Ingredients
3 lbs wild grapes, stemmed
3 cups water
4 1/2 cups sugar
1 (85 ml) package liquid pectin
Method
Sources
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dataset
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Gathered
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The original fermentation manifesto — accessible, inspirational
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Foraged fermented drinks — wild sodas, meads, wines, vinegars
As an Amazon Associate, Foodgeist earns from qualifying purchases.
The original fermentation manifesto — accessible, inspirational
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Foraged fermented drinks — wild sodas, meads, wines, vinegars
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In large saucepan, crush grapes with potato masher; pour in water and bring to boil. Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft. Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight. Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar. Bring to boil over high heat, stirring constantly. Stir in pectin. Return to full boil and boil hard for one minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Pour into sterilized jars, leaving 1/8 inch headspace.