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This year we got a fairly good amount of grapes from our Concord grape vines which last year fell prey to a wet spring/summer and a devastating fungus that killed all the grapes off.
Concord grapes are what they make standard grape jelly out of -dark blue/purple and tart.
Concords are what are called slipskin grapes of which there are few varieties.
The skin can be popped /slipped off easily unlike most others that are very difficult to peel if you try it.
We brought in a huge stainless steel bowl full of them last night and the two of us took about an hour to pop the skins off the eyeball-like interiors.
We put the eyeballs with the seeds into one bowl and the skins with all the seeds and stems carefully removed from them in another.
The eyeball are then cooked for about twenty minutes until they liquify.
Then they are strained to remove all the seeds and the remaining juice is then mixed in with the skins and cooked and frozen to make filling for Concord Grape pies for the Thanksgiving and Christmas holidays.
This process is so labor intensive that my wife will never let me make grape pies as gifts and especially because CG Pie is her absolute favorite.
We do keep out a cup or two, cook it down and add a lot of Splenda to make it sweet enough and use it to top vanilla ice cream or pancakes.
Well... whatever survives the tasting process as it is being cooked.
Concord grapes are what they make standard grape jelly out of -dark blue/purple and tart.
Concords are what are called slipskin grapes of which there are few varieties.
The skin can be popped /slipped off easily unlike most others that are very difficult to peel if you try it.
We brought in a huge stainless steel bowl full of them last night and the two of us took about an hour to pop the skins off the eyeball-like interiors.
We put the eyeballs with the seeds into one bowl and the skins with all the seeds and stems carefully removed from them in another.
The eyeball are then cooked for about twenty minutes until they liquify.
Then they are strained to remove all the seeds and the remaining juice is then mixed in with the skins and cooked and frozen to make filling for Concord Grape pies for the Thanksgiving and Christmas holidays.
This process is so labor intensive that my wife will never let me make grape pies as gifts and especially because CG Pie is her absolute favorite.
We do keep out a cup or two, cook it down and add a lot of Splenda to make it sweet enough and use it to top vanilla ice cream or pancakes.
Well... whatever survives the tasting process as it is being cooked.
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