The verdict is in on the wild grape jelly I made last night. Yummy! And the texture is wonderful. I worried that it would end up too thick and hard to spread, sort of Jell-O-like, but it's perfect. Would I do it again? Absolutely! But I'll pick more grapes next time so I can make more of it at once. Maybe I'll even make strawberry jam next year from the berries in our garden.
The other good news is that my all-time favorite peanut butter, Peter Pan, is back in production. In the past several months while it has been off the shelves, I tried other peanut butters, even some of the natural ones. There is nothing like Peter Pan Creamy Peanut Butter, unless it's Honey Roasted Peter Pan Peanut Butter, which I haven't yet seen in the stores, but their website says it's out there.
Wild Grape Jelly
3 lbs. wild grapes, stemmed
3 cups water
4 1/2 cups sugar
1 (85 ml) package liquid pectin
- In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
- Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
- Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
- Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
- Bring to boil over high heat, stirring constantly.
- Stir in pectin.
- Return to full boil and boil hard for one minute, stirring constantly.
- Remove from heat and skim off foam with a metal spoon.
- Pour into sterilized jars, leaving 1/8 inch headspace.
Oops! I forgot a step . . .