- 4 cups of fresh grape juice
- 1.5 Tbsp of low sugar pectin
- 2/3 cup of sugar
- As always, sterilize your jars in boiling water and then process them in a boiling water bath.
- Consult the Kerr, Ball, and Martha Stewart websites for more detail on ingredient quantities.
In Austin and much of Texas, you can add a grape vine to your landscape without it looking out of place. There’s no one way to grow a grape vine. You can put in a trellis and have it climb up. You can head prune. So many ways to grow them. The important factor being that you trim heavily when the vine is dormant in the winter.
I tried a low sugar pectin this year. I was cautious with the addition of pectin and sugar, but there were lumps I still had to remove. I think my reduced grape juice had a fair amount of pectin to start. Last year I just cooked the grapes down to a butter without pectin.
Anyhow, the flavor is better than usual jelly. It’s tart like a Fruit Roll-Up but not as chewy.
As you can see from the picture above, it’s easy to add a grape vine to a landscape. Some are more productive than others. I have had remarkable luck with the Black Spanish vine in most years. The hotter and drier, the more fruit it makes. It does well here because it is a native vine to the South.
That being said, a single zinfandel vine alone can make enough to fulfill your backyard grape needs. Black Spanish vines make sparse grape clusters, so you would do well with 3-4 vines. (I should tell you that I take a hands-off approach for native plants. I’m sure with careful viticulture that you would get better clusters.)
You have a choice here if your your yard is small. There are costs/benefits to both vines. We had an extraordinarily wet spring, which ruined the zinfandel crop. The Black Spanish produced as always. But in most years, I would just need the one zinfandel vine. You are at the mercy of Mother Nature. Whichever decision you make, be assured it will as right as it is wrong.
An additional note: You can eat the zinfandels from the vine. Black Spanish grapes are too tart and the skins too thick for table eating. Both clusters will have unripened grapes on them. That’s just the way it is. Chuck the green ones.
Or if you have zero interest in canning, you can walk out in the yard and eat the grapes off the vine while they are still warm from the hot summer sun. You can spit the seeds right into the lawn. Composting!