We have mostly Valient grapes, a South Dakota-bred, cold-hardy variety similar to a Concord. These make great jellies and juice. We add grapes to the CSA shares, if you would like more to put up and store for later, just let us know!
A recipe (modified) for Grape Catchup (ketchup?) from Jeremy’s mother, Randi.
- 3 pounds grapes
- 3 cups sugar
- ¾ pint vinegar
- ½ teaspoon salt
- 1 ½ teaspoons whole cloves
- 1 ½ teaspoons whole allspice
- 1 ½ tablespoons stick cinnamon
Wash grapes and remove them from the stems. Place them in a pan and steam them without water, until they are soft. Rub fruit through a sieve, add remaining ingredients (spices tied in a bag) and simmer 20 minutes. Pour into hot sterilized jars and seal. Makes 2 1/2 pints. (From Victory Binding of the American Woman’s Cook Book, Wartime Edition With Victory Substitutes and Economical Recipes for Delicious Wartime Meals, 1943)
Note from Randi: “I tried this last year, I think with smaller quantities, and a little guessing, and my family thought it tasty as a meat condiment. I like it on turkey. It kept well in the fridge and freezer. It probably should be water bath canned if you go that route.”