Directions: |
Directions:Prepare grapes. Start with about 1 gallon of grapes, on stems. Wearing rubber gloves (acid causes stinging), pick grapes off stems, squeeze and mash lightly with hands. Place in large kettle or dutch oven. Add water to cover, bring to boil and cook 8-10 minutes. Pour into colander; set juice aside. Save the grape mash and press it through colander, using hands to get as much pulp as possible. Add pulp to the juice. May add water to juice to reach exact measure. One-half gallon of stemmed grapes should yield 6 cups of juice and pulp.
Scald 5 pint jars and lids and set aside. Keep about 4 quarts of water simmering for the water bath after jelly is in jars.
Measure sugar and set aside. Measure juice into large kettle. Stir Sure-Jel into juice. You must use exact measurements. Bring to full boil, stirring constantly. Dump the sugar in all at once. Stir constantly back to a full rolling boil and time for one minute. Set kettle off the burner and skim foam with a metal spoon Set jars in a pan of hot water. Fill with jelly. Wipe rims with scalded paper towel, put on lids and bands. Set jars on rack in deep kettle and cover jars at least one inch with boiling water. Simmer 5 minutes. Remove and cool in upright position.
These wild mustang grapes are plentiful in Texas, especially around Fredericksburg. Some of the Oehler family have also used them for wine. |
This recipe for Mustang Grape Jelly is from