The grapes on our yard were ready to harvest this week - about five gallons worth of clusters.
Jonathan personally taste-tested each one before I cut it (no).
Pretty good, a little tart...
great for sucking into my mouth (especially while I'm holding onto my tractors)...
and oh-so-perfect for juice and jam. For lack of true know-how, my mom and I boiled them up with a bit of water, then mashed them with a potato masher and pressed them with a spoon through a sieve. The juice was boiled up with a bit of sugar and immediately poured into canning jars - which then self-sealed. We're thinking this will serve well as juice concentrate. Then we cranked the pulpy/seedy stuff through "that thing" and boiled it up with lots of sugar, added a bit of gelatin, and ended up with some really good jam.
And advice from more experienced grape growers?
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