The weather forecast for here is calling for possibly freezing overnight
temperatures before the week is through (it was 39F when I got up this
morning at 7:00) so I sent my husband out yesterday afternoon to pick all
the grapes. We have two vines that we planted maybe three years ago. These
are a purple concord-type, but more suitable to the climate of Western
Washington.

I knew there were a lot of bunches of grapes this year, but until my husband
came in with an overflowing five-pound bucket of them, I didn't know just
how many there were. Wow. We stripped them off the stems and I put them in
my big stockpot with some water to simmer until softened enough to go
through the Victorio. I'm going to make some of the juice into jelly, some
into jam and the rest will just be canned as straight juice.

--
-Marilyn

"Marilyn" > wrote:
> [ . . . ]I'm going to make some of the juice into jelly, some into jam
> and the rest will just be canned as straight juice.

Those purple Concords make a wonderful medium dry wine!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nick Cramer" > wrote in message
...
> "Marilyn" > wrote:
>> [ . . . ]I'm going to make some of the juice into jelly, some into jam
>> and the rest will just be canned as straight juice.
>
> Those purple Concords make a wonderful medium dry wine!
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061



Except I don't drink. So any wine that will be made will be of the "new"
wine variety, i.e. unfermented, or in other words, plain old grape juice.

I ended up making around 18 half-pints of grape jelly. I've strained the
juice and I'm not sure how many quarts of strained juice I have, but I'll be
canning it this afternoon. The grape sludge (it's not really pulp as the
skins were already strained out by the Victorio) that I had left over from
pouring the juice through a metal colander/strainer amounts to about 6 cups
and I'm going to be making that into what I'm calling jem or is it jally?
It's not jam because it doesn't have discernible pieces of fruit and it's
not jelly because it's not clear. Whatever you want to call it, it will end
up being spread on toast :-)

--
-Marilyn

"Marilyn" > wrote in message
...
> "Nick Cramer" > wrote in message
> ...
>> "Marilyn" > wrote:
>>> [ . . . ]I'm going to make some of the juice into jelly, some into jam
>>> and the rest will just be canned as straight juice.
>>
>> Those purple Concords make a wonderful medium dry wine!
>>
>> --
>> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
>> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
>> Support Our Troops: http://anymarine.com/ You are not forgotten.
>> Thanks ! ! ~Semper Fi~ USMC 1365061
>
>
>
> Except I don't drink. So any wine that will be made will be of the "new"
> wine variety, i.e. unfermented, or in other words, plain old grape juice.
>
> I ended up making around 18 half-pints of grape jelly. I've strained the
> juice and I'm not sure how many quarts of strained juice I have, but I'll
> be
> canning it this afternoon. The grape sludge (it's not really pulp as the
> skins were already strained out by the Victorio) that I had left over from
> pouring the juice through a metal colander/strainer amounts to about 6
> cups
> and I'm going to be making that into what I'm calling jem or is it jally?
> It's not jam because it doesn't have discernible pieces of fruit and it's
> not jelly because it's not clear. Whatever you want to call it, it will
> end
> up being spread on toast :-)

yum!

>
> --
> -Marilyn
>
>

"Marilyn" > wrote:
> "Nick Cramer" > wrote in message
> > "Marilyn" > wrote:
> >> [ . . . ]I'm going to make some of the juice into jelly, some into jam
> >> and the rest will just be canned as straight juice.
> >
> > Those purple Concords make a wonderful medium dry wine!

> Except I don't drink. So any wine that will be made will be of the "new"
> wine variety, i.e. unfermented, or in other words, plain old grape juice.

I have diabetes. Grape juice plays Hell with my bllod sugar. Dry wines are
good for me.

> I ended up making around 18 half-pints of grape jelly. I've strained the
> juice and I'm not sure how many quarts of strained juice I have, but I'll
> be canning it this afternoon. The grape sludge (it's not really pulp as
> the skins were already strained out by the Victorio) that I had left over
> from pouring the juice through a metal colander/strainer amounts to about
> 6 cups and I'm going to be making that into what I'm calling jem or is it
> jally? It's not jam because it doesn't have discernible pieces of fruit
> and it's not jelly because it's not clear. Whatever you want to call it,
> it will end up being spread on toast :-)

Kind of like apple butter, eh? We used to turn the sludge back under the
vines, as fertilizer.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nick Cramer" > wrote in message
...
> "Marilyn" > wrote:
>> "Nick Cramer" > wrote in message
>> > "Marilyn" > wrote:
>> >> [ . . . ]I'm going to make some of the juice into jelly, some into jam
>> >> and the rest will just be canned as straight juice.
>> >
>> > Those purple Concords make a wonderful medium dry wine!
>
>> Except I don't drink. So any wine that will be made will be of the "new"
>> wine variety, i.e. unfermented, or in other words, plain old grape juice.
>
> I have diabetes. Grape juice plays Hell with my bllod sugar. Dry wines are
> good for me.
>
>> I ended up making around 18 half-pints of grape jelly. I've strained the
>> juice and I'm not sure how many quarts of strained juice I have, but I'll
>> be canning it this afternoon. The grape sludge (it's not really pulp as
>> the skins were already strained out by the Victorio) that I had left over
>> from pouring the juice through a metal colander/strainer amounts to about
>> 6 cups and I'm going to be making that into what I'm calling jem or is it
>> jally? It's not jam because it doesn't have discernible pieces of fruit
>> and it's not jelly because it's not clear. Whatever you want to call it,
>> it will end up being spread on toast :-)
>
> Kind of like apple butter, eh? We used to turn the sludge back under the
> vines, as fertilizer.
>


Waste not, want not and all that stuff. The peels and seeds went to the
compost bin, though. It's making the fruit flies in there very, very happy.

--
-Marilyn

Marilyn wrote:

> The grape sludge (it's not
> really pulp as the skins were already strained out by the Victorio)
> that I had left over from pouring the juice through a metal
> colander/strainer amounts to about 6 cups and I'm going to be making
> that into what I'm calling jem or is it jally? It's not jam because
> it doesn't have discernible pieces of fruit and it's not jelly
> because it's not clear. Whatever you want to call it, it will end up
> being spread on toast :-)

You could add more sugar and turn it into a butter or further down into
fruit "cheese."

B/

"Marilyn" > wrote:
> "Nick Cramer" > wrote in message
> > [ . . . ]
> > Kind of like apple butter, eh? We used to turn the sludge back under
> > the vines, as fertilizer.

> Waste not, want not and all that stuff. The peels and seeds went to the
> compost bin, though. It's making the fruit flies in there very, very
> happy.

Cover your compost pile! That stuff is supposed to be worm food. ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Brian Mailman" > wrote in message
m...
> Marilyn wrote:
>
> > The grape sludge (it's not
>> really pulp as the skins were already strained out by the Victorio)
>> that I had left over from pouring the juice through a metal
>> colander/strainer amounts to about 6 cups and I'm going to be making
>> that into what I'm calling jem or is it jally? It's not jam because
>> it doesn't have discernible pieces of fruit and it's not jelly
>> because it's not clear. Whatever you want to call it, it will end up
>> being spread on toast :-)
>
> You could add more sugar and turn it into a butter or further down into
> fruit "cheese."
>
> B/
>


I ended up just turning it into jam.

--
-Marilyn

"Nick Cramer" > wrote in message
...
> "Marilyn" > wrote:
>> "Nick Cramer" > wrote in message
>> > [ . . . ]
>> > Kind of like apple butter, eh? We used to turn the sludge back under
>> > the vines, as fertilizer.
>
>> Waste not, want not and all that stuff. The peels and seeds went to the
>> compost bin, though. It's making the fruit flies in there very, very
>> happy.
>
> Cover your compost pile! That stuff is supposed to be worm food. ;-)
>

My compost bins are covered. There's probably worms in there, too, but I'm
not in charge of checking the compost. I just do all the generating of the
fruit and vegetable waste that goes into it. The rest of my family is
responsible for dumping the kitchen bucket into them. Pretty soon we'll be
putting leaves in there as they're falling off our trees right now.



--
-Marilyn

"Marilyn" > wrote:
> "Nick Cramer" > wrote in message
> > "Marilyn" > wrote:
> >> "Nick Cramer" > wrote in message
> >> > [ . . . ]
> >> > Kind of like apple butter, eh? We used to turn the sludge back under
> >> > the vines, as fertilizer.
> >
> >> Waste not, want not and all that stuff. The peels and seeds went to
> >> the compost bin, though. It's making the fruit flies in there very,
> >> very happy.
> >
> > Cover your compost pile! That stuff is supposed to be worm food. ;-)
> >
>
> My compost bins are covered. There's probably worms in there, too, but
> I'm not in charge of checking the compost. I just do all the generating
> of the fruit and vegetable waste that goes into it. The rest of my
> family is responsible for dumping the kitchen bucket into them. Pretty
> soon we'll be putting leaves in there as they're falling off our trees
> right now.

http://www.planetnatural.com/site/re...ler-worms.html
http://www.cityfarmer.org/wormcomp61.html

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nick Cramer" > wrote in message
...
> "Marilyn" > wrote:
>> "Nick Cramer" > wrote in message
>> > "Marilyn" > wrote:
>> >> "Nick Cramer" > wrote in message
>> >> > [ . . . ]
>> >> > Kind of like apple butter, eh? We used to turn the sludge back under
>> >> > the vines, as fertilizer.
>> >
>> >> Waste not, want not and all that stuff. The peels and seeds went to
>> >> the compost bin, though. It's making the fruit flies in there very,
>> >> very happy.
>> >
>> > Cover your compost pile! That stuff is supposed to be worm food. ;-)
>> >
>>
>> My compost bins are covered. There's probably worms in there, too, but
>> I'm not in charge of checking the compost. I just do all the generating
>> of the fruit and vegetable waste that goes into it. The rest of my
>> family is responsible for dumping the kitchen bucket into them. Pretty
>> soon we'll be putting leaves in there as they're falling off our trees
>> right now.
>
> http://www.planetnatural.com/site/re...ler-worms.html
> http://www.cityfarmer.org/wormcomp61.html
>

Oh, I know you can buy worms for composting, but I probably have just the
worms that come with the territory We have lots of worms in our garden.



--
-Marilyn