4 oz) box of sure-jel pectin
In a large pot, boil 3 1/2 lb. of clean, stemmed grapes and 1 1/2 c. of water.
Simmer covered for approximately 10 minutes.
Mash and strain out all of the juice with a jelly bag, cheesecloth, sieve, or collander. Measure 5 cups for your jelly recipe, discard or set aside any extra.
In a clean pot, bring juice back to a boil. Add the fruit pectin to the juice and mix well.
Bring to a full boil, and boil hard for approximately 1 minute, stirring constantly.
Add sugar all at once, and bring back to a full boil, again boil hard for approximately 1 minute, stirring constantly.
Remove from heat, skim off foam, and pour into hot jars. Place lids on jars and tighten bands. Process jars in a boiling water bath for 5 minutes, remove, and let cool on a counter.
1 gallon or less fully ripe grapes
Sugar or honey
Heat and extract the juice as you would for jelly. Let the juice sit undisturbed in the refrigerator overnight to enable the precipitate to settle. Pour off the liquid the next day.
Add sweetening to taste, about 1/2 cup sugar per cup of juice for the very sour species. To pasteurize the juice, reheat it to 190F, simmering for 20 minutes. To preserve the flavor and vitamins, do not boil the juice.