Take three pounds of de-stemmed and washed wild grapes:
Dump them into a large pot and smash them a bit with a potato masher (or other clean instrument suitable for smashing). Pour 3 cups of water over them and turn the heat onto medium / high, occasionally stirring and gently smashing the grapes. I simmered my pot for about fifteen minutes.
Take the pot of grape stew off the burner and strain it through a sieve. I gave it a good smoosh with the masher in order to get as much grapey goodness out of it. Some people will swear that you have to just let the stuff drip through a jelly bag (or good cheesecloth) in order to get the clearest juice. But since I'm impatient, I speed things up a bit and smash mine. I'm sure there's more sediment in my jelly this way, but I'm not that particular on having a crystal-clear jelly.
After straining/smooshing through the sieve, I strain it through the sieve again but this time I line it with a clean cloth. This will eliminate most of the solid grapey stuff (i.e. sediment). At first the juice will pour right through the cloth, but very shortly the dripping stalls to a maddening slower-than-molasses drip. So I rinse out the cloth and strain the remaining juice through the clean cloth. I have to do this cloth-cleaning several times.
|Straining juice after several cloth-cleanings.|
Aren't those colors just beautiful?
Those jars went into the refrigerator. I was going to start right on making jelly from there, but I needed a break (and needed to start on supper). Tomorrow is Jelly Time!