Re: Wild grapes

They are oxalic acid crystals. Standard procedure is to decant the juice
and leave the crystals behind. I believe you will always get them with
grapes. They don't add to the flavor.

Dave

"Wm Watt" <ag384fm@xxxxxxxxxxx> wrote in message
news:1157738111.155469.284230@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Thanks for the feedback. I tried making jelly with and without
crystals and juice from green grapes. Jelly made without crystals lacks
the gritty texture. I can't tell any difference in flavour. Juice from
green grapes doesn't seem ot make any difference as far as pectin
content goes. Here are the details ...

First batch with crystals and no green grape juice
4 cups grape juice with crystals
1.5 cups apple juice
5 cups sugar
5 cups + 1 oz (sample jar) of good gritty jelly produced

Second batch with green grape juice and no crystals
3 cups grape juice without crystals
1 cup green grape juice
1.5 cups apple juice
5 cups sugar
4 cups + 1 oz (sample jar) of good smooth jelly

For both sampes I boiled up the grape juice and tested for pectin, then
added apple jiuce and tested for pectin again. On the second batch I
added apple in two steps because I had a hard time believing the green
grapes didn't satisfy the pectin requirement. I ended up boiling down
the second batch to only 4 cups of jelly because I was trying to get
the right combination of pectin and sugar. In both batches I added the
sugar in 3-4 steps testing for set each time.

The first batch only reached 205 deg F before dribbling off the spoon
in a "ready to pour" condition. The second batch reached 215 deg F
before being poured. I never get a clear "ready to pour" indication for
jelly and have to look at thickness, condition of drip from spoon, and
jelling of lifted scum on side plate to know when to pour. I use a
thermometer but never trust it. :)



.

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