Free for the taking.
If you have been out in nature for the last few weeks you may have noticed that this year there are an exceptional amount of wild grapes hanging on the vines.
Just like their cosines this native grape variety looks much like a concord or all the other grape varieties. The tiny blue grapes hang in bunches with a very intense red purple juice and hard seeds. By now, the beginning of October the flavor has developed to be very strong, sweet and delicious. Just get out ther and pick yourself a bunch and try this incredible little freebee. If you are so inclined, wild grapes may be made in to a syrup, jelly or wine.
Wild Grape Syrup:
If they are very dusty you may want to rinse them off before processing them. Place the grapes in to tall sock pot and mash them with a potato masher.
Add half their weight of sugar and quarter of water and bring to a boil for 10 minutes. Let cool, and strain the liquid through a cheese cloth or fine strainer. Reheat the syrup and fill it in to a clean glass container. Store in the refrigerator one opened.
To make a drink use 1 part syrup and 6 parts of water or sparking water.
This syrup may also be used as a sauce with dessert, ice cream or yogurt.
For a Wild Grape Jelly add equal amout of sugar to the squashes grapes and cook for 15 minutes. Strain and fill in to sterilized jars.