Every fall, bunches of local grapes show up at the farmers market. They've got killer flavor, but they're loaded with seeds. What do you do with them? Make jam and jelly, that's what. Nothing against your ordinary jar of store-bought grape jelly, but homemade grape jelly is so next-level delicious there's no comparison. Story's Fowl Farm's recipe is for mustang grapes, but go ahead and try it with just about any other kind of grape, from Concord to Niagara.
Making jelly from the mustang grape, which grows in the South from Mississippi to Texas, is an up-and-coming trend with a long history. The grapes themselves are difficult to eat raw, but when turned into grape jelly or juice or wine (as they've been doing since the Civil War), they add a hint of unexpected tartness. The jelly doesn't have the same cloying quality of the stuff you buy at the store, instead tasting more like a cross between store-bought grape and red plum jellies.
Early this August, Lorri Story and her kiddos donned their boots and gloves and headed out to pick from the wild vine growing on the fence line of Story's Fowl Farm in Aledo, Texas, so they could make this delectable jam, and Story was kind enough to share the recipe with SheKnows.
The acidity of the mustang grape can actually cause your hands to itch when the grape is in its raw state, so make sure you wear gloves when handling them.
Yields about 2-1/2 quarts (5 pints)
Prep time: 30 – 45 minutes | Cook time: 30 – 45 minutes | Total time: 1 – 1-1/2 hours
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