My friend, Reva, texted me saying she has “a butt load of grapes” that she picked and asked if I’d like them. ROFL! But of course!
I would say there was about 5 quarts of grapes, once I picked them off the stems. When I left this morning for work I had 2.5 quarts of juice and it was still draining…so I may have another pint.
Concord grapes ready to make juice.
Straining the juice from the pulp.
Two quarts of juice (as of last night). Had a pint this morning, and it’s still draining when I left.
My sister brought me two big bags of green grapes from her back yard yesterday…and the day before I picked one grocery bag full of reddish-purple grapes from my neighbor’s back yard (yes, he knows I was there…he’s expecting some jelly when he gets back!).
Last night I washed them off and picked them from their clusters put them into my big stainless steel pot, put in enough water to almost cover them.
Bring it to a boil and then simmer for about 10 minutes, slightly covered. I smash them while they’re boiling, then put the lid on during the simmering part.
Then off to the strainer/sieve they go to drip into a bowl for about 1-2 hours.
I didn’t have the time to go from this part to making the jelly, so I put the juice into quart jars and then into the refrigerator.
I got 3 quarts of juice from the red grapes and 4 quarts of juice from the green grapes. I’ll strain the juice one more time before making jelly…will put some cheesecloth in the strainer then pour the quart jars into it.
Tonight…JELLY MAKING TIME!