I am sad to report that my “secret spot”for picking the Mustang Grapes was cut back by the City of Houston this spring so I was forced to find another source. I was able to forage a little over 3 gallons of grapes. It is a hot sweaty endeavor to gather up the grapes as they ripen at the beginning of July. It was 95 degrees F and 80+% humidity when I was picking. I was thoroughly soaked when finished.
Many times I can find nice clusters like this but most of the time I’m not so lucky. Photo from the attached article- I can’t take credit for it.
Preparation of the grapes takes some time. I spend the time to de-stem all of the grapes but have discovered that the time consuming effort may be a bit of overkill. I am attaching a link to a recipe that simplifies the process and leaves the stems on. Just a note, I do not wear gloves when I pick and then de-stem the grapes. My hands have experienced a mild but persistent itching sensation for a day plus after handling the grapes. I will use glove next time both while picking and then skip the de-stemming step.
My recipe calls for 5 cups of strained juice….. I don’t force it through the cheesecloth as I like clear jelly. The jelly is a very sweet yet tart jelly with 7 cups of sugar. I use Sure Jell pectin and a tablespoon of butter. I find that I need to boil it at a full rolling boil for almost 6 minutes before it reaches the jelling point I like. The boiling process foams up very high so a deep pot is a necessity. I find that once removed from the heat the foam falls quickly and leaves little if any foam to skim off before ladling into the jars. I process for 10 minutes in a boiling water bath.
The photos don’t quite do it justice. The color of this jelly is amazing! I made 6 sample/gift size jars with this batch. I will make a couple more batches for a total of 30+/- half pint jars. And yes, I will part with a half pint jar for $6.00 or an appropriate barter!
The attached article has a recipe that differs very little from mine but does include a 1/4 cup of lemon juice to aid in the setting of the jelly and a 1/4 cup less grape juice. A word of advice, unless you have large sized equipment, do single batches and always measure everything meticulously. Test your jelly to ensure it has boiled long enough. The attached article as a great explanation and photos illustrating how to check your jelly.
https://jennifercooks.com/how-to-make-wild-mustang-grape-jelly/
TTFN
Bishop
The Belmont Rooster
Jul 29, 2019 @ 05:56:22
NICE! I can almost taste the jelly! Thanks for sharing!
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Bishop
Jul 29, 2019 @ 18:16:48
I wish there was a way to hand out a virtual taste to everyone so they can experience the unique flavor. Thanks for the comment.
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The Belmont Rooster
Jul 29, 2019 @ 18:21:54
My grandmother made jelly from grapes, blackberries, huckleberries… They were amazing!
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hip2baclip
Jul 29, 2019 @ 09:23:13
That’s a lot of work! It sounds mighty tasty Bishop.
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Bishop
Jul 29, 2019 @ 18:14:07
It is a lot of work but I truly enjoy making jams and jellies. The Mustang grape jelly has a unique flavor. I have one customer that bought up about 1/3 of last year’s canning.
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Debra
Jul 29, 2019 @ 23:20:21
You get a prize for the hard work! Beginning with foraging for the grapes and then processing in such hot weather. It surely is delicious, but I think the reward must also be in the accomplishment. I’m truly admiring, Bishop!
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Bishop
Jul 30, 2019 @ 16:59:44
Thanks Debra. When I focus on the tasks that bring me pleasure and also makes goodies that I can share, it feels less like work. I love the smiles and the sight of fingers being licked savoring the treats.
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Debra
Jul 30, 2019 @ 22:18:55
I can understand the reward! đŸ™‚
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