This year saw a good harvest of grapes from the vine out in the garden. We picked them as they ripened but didn’t have time to do much with them, other than turn them to juice and freeze the resulting juice. I think there are about eight tubs of frozen grape juice in the freezer right now; I’m not positive because John didn’t label the ones he froze. I did.
Today, while battling a migraine (which still hasn’t gone away), I decided to thaw some of that juice. I thawed two containers as one batch of jelly requires 5 cups of juice and the tubs are one liter tubs, which is about 4 cups of juice.
In all, I have 7 jars of jelly. The one in the picture wasn’t a full jar, just the end of the batch. There’s one other small jar like the one in the picture; the rest are 1 cup jars (1/2 pint, I think?). I did cut back on the sugar slightly. Normally you shouldn’t because it can affect how the jelly jells, but it wasn’t a problem. It’s lovely, perfect for spreading and very, very tasty.
The biscuits, incidentally, were made just so we could sample the jelly. In the middle of winter, we’ll be enjoying summer on our biscuits and toast. And there’s more juice in the freezer. Does it get any better than that?