'Tis the season to be jelly!

wrote on Mon, 24 Mar 2008
07:58:28 -0700 (PDT):

ob> 'Tis the season to be jelly!

Kind of funny! However, I detest Concord grape jelly and even
uncooked grapes.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" wrote:
> �ostap_bender wrote:
>
> �ob> 'Tis the season to be jelly!
>
> Kind of funny! However, I detest Concord grape jelly and even
> uncooked grapes.

Then how do you make meatballs? hehe

I love concord grapes, I used to grow them. Mostly I used them to
make frozen grape juice concentrate.. made a wonderful summer drink
mixed with seltzah

It sure isn't concord grape season here in concord grape country, NY.

http://www.nationalgrape.com/02b_ccd.shtml

On Mon, 24 Mar 2008 15:51:33 GMT, "James Silverton"
> wrote:

> wrote on Mon, 24 Mar 2008
>07:58:28 -0700 (PDT):
>
> ob> 'Tis the season to be jelly!
>
>Kind of funny! However, I detest Concord grape jelly and even
>uncooked grapes.
>
uncooked concord grapes, or uncooked grapes in general?

sf
not a grape jelly fan either

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On Mar 24, 12:11 pm, Sheldon > wrote:
> "James Silverton" wrote:
> > �ostap_bender wrote:
>
> > �ob> 'Tis the season to be jelly!
>
> > Kind of funny! However, I detest Concord grape jelly and even
> > uncooked grapes.
>
> Then how do you make meatballs? hehe
>
> I love concord grapes, I used to grow them. Mostly I used them to
> make frozen grape juice concentrate.. made a wonderful summer drink
> mixed with seltzah
>
> It sure isn't concord grape season here in concord grape country, NY.
>
> http://www.nationalgrape.com/02b_ccd.shtml

I wonder if that's the grape we have growing wild around here. We
always called them "fox grapes' and they make great jelly.

maxine in ri

On Mar 24, 12:29Â*pm, maxine in ri > wrote:
> On Mar 24, 12:11 pm, Sheldon > wrote:
>
>
>
>
>
> > "James Silverton" wrote:
> > > �ostap_bender wrote:
>
> > > �ob> 'Tis the season to be jelly!
>
> > > Kind of funny! However, I detest Concord grape jelly and even
> > > uncooked grapes.
>
> > Then how do you make meatballs? hehe
>
> > I love concord grapes, I used to grow them. Â*Mostly I used them to
> > make frozen grape juice concentrate.. made a wonderful summer drink
> > mixed with seltzah
>
> > It sure isn't concord grape season here in concord grape country, NY.
>
> >http://www.nationalgrape.com/02b_ccd.shtml
>
> I wonder if that's the grape we have growing wild around here. Â*We
> always called them "fox grapes' and they make great jelly.

http://www.all-creatures.org/pica/ftshl-grape.html

Probably the grape in the story that the fox couldn't reach so claimed
them sour grapes... they are sour, really only good for preserving
with lots of sugar.

maxine wrote on Mon, 24 Mar 2008 09:29:53 -0700 (PDT):

mir> On Mar 24, 12:11 pm, Sheldon > wrote:
??>> "James Silverton" wrote:
??>>> �ostap_bender wrote:
??>>
�ob>>>> 'Tis the season to be jelly!
??>>
??>>> Kind of funny! However, I detest Concord grape jelly and
??>>> even uncooked grapes.
??>>
??>> Then how do you make meatballs? hehe
??>>
??>> I love concord grapes, I used to grow them. Mostly I used
??>> them to make frozen grape juice concentrate.. made a
??>> wonderful summer drink mixed with seltzah
??>>
??>> It sure isn't concord grape season here in concord grape
??>> country, NY.
??>>
??>> http://www.nationalgrape.com/02b_ccd.shtml

mir> I wonder if that's the grape we have growing wild around
mir> here. We always called them "fox grapes' and they make
mir> great jelly.

Probably; the taste of Concord grapes is said to be "foxy".
Can't say since I never got close to or tried to eat a fox tho'
there is one that likes to "sing" in my back yard at night! To
answer sf while I'm at it: the uncooked European grape is one of
my favorite fruits and I've had grape jelly made from them too
that I liked.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

maxine in ri wrote:
> On Mar 24, 12:11 pm, Sheldon > wrote:

>>
>> I love concord grapes, I used to grow them. Mostly I used them to
>> make frozen grape juice concentrate.. made a wonderful summer drink
>> mixed with seltzah
>>
>> It sure isn't concord grape season here in concord grape country, NY.
>>
>> http://www.nationalgrape.com/02b_ccd.shtml
>
> I wonder if that's the grape we have growing wild around here. We
> always called them "fox grapes' and they make great jelly.
>
> maxine in ri


Yep. what you have is Concords that have sprung up in the wild.

When we lived in RI on the CT border I got many a case of
poison ivy on my arms from picking wild grapes for jelly
before we actually planted out own vines. The wild vines
always seemed to grow mixed in with the poison ivy vines in
abandoned farmyards and along country roads.

Did I ever mention the time I was looking for vines in the
fall to make grapevine wreaths? I saw some lovely vines a
few hundred feet from the road across the street from a
dairy farm. There appeared to be quite a bit of black dirt
between the road and the vines, but I cheerfully tromped
across it only to find myself knee deep in nearly liquid cow
manure. I got back to the car quickly and wrapped my legs
in newspaper from the trunk. It was a messy, smelly ride
home.

Shortly thereafter we moved to Colorado where NOTHING edible
grows wild. :-(

gloria p

Sheldon wrote:
> I love concord grapes, I used to grow them. Mostly I used them to
> make frozen grape juice concentrate.. made a wonderful summer drink
> mixed with seltzah
>
> It sure isn't concord grape season here in concord grape country, NY.

<memories... memories...>

Ooooooo, grape pie! It was worth the trip down to Victor to get a really
good one, too.

On Tue 25 Mar 2008 02:10:31p, Pennyaline told us...

> Sheldon wrote:
>> I love concord grapes, I used to grow them. Mostly I used them to
>> make frozen grape juice concentrate.. made a wonderful summer drink
>> mixed with seltzah
>>
>> It sure isn't concord grape season here in concord grape country, NY.
>
> <memories... memories...>
>
> Ooooooo, grape pie! It was worth the trip down to Victor to get a really
> good one, too.
>

If that's the kind where you slip the skins, cook the pulp, then separate
the seeds from the pulp, return the skins to the pulp, cook, sweeten, and
thicken before filling the shell and baking, then that's the one I love.

--
Wayne Boatwright
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