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mustang grape pie

I just googled green grape pie recipe and found that you can indeed cook the green grapes with large seeds…but you need to strain the seeds out after cooking…ha! Bring a scissors or clippers with you to cut the clusters of grapes off the vine. Jim- I have a Blanco Crab Apple I planted about 5-6 years ago after moving to Boerne and I’m hoping to have enough crab apples this year after all this rain to make more than one little 4 oz. Less common seems to be the buchta I've made filled with nuts and raisins. Would it be weird to have corned beef and cabbage for Christmas dinner? Once simmered (you don’t need water but use a medium low setting) I put mine in a strainer with medium mesh over a big bowl and I DO Not push out the excess juice, but let it drip until it quits dripping. Change ), You are commenting using your Twitter account. Pour the mix into a food mill to extract more juice. https://texasjellymaking.wordpress.com/2011/06/20/mustang-grape-jelly Follow the recipe for the above Mustang Grape Jelly. Ingredients: 1 cup of grapes . The chapter was in charge of the dessert table at the event today, so I decided to finally volunteer with them and also contribute something to the $1/dessert table. Change ), You are commenting using your Google account. How do you get rid of the seeds from the remaining pulp to make the jam? Pick mustang grapes while green and seeds are still soft. I absolutely agree, I thought. Instead, I find recipes for "rolls". Suzanne- Simmer until the skins are tender. I will ask some relatives. The resulting juice is clear and a very deep purple-red and makes a delicious jelly. Cousin Karen M, Hi, Karen and thanks for reading. I didnt know this was your site, how very secial, proud of you and intrigued! The juice for the jelly goes down through the seive or jellybag/cheesecloth. Still have questions? I am trying to use up all the jellies in my freezer so I’m not picking much fruit this season but it was tempting. I have followed recipes for Mesquite bean jelly that made a straw color, but I tried cooking them much longer, like almost 8 hrs, and came up with a darker honey colored base which is vastly better in flavor, almost like a dark honey!!! Robyn- You have a great method for getting extra clear juice. That is a treasure!) Try Agarita and Mesquite Jellies…maybe a new Retama Jelly??? Recently I was cleaning out my freezer when I noticed white grape juice I had made with the help of my juicer. In a separate bowl, mix the rest of the ingredients. Like most pies, this recipe makes 8 servings if you have little restraint, but 12 servings if you do. Thanks for posting this! Once I’ve strained the second time, I go ahead and make jelly. I remember that you had to add lots of sugar for it to be palatable. enough water to disolve sugar. Good things happen when grandmothers and grandsons pick fruit and bake together... pie! The pulp had already gone through the  food mill and then had been left behind in the cheese cloth. My first  thought was that it would make too sweet of jelly and not a very pretty color. It’s been a lifetime since I did this so I’m going to have to consult with my cousins down in Palacios about the Pie. The sieve or jellybag/cheesecloth catches all the pulp which can be used seperately for jam. If you have more than one male vine in the area you could eliminate the surplus males. 1 tsp of salt What a wonderful story and tribute to your grandmother. Last year I donated it (the jelly) for auction at our Native Plant Society Boerne Chapter meeting and they were fightin’ over it! My aunt told me about being sent out to collect green mustang grapes to make pie when unexpected guest would turn up. Ingredients It was perfect. Green mustang grape filling for pie or cobbler. Some plants will be male so you will need to find the ones with the fruit. Pour batter into the baking dish.

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