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August 17, 2010

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I just found your blog while googling fox grapes. Love this post, the comments and especially the music! I'm looking forward to my fox grapes...and possibly my neighbors, to ripen and be made into jelly/jam or pie!

Thanks "cuz" for popping over and linking up this post on the Carnival of Home Preserving!

I'm late to this blog post but my mother made grape hull jelly, although she called it hull preserves. The way she made it, the hulls were distinctly evident. She put them through a colander--although it may have been a sausage grinder as I recall her turning the crank and pushing down with a masher.

My mother canned everything and used the freezer locker (located nine miles away at the county seat) mostly for the meat not salted and kept in the meat box at home.

My favorite jelly/jam was strawberry jam. After that came blackberry jelly and fig preserves. We tended to eat the favorites first. I knew we were beyond the halfway point when we got to the jelly made from Himalayan Blackberries. The blackberry taste was there but with it came the very large seeds of that berry would lodge between teeth and resist all but the most artfully wielded toothpick.

Last and least were the jars of hull preserves. When they came from the back of the pantry, I knew we were nearing the end. I remember how the hull preserves looked on one of her biscuits. And they tasted pretty well but were a bit too chewy in texture.

I love grape jelly. Something happened to my vines this year, we only had a very small amount of grapes, not enough to do anything with. What you made sounds like what I call grape jam. An older friend of mine told me about it one year and I made the jelly leaving the hulls in. It was very good as is grape pie with the hulls.

Bet and I bought some more grape vines this summer (love summer sales at the nursery) and now after this article I am really looking forward to our first crops next summer. Our one surviving grape vine produces shade for the back of the house (it's my "air conditioning"). It is so big it hardly produces much in grapes, lots of them but really dinky.

I have made a preserve using the whole grape, pecans and a little graded orange rind. It is very pretty in the jars and smells and tast amazing. When the jars were opened you could smell it all over the dining room.

I have also made jelly using spring violets. One year I left the flowers in and put it in the jars. It smelled and tast so good. I have not canned, frozen or made jellys in a long time. However, if I ever start again I will be doing more of the preserve type thing because they taste soo good.

Tipper,
Nice post on fox grape jelly. My
favorite! I want to give it a try.
Have had computer trouble for several days, missed the Blind Pig
and everyone commenting. Now I'm
behind on everything...Ken

Yummmmm,
i make my grape jelly like Cindy...hull and all in the pan, then strain..to get the clearest jelly strain thru a jelly bag real slow....
I am so jealous...we were gone about a week and the "varmits" got our grapes...they were the prettiest they had been in years..just starting to ripen...
Haven't seen Fox grapes in years but sure we have a few here on the place down by the wet weather spring...
I am fond of Scuppernongs (white) and Muscadines...I can eat a bushel of them...
B.Ruth

Tipper,

I've never had hull jelly but it sounds great. Our women folks did make some fine muscadine pies with the hulls in, though.

Rooney Floyd

I can remember when my mother used to make grape jelly, it was always my favorite.

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Blind Pig The Acorn

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Never heard of putting the hulls in! I shall have to try that one. As a child I remember gathering muscadines and my mother making muscadine jelly. This year I canned grape juice and am making homemade grape wine.

this is a first for me, never heard of it and it sounds good to me. i always eat the hulls of all grapes, even scuppernong grapes that daddy always said i should not eat. I know i would love this even if you did not chop up the hulls. yum

My granny made hull jelly when I was very young. I remember hers as having large pieces of hull, but they were very soft. I guess that added a little character.

This is new to me -- but I'm not a big fan of grape jelly. Maybe I'd like this better. It looks beautiful!

I have never heard of grape hull jelly, but then I've never heard of Fox Grapes. Wonder why they got that name? Did you know that it's the outside skins of the grapes that offer the protection of heart health? You can drink a bit of wine each day, which is what my cardiologist told me to do. But you can also drink grape juice instead if it is a brand that is made with the skins. Your pictures are excellent in explaining!

tipper; my neighbor has some fine looking grapes, i believe i,ll give him your recipe,and see what happens. it sure is nice having a farmer next door,his dad is also a tarheel, so he can come up with some mighty good eats.your friend k.o.h

Tipper, I just made Grape Jelly/Jam. Here is what I did: I wash the grapes (Concord), put them in a pot, add a little water, cook a while, mash with a potato masher, pour all this in the ricer, mash till only the seeds and a little pulp are left,discard the seed and use the liquid to make my jelly/jam following the
Sure Jell directions.
It's great and is actually a thick (and rich) jelly.
Mighty fine!

Where's the biscuits Tipper? Looks delicious!!!!

I don't know a thing about making grape jelly --but yours made me very hungry... I can only imagine how good it tastes... YUM!!!!! Thanks for sharing, Tipper.
Hugs,
Betsy

That looks plum yummy. I have only made strawberry preserves, but never attempted jelly. I love grape, but have never had homemade. I think I'm going to start looking for a recipe and see what a big ole' mess I can make...thanks for the heads up.

Your jelly looks good. Don't know if those grapes are the same as the muscadine grapes that grow here. There are recipes to making jelly from them on the computer.I've not made jelly in along time but seems rather easy.

Tipper--Great blog, and mention of fox grapes brought back some wonderful memories about gathering them to make jelly when I was a boy, not to mention gorging on the ripe bounty along creeks and branches.
Have you have had or tried a hull pie. I learned about this delicacy, which will bring tears of pure joy to the eyes of any self-respecting country boy (or girl) when I started enjoying muscadines and scuppernongs in South Carolina, where I now live. It utilizes only the hulls, squeezing out the middle much as you did, but the pulp can be set aside for jelly. If you want, I can dig you out a recipe from one of the cookbooks Ann and I have written or from her files. As Grandpa Joe used to say, "I disremember just where it is." However, I know we've got the recipe, and I strongly suspect that it would work just as well with fox grapes as it would with muscadines.
Jim Casada
www.jimcasadaoutdoors.com

The only grape jelly I've made is from grape juice, so I'm of no help to you.
That jelly sure looks delicious though!!!

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