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Conquering the Grape


20 pounds of Concords

L called me up about a week ago.  She has had a banner year with her Concord grapes and wanted to share so we worked out a swap in which I would bring her some of my bumper-crop-pumpkins in exchange for her bounty.  It was a delightful time picking about 20 pounds of grapes in 30 minutes.  And there were many more left….but time constraints prevented me from further harvesting and so I took what I had and rendered it into the most heavenly smelling and delicious confection:  Grape Jelly to have and to hold.  What makes it all the more exquisite is the sisterly love and goodness of which it was born.  Thanks, L!

Separating the stems and the under-ripes
the skins with their dark, juicy sweetness
Celadon spheres, as I call them
pureeing the skins with sugar
Grape skins pureed with a bit of sugar
adding to the bubbling pulp
boil, boil, toil and trouble
extracting the juice
Do you see Pangaea?
stirring in a combination of pectin and sugar
And she's ready!
rich and colorful, sensational grape jelly
I started canning at 10p.m., and you can imagine the mess!
ready for the morning toast!

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