Along the way, I absorbed an education in food processing and storage. I guess it’s kind of in my genes since my grandpa farmed produce and sold it to folks. (Remind me sometime to tell you some of the stories about daddy stealing grandpa’s watermelons.) Even though I hated canning while growing up, I'm glad I can do it because it's becoming a lost art. Sometimes I can vegetables, and sometimes I make homemade jelly. It’s a time consuming process, and anyone who’s ever done it knows you can’t really do it on your own schedule. You have to do it when the produce is ripe and available. Which is what happened last weekend when I discovered that the grapevine in the backyard had produced the sweetest, best tasting Concord grapes we’ve had in a long time. For the last fifteen years, we’ve enjoyed those grapes. Some years they have been better than others, and the last two they’ve been pitiful. This year they’re wonderful, and since we are moving and this was likely the last chance I’ll have to enjoy these grapes, I decided to make jelly. In the middle of a lot of laundry and house cleaning and remodeling.
It took sterilized jars.
And hot boiling lids.
Turning the grapes into juice.
With cooking and straining.
And adding the sugar and pectin.
But in the end I ended up with the best tasting jelly I’ve ever made.
And not that I’m bragging, but doggone it, it was the prettiest jelly I’ve ever made too.
It was so pretty I saved a couple to enter in the county fair next June.
We have sixteen half pint souvenirs of our old home to take to the new home, so I’m glad I took the time to do it.
But now? I have to deal with these.