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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Nana’s Mustang Grape Jelly

“Jon’s mom, Helen, is lovingly referred to as Nana by her children,” says Holly. “She  taught us to make Mustang grape jelly. They would gather the wild grapes by her home and mash them by hand. Now her grandchildren love to spot the wild grapes whenever they see them.”

Ingredients: 

3 pounds mustang grapes
2 cups water
1 package of pectin
6 cups sugar
Juice of ½ lemon

Recipe directions: 

Wash and remove stems from grapes. Put grapes and water into a pot and bring to a boil. Boil for 10 minutes until seeds and skin start to float to top. Crush grapes in grape crusher or mash grapes with potato masher and strain through a mesh strainer. Return juice to a stove and bring to a boil. Remove any foam. Add pectin and sugar. Boil for 5 minutes. Add to sterilized jelly jars. Place lid and ring on jar and process in boiling water for 10 minutes. Allow to sit for 2 days to gel. After canned, leave at room temperature until opened and then put in fridge. Great on toast, biscuits, cream cheese and crackers.

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