What are Fox Grapes?
Fox grapes are wild grapes that grow here in Patrick County. They are usually ready to pick around the second week of August. This recipe will work for other wild grapes as well. So let’s get started learning how to make Fox Grape Jelly.
Fox Grapes grow on vines high up in the trees around creek banks. As trees grow, the grape vines go with them, making them harder to reach every year. I’ll tell ya, I have made some sketchy climbs to pick grapes over the years. We have climbed trees, waded in the water, climbed through briars, and leaned ladders straight up on some branches that were barely strong enough to hold a bird. Fox grapes are a lot of work but definitely worth it. I eat them straight from the vine while I’m picking. They are more sour than store bought grapes and they do have seeds, but once you add sugar they make the best grape jelly you’ve ever had.
We rarely bought store jelly when I was growing up. We always had fox grape jelly canned and extra juice in the freezer to make more. I have canned several batches over the years and will share with you how to make your own.
Preparing the Grapes
Now let’s get to it. First you need the fox grapes. We usually fill the majority of a 12 quart aluminum dish pan to know we have enough. Go through and remove stems and leaves from your grape clusters. Now is also the time to remove any rotten or shriveled grapes. Most clusters have a few small green grapes that aren’t ripe yet, leave these with your batch. The green grapes create a natural gel texture that makes the jelly. Wash grapes thoroughly to remove any debris. I usually run water in the sink and let them soak about 10 minutes, agitating several time.
Cooking Grapes
Next we’re going to cook the fox grapes. Add your clean grapes to a large stock pan on the stove and turn it on medium heat. I add about a 1/2 cup of water to them to prevent sticking. When the grapes start getting soft, use your potato masher to crush them. Continue until the majority are mashed and you have a pulp texture. (Cook times 10-15 minutes.) Once all the grapes are mashed it is time to juice them.
Making Juice
There are many way to remove the juice from grapes. You can mash them through a fine wire strainer, you can use a hand juicer, or you can use an electric juicer. There are all kinds of products online for juicing grapes. I use my grandma’s old food mill. It mashes the grape pulp but doesn’t let the seeds through. These are hard to find in most stores unless you have an old general store near by. You can however order a newer version on Amazon.
Here is the link to order a food mill: https://a.co/d/ciOWu4f
What’s left of grapes after being juiced
Don’t use your nice white bowls for jelly.. everything and I mean EVERYTHING will be purple, including you 😛
This is what the juice looks like when you’re done, add the pectin here and boil.
Making the Jelly
Once you have your fox grape juice (5 cups), place it in a large stock pot on the stove. (If you aren’t ready to can, you can put the juice in a ziplock bag and freeze it at this point until you’re ready to use.) Add 1 box of pectin (Sure-Jell) in the stock pot. Bring this mixture to a “rolling boil” (a boil you can’t stir down). At this time, remove the pot from heat and add in your sugar all at once (7 Cups). Any brand of sugar will probably work, however we have always used Dixie Crystals. Granny always swore by it, if she knew I was making jelly, she’d call every time to remind me I had to use Dixie Crystals or it wouldn’t turn out. Once you add the sugar, stir it in until completely dissolved and bring back to a boil. Let the mixture boil for 1 minute. Remove stock pot from heat and begin your canning process. Be sure to work quickly, as the mixture cools it begins to gel, making it harder to can.
I typically find Dixie Crystals sugar at Lowes Foods or Food Country. Once in a while, I can find it at Walmart, but they don’t always have it.
Canning the Jelly
Have your water in the canner getting hot as you fill your jars. Place each jar in the rack once you put the lid and ring on. At the time the water in the canner should be starting to boil. When the rack is full, lower the rack into the canner. The water should cover the top of the jars by about a 1/2 inch. Process the jars in the canner with the lid on for 5 minutes. After 5 minutes, remove jars from the rack and place on a towel or dish mat. Let the jars sit until they cool completely. They will seal with a “pop” as they cool. If a jar does not seal for some reason, it can be placed in the fridge and used first. You will now have your batch of fox grape jelly to store for the year!
Hint: I had been canning pickles and have always sat them upside down when cooling– Do NOT do this with jelly because it will gel this way and stick to the lid. All of my jars ended up a 1/2 inch empty on the bottom (haha).
Fox Grape Jelly Recipe
Makes about 10 (8oz) Jelly Jars
Cook time: 1 hour 30 min
Prep time: 30 min
Canning time: 30 min
Total: about 2.5 hours
Ingredients
- Fox grapes (about 5 quarts)
- Pectin 1 box
- Water 1/2-1/4 Cup
- Sugar 7 Cups (Dixie Crystals)
Supplies
- Large stock pot
- Potato masher
- Large ladle
- Juicer
- Cheese cloth
- Jars with rings & lids
Instructions
- Wash grapes & remove stems
- Cook grapes in large stock pot until soft
- Remove juice from grapes with food mill or juicer
- Put juice in stock pot.with 1 box of pectin
- Bring to a rolling boil (Stop here and freeze juice if not ready to can)
- Add 1 box of pectin, bringing it to a rolling boil. (A boil you can’t stir down)
- Remove juice from heat and add sugar
- Stir in sugar until dissolved
- Put mixture back on heat & boil 1 minute while stirring
- Remove mixture from heat and ladle into jars
- Put jars in hot water canning and process for 5 minutes
