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My Grape Jelly Laboratory

a basket of freshly harvested grapesShortly after we settled into our home in the country, my partner and I were beyond surprised to discover grapevines in our garden.

Maybe I am too much of a city boy to know better, but to find out that grapes could successfully grow at all in this northern climate was news to me. To discover them in our own garden was pure serendipity.

Given that it was just a couple of grapevines, we did not develop any grand illusions of a future in winemaking. Just the same, we looked forward to seeing how much they might produce and whether the grapes would be fit for consumption.

The first summer we were here, we were so busy, I don’t even recall seeing the grapes. But it was a drought year, so there is a chance that we barely had any.

It was in the second growing season that conditions were quite good. Not only did our apple tree give us a bumper crop, but the grape harvest filled a 4 litre basket, just enough for a batch of grape jelly. With the help of a recipe I found online, it was time to make jelly magic.

This was not my first time making jelly. Back in the early 2000s, at a time when I was forever searching for creative projects, I found a recipe for red pepper jelly in the TV Guide and thought to myself, “that doesn’t sound too hard.” I bought mason jars and the necessary ingredients and successfully produced a beautiful red jelly, perfect for Christmas gift giving.

With that experience long behind me (maybe too long), my grape jelly journey began. While I am certainly no stranger in the kitchen, the multi-step process seemed more complex than I remembered from my first experience. Continue reading

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