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Wild Grape Jelly

There are a few patches of wild grapes that grow near my home in Minnesota on gravel roadsides and a park called eagle’s nest. Fitting for where the birds go to feast. We also have a few varieties growing in the garden. We like the wild grapes for the tartness, extra vitamin C content, and the deep violet coloration for extra antioxidants. Great for getting through the winter and boosting immune systems. Now to making wild grape jelly!

Wild Grape Jelly


8 cups grapes

2 cups of water

6 cups of sugar

5 tbsps. of powdered pectin

Juice of ½ of a lemon

4 - 8 oz. wide mouth canning jars

Place grapes in a 16 oz stockpot to boil and smash the grapes to get the juice out.

Once the berries are done, strain out the stems and berries.

You should have about 6 cups of juice left.

Add sugar, pectin and lemon juice and stir until combined. You may add in a little butter to prevent foaming.

Cook for 1 hour or so making sure to check the jelly to see if it is setting. I use a metal spoon to dip and drip. You will be able to see if it is setting by the drips off the spoon. Or you can place some jelly in a glass bowl and put it in the freezer for a few minutes to check the consistency.

Remove any foam from the juice before adding to the jars.

Once it is set, ladle into prepared jars.

Then for canning, I place the jars in a water bath and boil for 10 minutes. Just fill up a large stock pot with 2-3 inches of water on the bottom and heat for 10 minutes. Remove and place on the counter to cool.


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