The tartness of the mustang grape is what I think makes mustang grapes so wonderful for jelly and juice. Not only is the inside of the grape acidic but the leaves have a lot of tannins in them. These tannins and acid can cause your skin to itch, so you might want to wear gloves while picking and preparing mustang grapes.
Once the grapes are picked, wash them thoroughly. Once the stockpot is full turn the heat on under the stockpot to medium and put a lid on the pot. As the grapes heat up you can use a potato masher and mash the grapes a bit.
Simmer until all the grapes are cooked through and it looks like a purple grape soup. I do this in a few steps instead of trying to get a clear juice in just one or two strainings. Sometimes I put colanders in large bowls and put the grapes in the colanders to strain out the large solids first.
Sometimes I use our vintage metal strainers. The point is to strain the juice from the large solids in the first straining. Then I strain the juice from the bowls through a jelly strainer. You can also use old but clean, of course pantyhose. This is the most time consuming part of preserving mustang grapes and if this is all you get done in the day its okay. You can put the juice in the refrigerator overnight and can the jelly or juice the next day. Here are some tips for freezing in glass containers if you want to freeze them in mason jars.
The first time we foraged mustang grapes years ago, I called my Granny to get her super wonderful, super secret mustang grape jelly recipe. Are you ready for it? Like most women of her generation, my Granny was super frugal and could stretch a penny til it screamed.
She just called them skills for living. She was bit no-nonsense and believed that if you could read you were smart enough to follow written instructions without any hand holding. She was wonderful.
So every year I buy pectin to make our mustang grape jelly. Joybilee Farm has a recipe fo r making your own pectin from apple skins.
In order for jelly to gel and set up properly you need to have a good ratio of juice, sugar and acid which is why recipes will tell you not to reduce the sugar or double the recipe. If you do, you run the risk of the jelly not setting.
So be sure to check the instructions that are in the box of pectin. Wash the jars and lids in hot, soapy water. Fill the water bath canner about half way with water. Home Medicine Man Plant Co. Grape - Mustang. Scientific name: Vitis mustangensis Abundance: plentiful What: fruits, leaves, young tendrils How: fruit raw very tart , cooked, dried, preserves, wine; leaves and tendrils cooked, Where: Edges of woods.
Mustang grape leaves are fuzzy and have a white underside. Mustang grape vine with unripe fruit. Both sides of the leaf are fuzzy to the touch. Almost-ripe Mustang grapes.
I have almost positively verified that the wine I started making a month ago from wild grapes where mustang grapes. I found some muscadines which look a little different and they taste So I am wondering if anyone has had a good experience with mustang grape wine. I started with 39 lbs of mustang grapes. Added sugar and water to 1. As far as I could tell it was somewhere within the range of.
Removed the grapes at around 1. I checked the SG 2 times 4 days apart and it stopped at 1. Maybe normal? It tasted very tart, acidic, and very very thick. It coated the wine glass with a pink tint. Basically legs that wouldn't completely fall. Maybe a good thing? Degassed and added kmeta. Subscribe If you enjoyed this article, subscribe to receive more just like it.
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