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.
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.