Fox Grape Jam

While we were at football practice last year, I found several muscadine vines that were easy to get to and looked promising.    When harvest time came around, however,  there was only enough to make a pint or two of jam so I kept looking.  I didn’t find any more muscadines, but I did find a bunch of wild (fox, river, etc.) grapes.  I remember eating those as a kid, and they were terrible.   I found a recipie for grape jam, and saw that it called for wild grapes.  Checked around the internet, and low and behold, people eat that stuff.  I thought it may be worth a try, so I took #3 kid and we harvested a coule of pounds of fox grapes.  Turns out the jam is (as they say) “the bomb.”




It is super good.  Here is the recipie:

Fox Grape Jam

wash a mixture of ripe and unripe wild grapes (about four cups)

Put fruit in a saucepan with a small amount of water (1/2 cup)

Add 1 quartered apple

Boil grapes until they are soft an dbegin to lose their color.  Strain them through a wire mesh collander.  Mash the apple pulp through the mesh.

For each cup of juice, add 3/4 cups of sugar.  Bring it to a boil and keep heating until it begins to jell (about 220 Degrees).

Can it with 1/4 inch headspace.

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