Still at it...this time, grape jelly

[MontyJ]

Good grief! That's a lot of work. Are you sure you're not on Adderall?

Adderall? Sure I know adderal. I look outside and see that there are potatoes still to be dug and canned, carrots to be dug and canned, more tomatoes for canning and sauce, more cabbage for freezing...

When I adderal up, it equals a lot more work to be done

Carol, your Concords will look a little different than this one. You grapes will probably be bigger, and have a much sweeter, grapier <is that a word?> flavor. Although this plant was labeled as a Concord, and that's what I call it, I think it's actually a Mars Blue, but I can't really prove it. The grapes are smaller and more tightly bunched than a Concord should be, and it bears more heavily. However, the fruit have a tangier taste than a true Concord. I have another vine that actually is a Concord. It has the large, loose, very sweet grapes that knock your socks off. I'm going to try my hand at tipping that one in the early spring and see if I can grow a few more. It is not as disease resistant as the "Mars", but I'm willing to go the extra mile for those grapes.

With all that said, the fake Concord (Mars) does make great jelly. Everyone who tries it, loves it. It has a unique tartness? to it. But being a semi purist, I really want jelly from that Concord! Unfortunately, I haven't given that vine the proper care it truely deserves. I have to get a second T going on it, and get rid of the other two vines I don't want (a Canadice Red and a Niagara White). I just don't like the Canadice, and Dew wants a Thompson. The Niagara is a slipskin, the Thompson is not. Personally, I prefer a slipskin grape, but the Niagara is a disease magnet in our yard, and the Canadice is even worse.

A bit of advice, if you don't mind. If you are new to grapes, start reading all you can about them. If you want good production, pruning is of extreme importance. There are a lot of diseases to consider too. I'm not trying to worry you, but well warned is well armed

 

[ducks4you]

Great work, MontyJ!!!!!

I've put up as many jars as you, but I need more time than a day to conquer the pectin thing. I've seen programs about canning jelly and jam and they fill the jars, then put them upside down to seal them. I've done that and it does work. Usually I can orange marmalade in January, when the Florida fruit hits the stores, and usually it's only about 7-8 half pints, but it works on my smooth top glass stove surface.
If you don't know the jelly is REALLY HOT when you boil it, so you must be very careful to not burn yourself.

 

[897tgigvib]

Definitely next year will be wanting recipes and how to's to make berry jelly.

 

[MontyJ]

It does get vey hot, Ducks! I have never put my candy thermometer in it, but it's well over 212. I make candy in the winter time. A long time ago I made the mistake of making peanut brittle in a 4 qt sauce pan. You ever see what happens when you pour baking soda into boiling hot sugar mix? Think Mt. St. Helens. I got burned pretty bad on my hand. Learned my lesson too. Boiling sugar always goes into a very deep pan! The problem with boiling sugar is, it sticks to your skin like super glue!

We also have a smooth top stove, but I use my water-bath canner and my pressure canner on it all the time.

Marshall, I have lot's of jelly, jam and candy recipes. I'm sure many of the others do too. We can hook you up.

 

[MontyJ]

Got home from an out fo town job last night and started making jelly. It took until 11:00pm but I got the last of the grape juice canned up...32 more jars for a total of 60 this year. That's only about a dozen jars shy of what we normally get from that vine, so not too shabby, all considering.

And that puts a lid on jelly season this year

 

[baymule]

Monty, want to swap some grape jelly for some lemon-fig preserves? I will submit pictures of mine--let me see yours!

 

[MontyJ]

Monty, want to swap some grape jelly for some lemon-fig preserves? I will submit pictures of mine--let me see yours!

Oh...you Texas girls! Check yer PM.