tag:blogger.com,1999:blog-4539448463310978123.post5325129865833701704..comments2024-03-22T03:35:47.279-04:00Comments on The 3 Foragers: Foraging for Wild, Natural, Organic Food: Wild Grape Recipe - Grape JamThe 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4539448463310978123.post-78689311645276691902014-11-07T15:16:54.637-05:002014-11-07T15:16:54.637-05:00I decided to go with the puree as is, and I got 7 ...I decided to go with the puree as is, and I got 7 spectacularly delicious 4 oz. jars of jam from the quart of grapes I collected. The jam did come out a little gritty, but if I had poured off just the juice, I would've lost about 60% of what I had. I don't mind a little grit, in exchange for the amazing flavor of the wild grapes! Thanks again for all the wonderful info :)SushiGoddesshttps://www.blogger.com/profile/15955563602908341734noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-35834313156397953082014-10-27T07:56:33.257-04:002014-10-27T07:56:33.257-04:00We have never come across grapes with high levels ...We have never come across grapes with high levels of tartrates. I have let some of the juice sit, but not the pulp. The white stuff in the juice sinks to the bottom, then I pour off the juice leaving the white stuff behind, but we don't drink the juice very often.The 3 Foragershttps://www.blogger.com/profile/10095365543705594358noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-52874415865640108172014-10-25T23:36:18.749-04:002014-10-25T23:36:18.749-04:00Hi, thank you so much for your wonderful blog and ...Hi, thank you so much for your wonderful blog and mouthwatering recipes :) I have a question regarding using wild grape juice-- I have read in several foraging books (including 'Stalking the Wild Asparagus' by Euell Gibbons and 'The Forager's Harvest' by Samuel Thayer) that wild grape juice must be allowed to rest overnight, to allow the tartrate to crystalize out, and the juice must be poured off the next day. Otherwise, they say, the resulting jam or jelly made from this juice will be unpleasantly gritty and likely to spoil sooner. They emphasize this step as imperative. However, other books and websites I have read (including yours) make no mention of it. Have you ever experienced this or noticed any problems? Thanks so much :)SushiGoddessnoreply@blogger.com