Concord grapes

We have one large and two small concord grapevines on our farmstead. Most people don't like to eat them right off the vine, but we all love the extra sour taste of them. I am going to try to make some freezer jam if I get enough grapes. The resident cardinals are quite fond of them too.

Here is a recipe to try:

Spiced Concord Grape Jelly

This type of jelly is sometimes called venison jelly because it is served with venison meat.

Yield: 2 1/2 Cups.
Ingredients:

3 or 31/2 pounds (2 quarts) Concord grapes

2 cinnamon sticks

10 allspice berries

3 cup sugar

4 sterilized

1/2 pint canning jars with lids and rings

Instructions:1. Stem and wash grapes, discarding any that are withered or blemished. Put them in a 4- to 6-quart stainless steel pot; mash them with a potato masher, extracting as mush juice as possible. Cook mixture over medium heat until it comes to a boil. Simmer, stirring, 10 minutes.
2. Strain through strainer. You should have 4 cups. Return juice to the same kettle. Add cinnamon sticks and allspice berries. Bring to a boil over medium-high heat and add sugar. Boil, stirring, for 20 minutes. To test for jelling, put a teaspoonful in a dish and put the dish in the freezer for a minute. If the jelly wrinkles when gently pushed with a finger, it's ready.
3. Strain to remove cinnamon sticks and allspice berries. Pack into hot sterilized jars. Label and date. Store in the refrigerator up to 6 months.
Cooking Tip: You'll notice that unlike some jelly recipes, this one has no added pectin, the substance that helps to create jelling. That's because Concord grapes are naturally high in pectin.