Fall at my house is always a favorite season. While my family and I love many things about it... I especially look forward to canning. This year was a little crazy at our house...with school and homework piling up, so I missed out on a lot of canning projects (peaches and pie cherries...SAD FACE!). However, my neighbors and I share an extremely productive grapevine, and I simply couldn't walk past everyday and smell the tangy sweet grapes ripening on the vines, and not make my yearly grape juice.
I thought for this entry I would share a few tips to making delicious concord grape juice, and grape jelly.
1. I always wait until after the first one or two frosts of the season before picking the grapes
2. I NEVER add lemon juice to the stewing grapes, They are tart enough for juice and jelly (even though while making jelly, the pectin recipe calls for lemon juice, you don't really need it. There is enough acid in the grapes to preserve safely.)
3. I always pick off all the stems, even the tiniest ones, to prevent bitter tasting juice.
4. Make sure to always label the jars of juice and jelly with the year, and they may be stored for up to two years.
5. HAVE FUN!
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