Wanted to show off a bit. I LOVE mustang grape jelly. It’s tarter and more acidic than a concord jelly. The grapes grow wild and mature in July, so I’m busy now making enough to last all year + give away as gifts.
The recipe is a very simple 5c juice, 7c sugar, 1 pkg pectin, canned in a water bath.
by Ryaninthesky
3 Comments
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Haven’t had that in decades. Use to be everywhere in Cypress till the suburbs moved in and the wild grapes disappeared. Thanks for reminding me of my youth.
Just a note about the recipe safety: I use the nchfp grape jelly recipe