If you’re looking for a unique homemade jelly recipe, you might want to try making wild mustang grape jelly. Here’s the scoop on mustang grape jelly recipe!
Mustang wild grapes are native to Texas and other states in the southern United States, and they have a tart, tangy flavor that makes them perfect for jelly.
Compared to concord grapes and muscadine grapes, the mustang grape vine produces smaller berries or wild mustang grapes.
Also known as vitis mustangensis, which happen to be very flavorful with a dark purple color.
They are not seedless grapes — there are generally four heart shaped seeds inside of the grape.
Wild Mustang Grapes
Wild mustang grapes can mostly be found in eastern Texas in late july, though some may still grow in South Texas along fence lines.
It’s also interesting to know that native americans harvested these whole grapes along with other wild foods, which definitely took a lot of work.
Making mustang grape jelly is a fun and rewarding project that can be enjoyed by beginners and experienced cooks alike.
To make mustang grape jelly, you’ll need to start by harvesting the grapes.
The wild mustang grapes grow on wild vines that can be found in fields, along the side of the road, and in other areas with plenty of sunlight, which is why they’re so rich in vitamin c.
They also have tartaric acid, which has a lot of antioxidants that are good for the immune system.
Once you’ve gathered your grapes, you’ll need to wash and prepare them before cooking.
The cooking process involves simmering the grapes until the grape skin is split, then straining the juice and mixing it with cups of sugar and pectin.
The resulting jelly is a beautiful deep purple color and has a unique flavor that’s sure to impress your friends and family.
Ingredients
Making homemade Mustang grape jelly requires only a few ingredients that are easy to find.
Here are the ingredients you will need for the whole thing:
Mustang grapes
You will need about 5-6 cups of fresh, ripe mustang grapes to make 4 cups of juice.
This is also about 2.5-2.6 pounds of grapes, or 0.313-0.375 gallons of grapes, which you’ve placed in your gallon bucket.
Sugar
You will need 7 cups sugar (granulated sugar) for every 4 cups of juice.
So, one cup grape juice calls for one cup sugar. Remember that your grape jelly won’t need too much sweetener, as the grapes are already sweet on their own.
Pectin
You will need one box of powdered fruit pectin, such as Sure-Jell, to thicken the jelly. You could also use liquid pectin instead.
Butter
A small amount of butter, about 1/2 teaspoon, helps to reduce foaming during the boiling process.
Lemon juice (optional)
Adding a small cup of lemon juice, about 1/4 cup, can help to balance the sweetness and acidity of the jelly.
It is important to use only ripe, sweet mustang grapes for the best flavor.
Avoid using grapes that are underripe or overripe, as they may affect the final taste and texture of the jelly.
When selecting pectin, be sure to choose a brand that is specifically designed for making jelly or jam.
Powdered pectin is the most common type used for making grape jelly.
Butter is not essential for making mustang grape jelly, but it can help to reduce foaming during the boiling process.
If you prefer not to use butter, you can skip this ingredient.
Adding lemon juice is optional, but it can help to balance the sweetness and acidity of the jelly.
If you prefer a sweeter jelly, you can omit the lemon juice.
Overall, these ingredients are easy to find and affordable, making homemade mustang grape jelly a simple and delicious treat to make at home, even if this is your first time.
Preparing the Mustang Grapes
Before making mustang grape jelly, it’s important to properly prepare the grapes.
Here are the steps to follow:
Harvest the Grapes
Mustang grapes are typically harvested in late summer or early fall when they are fully ripe. Look for grapes that are plump, juicy, and have a deep purple color.
Wash the Grapes
Rinse the cups of grapes thoroughly under running water to remove any dirt, debris, or insects. Place them in a large bowl or sink.
Remove the Stems
Using a pair of kitchen shears or a sharp knife, cut off the stems from each grape. This will make it easier to extract the juice later on.
Crush the Grapes
There are several ways to crush the grapes. You can use a potato masher, a food processor, or a blender.
If you prefer a more hands-on approach, you can also crush them by hand using a large spoon or your fingers. Some grape jam could be made by meshing the grapes as well.
Enjoy listening to the great sound that crushed grapes make!
Cook the Grapes
Transfer the crushed grapes to a large stock pot or Dutch oven.
Add enough cups of water to cover the grapes by about an inch. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Simmer the Grapes
Reduce the heat to low and let the grapes simmer for 10-15 minutes to let them cook for enough time. This will help release the juice and soften the skins.
Strain the Juice
After simmering, remove the big pot from the heat and let it cool slightly.
Pour juice mixture through a fine mesh strainer, jelly strainer, or cheese cloth into a big bowl or pitcher to avoid grape pulp in your great jelly.
Use a spoon or spatula to press the grapes and extract as much juice as possible for the mustang jelly.
Measure the Juice
Measure the juice and record the amount. This will help you determine how much sugar and pectin to add later on.
By following these steps, you’ll be well on your way to making delicious mustang grape jelly.
You could also use any leftover grape juice to make homemade wine.
Making the Jelly
Making mustang grape jelly is a fun and rewarding experience.
Here’s how you can make your own delicious jelly at home:
Ingredients
- 4 cups of mustang grape juice
- 7 cups of granulated sugar
- 1 box of pectin
- 1/2 teaspoon of butter
Steps
- In a large saucepot, combine the cups of grape juice and pectin. Bring the mixture to a full rolling boil, stirring constantly.
- Once boiling, using large saucepot combine juice and pectin with sugar by adding it all at once, stirring well to combine.
- Bring the mixture back to a full rolling boil and boil rapidly, stirring constantly for 1 minute exactly.
- Remove the saucepot from the heat and skim off any foam that may have formed on the surface of the jelly.
- Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the hot sterilized jars clean, then place lid and ring on the jars, tightening the ring just until it is snug. Make sure to clean the top of the jar as well.
- Process the wide mouth jars of jelly in a boiling water bath for 10 minutes.
- Remove the canning jars from the water bath and let them cool to room temperature.
- Check the seals on the jars to ensure that they are properly sealed.
- Finally, place jars of mustang grape jelly in a cool, dark place for up to a year.
Making mustang grape jelly is simple, and the end result is a sweet and tangy jelly that is perfect for spreading on toast, biscuits, or anything else you like.
Note: You could also use any glass containers to store your good jelly to have the next day.
For a jelly bag, place upright on a rack in a dark and cool location.
Canning the Jelly
Once you have prepared your mustang grape jelly, it’s time to can it in order to preserve it for later use.
Canning is a simple process that involves sterilizing jars and lids, filling them with the jelly, and then processing them in boiling water.
Here’s a step-by-step guide on how to can your mustang grape jelly:
Sterilize your jars and lids
Wash your jars and lids in hot, soapy water and rinse them thoroughly. Place the jars in a large pot of boiling water and boil them for 10 minutes.
Keep them in the hot water until you are ready to fill them. Place the lids in a small pot of simmering water and keep them there until you are ready to use them.
Fill the jars
Using a funnel, ladle the hot jelly into the jars, leaving about 1/4 inch of space at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
Seal the jars
Place the lids on the jars and screw on the bands until they are finger-tight. Do not overtighten the bands.
Process the jars
Place the filled jars in a water bath canner and make sure they are covered with at least 1 inch of water. Bring the water to a rolling boil and process the jars for 5 minutes (adjusting for altitude).
Remove the jars
Using jar tongs, carefully remove the jelly jars from the canner and place them on a towel-lined countertop, canner rack, or cooling rack.
Leave them undisturbed for at least 12 hours.
Check the seals
After 12 hours, check the seals by pressing down on the center of each lid. If the lid is firm and does not move, the jar is sealed.
If the lid pops up and down, the jar is not sealed and should be refrigerated and used within a few weeks.
By following these simple steps, you can safely and easily can your mustang grape jelly.
Enjoy the delicious taste of homemade jelly all year round!
This is the best time to whip up that peanut butter and jelly sandwich you’ve been dreaming about.
Storing and Serving the Jelly
Once you have made your delicious mustang grape jelly, it’s time to store it properly.
Proper storage helps maintain the quality of the jelly and prevents spoilage.
Here are some tips on how to store and serve your next batch of mustang grape jelly:
Storage
Store the jelly in a cool, dry place, away from direct sunlight. You can store the jelly in a pantry, cupboard, or a shelf in the refrigerator.
Make sure the tops of jars are tightly sealed to prevent air from entering. Properly stored, the jelly can last up to a year.
Serving
Mustang grape jelly is a versatile condiment that can be used in various ways. You can serve it as a spread on toast, biscuits, or muffins.
It can also be used as a glaze for meats or added to sauces and dressings. Experiment with different ways of serving the jelly to discover your favorite.
Pairing
Mustang grape jelly pairs well with a variety of foods. It goes well with cheese, crackers, and nuts. It can also be paired with meats like chicken, pork, or lamb.
You can also serve it with fresh fruit or use it as a topping for ice cream.
Presentation
To make your mustang grape jelly more appealing, you can add a label to the jar with the name and date of the jelly.
You can also tie a ribbon or a tag around the jar to make it more presentable. If you are giving the jelly as a gift, you can place it in a decorative basket with other items.
Leftovers
If you have leftover small batches of jelly, you can store it in the refrigerator for up to three weeks. You can also freeze the jelly for longer storage.
To thaw frozen jelly, place it in the refrigerator overnight.
By following these tips, you can enjoy your homemade mustang grape jelly no matter the time of year and impress your guests with your presentation and pairing skills.
Make this your new family tradition and feel free to come up with wild ideas on how to serve your delicious grape jelly.
Final Thoughts
The Mustang grape jelly recipe showcases the natural sweetness and vibrant flavors of these wild grapes, transforming them into a delectable spread that will captivate your taste buds.
With just enough water to coax the grapes into releasing their juices, this recipe preserves the authentic essence of the fruit.
The result is a rich and luscious jelly that is both tangy and sweet, making it a delightful addition to breakfasts and desserts alike.
Whether enjoyed on a slice of warm toast or paired with creamy cheeses, this homemade Mustang grape jelly brings the charm of the wild outdoors right to your table.
Embrace the simplicity and goodness of this recipe, and savor the pure pleasure of preserving the bounty of nature in a jar of homemade grape jelly.
Mustang Grape Jelly Recipe
If you're looking for a unique homemade jelly recipe, you might want to try making wild mustang grape jelly.
Ingredients
- 4 cups of mustang grape juice
- 7 cups of granulated sugar
- 1 box of pectin
- 1/2 teaspoon of butter
Instructions
- In a large saucepot, combine the cups of grape juice and pectin. Bring the mixture to a full rolling boil, stirring constantly.
- Once boiling, using large saucepot combine juice and pectin with sugar by adding it all at once, stirring well to combine.
- Bring the mixture back to a full rolling boil and boil rapidly, stirring constantly for 1 minute exactly.
- Remove the saucepot from the heat and skim off any foam that may have formed on the surface of the jelly.
- Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the hot sterilized jars clean, then place lid and ring on the jars, tightening the ring just until it is snug. Make sure to clean the top of the jar as well.
- Process the wide mouth jars of jelly in a boiling water bath for 10 minutes.
- Remove the canning jars from the water bath and let them cool to room temperature.
- Check the seals on the jars to ensure that they are properly sealed.
- Finally, place jars of mustang grape jelly in a cool, dark place for up to a year.
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