We put raw concord grapes through a Champion juicer. The result is thick and pulpy juice. Are there any recommendations for making the juice suitable for jelly or wine making?
Wayne from Grygla, MN
strain the juice through cheesecloth- then you can make whatever kind of jelly you want
Yes, I agree, for jelly especially the grapes must be strained and strained well as only the juice is usually used for jelly. Also you might try heating the pulp up (do not boil) as it will cause more juice to be released.
Try this method:
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