Having harvested the greenhouse Black Hamburg grapes to make jelly, I am now looking for pectin. Has anyone seen any in stores?
I also need some culinary advice. I'm finding that even without sugar, the black Hamburgs, which are a Muscat type wine grape, are sweeter than our native Concord Grapes which are more tart. I'm thinking I may need to doctor these sweetish grapes with a little concord grape juice so it tastes like more closely to what people are expecting from grape jelly (tangy and purple). Perhaps this is very provincial of me, having been raised on the traditional peanut butter and jelly sandwich as these particular Black Hamburgs are uniquely historic grapes. And there is the logistical problem that the greenhouse grapes are ready now and concord grapes wont be ready for another month or two so I'll have to use Concord Grape Juice from the store. But I dont know what gets added to grape juice and if it might affect recipe. Does anyone have a recommendation for a concord grape juice that is just juice and not too watery? I could also make second batch with a splash of red wine to make it less sweet and more complex. Has anyone a recommendations for a type of red wine that might be good for the second batch (cabernet, merlot?). And whether either of these drinks would affect a basic grape jelly recipe. Regards, *Stephanie Smoot* 857 368-9175 work 781 941-6842 personal cell *617 595-5217 *work cell
-- The LincolnTalk mailing list. To post, send mail to [email protected]. Browse the archives at https://pairlist9.pair.net/mailman/private/lincoln/. Change your subscription settings at https://pairlist9.pair.net/mailman/listinfo/lincoln.
