We have had grape vines that volunteered in our yard for years, without them ever producing any grapes. Finally, this year, we got grapes! I've put 5 one quart ziploc bags into the freezer today. These are very small, pea size and a bit more, blueberry size. Loaded with seeds, not much pulp. But close to a gallon of grapes as our reward for not getting rid of these vines
Our domestic Concords can be rather finicky....this year a good year so I don't even know if I will harvest wild grapes except to do a taste comparison. But jam, Jam, JAM!...wild grapes make excellent jam and are so flavorful that you can dilute your cooked mash before adding sugar and pectin. I just wash the good ones, cook them in a small amount of water, make a mash from them with a potato masher, filter out seeds and larger solids with a colander, then take the juice and add sugar to taste and dilute to desired strength. Follow any regular jam procedure from there for pectin content and canning. Great stuff!....
“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein
Location: Grand Valley of Colorado's Western Slope
posted 2 years ago
And, once processed for jam as John describes, maybe add some tapioca, (1-3 tsp?) and bake it in a pie. We permies love pie