We used some of this "Not Far From the Tree" harvest of beautiful blue grapes ("Not Far From the Tree" is a charitable Toronto organization that includes a residential fruit-picking program to pick fruit (with permission, of course) that would otherwise go to waste. www.notfarfromthetree.org) The grapes were also delicious in cornmeal muffins and grape/onion/blue cheese fougasse.
First we washed, sorted and pulled the grapes off the stems (discarding the stems and any suspect grapes into the compost bin) and put the grapes into a large pot just covering them with water. After boiling the grapes, use a potato masher to start to break them up.
Use a handcrank food mill to separate the juice from the skins and seeds.
Look at all those skins and seeds all ready for our compost bin!
Pour the separated juice into a large pot.
Ladle the juice into a muslin bag and hang it to strain. This is the next step for making jelly. We tasted the strained juice (it turns out these grapes are Concord grapes!) and decided that unstrained juice was WAY better.
The juice might be considered to be a little thick but it really is wonderful.
Mmmm, it tastes like more!
We used some of the juice to make grape jam.
The jam was delicious with blue grape muffins.