Mike has a grape vine in the front of the house. For the past few years, the grape harvest has been negligible, so I haven’t come to expect grapes. But, this year, we got enough grapes to do something with. But, what? Make grape jelly, of course!
When presented with options for jelly or jam, grape has never been my choice. There is always something unnatural about the way that grape products (other than wine!) taste to me. But, I can safely say that this jelly is so delicious. The flavor is intensely, honestly grapey. I now understand where the description “jammy” as applied to wine comes from. I wish I would have videoed Mike while he was tasting the jam, as his reaction was the most earnest and delighted “YUM” I’ve ever heard him utter.
I always say that the fact that any preserved foods I make are good is not because of me, but rather because of the quality of the raw materials. I’m learning that, in most cases, simple preparations without a lot of added flavors are best.