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Big Thanks to Dkershen! #8324131 07/18/21 01:41 AM
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I took Dave up on his invite to pick some of his mustang grapes. Stopped by his place on the way home from 407 yesterday evening and gathered 8lbs, about a half of a 5gal bucket. Got them home and cleaned up. Got up this morning and started processing them to get the juice. It was a bit of a chore but very well worth it.
Once the juice was processed it was downhill from there. Excellent jelly!! [Linked Image]
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Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8324138 07/18/21 01:48 AM
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Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8324144 07/18/21 01:53 AM
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Great job, and great grapes..


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Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8324310 07/18/21 02:27 PM
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Beautiful

Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8324395 07/18/21 05:17 PM
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Awesome !

Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8324401 07/18/21 05:34 PM
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Haven't had theme in years. Would. food

Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8325901 07/20/21 06:59 AM
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Good stuff up


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Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8326105 07/20/21 01:50 PM
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Never had them, looks unique. Use only the very ripest? Are the green ones still bitter, and have to be picked out?

Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8326335 07/20/21 05:18 PM
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up some of the best jelly on the face of the planet come from mustang grapes ... also will burn the skin off your lips/face if you get the juice on it while eating them while picking them ... been there, done that

have friend who makes homemade mustang grape wine that he says is excellent.


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Re: Big Thanks to Dkershen! [Re: Blank] #8326801 07/21/21 02:11 AM
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Originally Posted by Blank
Never had them, looks unique. Use only the very ripest? Are the green ones still bitter, and have to be picked out?


This was my first go at Mustang grapes. I did some reading up while waiting for them to ripen. They are all very tart. Like lemon juice tart. Some of the green ones were still a bit hard and I culled those. Others were still quite green but were softer and they got processed. From my research, don't eat the skins raw, that's where the acid is. I did pop a few and ate insides and couldn't really tell much difference between the ones that were almost black and the softer green ones. Of the ones I tasted, I wouldn't say they were bitter, just damn tart. The jelly has a tart intense grape flavor. I canned it Saturday evening and let it sit overnight. Sunday morning the flavor had developed and I'll just tell you it is excellent. Wild plum jelly was my favorite until Sunday morning. I've had my fair share of homemade muscadine jelly from a family friend in Louisiana and the Mustang grape is better.
Since I was in the jelly making mode and had all of the gear out, I went ahead and made a batch of peach jam and strawberry jam too. Homemade jelly is just a way better than anything from the store.

I ended up with 9 cups of juice from 8lbs of grapes. I froze enough juice for two more batches of jelly.

Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8326929 07/21/21 10:46 AM
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Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8327797 07/22/21 02:31 AM
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He’s good as they come! This is awesome!


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Re: Big Thanks to Dkershen! [Re: Dink Dodger] #8328405 07/22/21 05:39 PM
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