My next door neighbor has this fabulous vine creeping up a trellis. Just bare twigs in Spring after the snow melt. Concord grapes, she says. Bountiful.
Ok, I say. For jellies and stuff? I ask. She nods.
And the question arose: What to do with all the eventual bounty? How much jelly could she eat? Could I eat to help her? Not much. As I’m always on low sugar, low sodium and low carbs plus low caffeine, low…how boring!
I thought the best way to reduce the amount rapidly was to boil down the whole lot and make juice!
That was it for me. I had no more wisdom about grapes to impart. Well, this August this small vine produced buckets of fruit. She kept me posted about the progress of the vine. Not much support from me as I was trying to downsize my pantry!
Late August on a Sunday I wanted to keep quiet and relaxed she sent me an email about a bucket of Concord grapes on my porch. I knew immediately that relaxed Sunday was gone.
So here is the result: From a bucket of Concord grapes on stems to jars of grapes and a few bottles of grape juice.
The protocol: 1550 g fresh, organic grapes, stemmed 1 C sugar
2 C water
Yield is about 1.5 litres of juice.
Simmer in a large pot for 15 min. Meanwhile, boil canning jars for 3 min, including the lids. Using a large metal mesh sieve, strain the hot juice to remove pulp, skin and seeds. Pour into hot canning jars, secure with the sterilized lids and tighten. Cool on counter. The jars are ready to store in a cool, dark place when the lids pop shut.
You can add more sugar and water but you can dilute it too before serving with a dash of honey.
The aroma of coriander, cumin and cloves makes me drool. So I wrote a cook book: Pounded Ginger, Crushed Garlic: Fixes for the Spiceaholic available at Blurb.com. All recipes fine tuned in my own kitchen with my family of guinea pigs who are not afraid of trying the unknown. It has to be spicy, that’s all.
Start with Chicken in Spicy Coconut Sauce, Garlicky Green Crunch, Tomato Rice, Cool Cuke in Yogurt and end with Raspberry Parfait with Chocolate-Almond Sauce.
Instructions are simple and easy to follow and this book is a great addition for the spice lover.