How To Make Juice & Jelly From Garden Grapes!

Harvest season is always a bit of a blur, so no harm in freezing grapes until you have the time to process them!

I froze two large ziploc bags FULL of grapes. It yielded just over 3 litres of juice.

IMPORTANT: Grapes naturally contain tartaric acid. When heated and, more importantly, cooled, tartaric acid forms tartrate crystals that look and feel like glass shards. Although it’s totally safe to eat, they’re sharp and just not that appetizing. To fix this, let your juice to sit overnight in the fridge and then filter out the crystals (and excess sediment - that sink to the bottom) the next day.

Coffee filters work well to catch all the sediment. I heard pillow cases work too.

Jelly Recipe:
1 litre grape juice
3 cups sugar
1 box pectin (powder)

Add juice and pectin first. Get to a rolling boil, then add sugar until dissolved. Scoop off any foam that appears, then pour into your jars.

Makes about 1.25 litres

We like our jelly a little less sweet. Add an extra cup of sugar if you want more sweet.

Although they are more challenging to grow from seed, I do have these organic red concord seeds available in my online store! ➡️ https://thesuperiorgardener.ca/produc...

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