My neighbor brought me about 10 lbs of mustamg grapes - they are small, dark, and very tart. I will do my due diligence online, but does anyone have experience with them? Any thoughts on how to process / what to make? Jelly is of course at the top of the list
Recommended by Food52
formed by tartaric acid, a natural
substance in grapes from which
cream of tartar is made.
Allow grape juice to stand in the
refrigerator for 12 to 24 hours.
Ladle juice from bowl, being
careful not to disturb sediment
that may have settled on the
bottom, and strain through a
dampened jelly bag or several
layers of dampened cheesecloth.
They say they are almost too acidic to eat straight and very sour, jam or jelly sounds good unless you want to foray into wine making.