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I am looking for a freezer jam recipe using fresh grapes. The simpler and less work the better. I would like to use as much of the grape as possible, including the skins.
By Danielle from Lewiston, ID
If you do a Google search for 'grape freezer jam recipes' you're going to find oodles of them. Hope this helps :-)
BTW, Hello Lewiston, ID! That's where I was born in 1954 at St. Josephs Hospital ;-)
I was hoping for a recipe someone has actually tried with good results. I hate wasting time on recipies that just don't work. Well I am sure the town has chanced. Not much but a little:D
Okay, let's try this ;-) I doubt Purdue University will steer you wrong ;-) Here's a three page PDF of the how to's for making freezer jams from both fresh and frozen fruits ;-)
Oh, I am sure much about Lewiston hasn't changed since the 1950's but the population and area has definitely grown and at least driving 'The Grade' is no longer a scrape your pants experience like it was when I was a little girl ;-)
I have an auntie and some cousins that live there still :-)
I need recipe to make jam and jelly from wild oregon grape.
I seem to remember looking on the net last year for wild oregon grape jelly recipes, because the crop was incredible and I hate waste... but most of what I read said don't bother, that the berries didn't make a good jelly by themselves.
This is from recipezaar:
Wild Grape Jelly Recipe #72585
3 lbs wild grapes, stemmed
3 cups water
4 1/2 cups sugar
1 (85 ml) package liquid pectin
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.
of course it makes great jelly! Oregon Grape is very tart, I sometimes use 1/2 grape and 1/2 blackberries, using the same recipe as above.
But I have made it with just the grapes and it comes out great. Sweet and tart.
Oregon grape jelly is wonderful - great on toast, bread whatever and excellent with meat, chicken etc. Whoever says don't bother must have a pretty bland palate!
If you are in OR...Albertson's has the Sure-Gel Freezer Jam Pectin (at $1 each for a time) just crush the fruit and mix. I used the blender because my blueberries didn't smash up with the masher very well (but the blackberries were falling apart! It said 5 8oz containers, but I only got 3 and a half cups. It worked great too, and I don't see why you couldn't use grapes (that is my next concoction, ripe grapes and blackberries, no wild ones around here!)There is also a sample of the pectin in the Ball Freezer Containers, next to the jars.
I have made oregon grape jelly many years ago and would like to find a recipe again. I know what it taste like but DO want the receipe (without salal as I don't have any ).
Here in Vancouver, WA the Oregon Grape bushes are used as ornamentals! I am originally from So. Oregon where you have to hunt for the plants. LOL People up here thought they were not edible.
I have buckets of wild mustang grapes on my new property, but do not know how to keep, prepare, or juice them for marking grape jelly. Can you help me?
By Kathy N
I would try steaming them lightly-just for a few minutes,til they are ready to pop. Then, I would put them thru a colander or sieve that I would set over a pan.once the grapes are all processed this way, I would go on to make the jelly as directed in my canning book or recipe.
Using google type in wild mustang grape jelly. It will take you to a list of websites. One of them is gardenstew.com where you will find a step by step recipe from others who make jelly from these grapes. I've only made it with concord grapes in the past. Homemade things always taste so much different(better) except I decided that grape jelly is not expensive and I didn't think homemade jelly was any better than the store bought. And no mess. Maybe its called value of your time. I'm not sure. Have a Great Day!
I don't know if "mustang" and muscadine are the same type of grape but this recipe may work for your grapes.
Grape Hull Pie
This is a recipe handed down by word of mouth for many generations. I've never seen it in a cookbook. All measurements are approximate, "this or that", "more or less". This pie may be made with any North Carolina Muscadine grapes, either black or white. Squeeze the pulp from at least a quart of grapes and reserve the (seed- free) hulls. Pour as much juice as you saved from the extraction of pulps or the hulls plus enough water to barely cover them and boil(covered) with no sugar until they are tender, 30-45 minutes.
In a bowl mix:
3 egg yolks (save whites) ½1/2 cup carnation milk
1-1/4 cup sugar 1/2 stick margarine
2 Tblsp. Flour 1/2 tsp. nutmeg
To this custard mixture add the cooked and cooled grape hulls and some liquid (1/2 cup, maybe) add more sugar if needed-pour into a 9 inch unbaked pie crust, bake for 45 minutes to an hour in 350F degree oven. Remove from the oven and cover with meringue made from the reserved egg whites using your favorite meringue recipe and bake 12-15 minutes more.
Has anyone tried making grape jam or jelly from fresh store-bought grapes?
If so, would you have a quick recipe to share? Thanks for any info.