Copyright © 2008, La Jolla Farming, Inc., All Rights Reserved.
P.O. Box 247
Delano, Ca. 93215
Fax (661) 725-9262
Ready in: <30 minutes
Crush grapes, add water and simmer, covered, 10 minutes.
3 1/2 pounds grapes
Strain and measure out 5 cups juice.
1 1/2 cup water
Add pectin and bring to a boil.
1 box pectin
Add sugar all at once and boil 1 minute.
7 cups sugar
Skim off foam and pour into jars.
Adjust caps and process in boiling water batch 10 minutes.
*This recipe from CDKitchen for Grape Jelly serves 8 cups*
Ready in: 1-2 hours
Wash grapes and drain.
6 1/2 cups grapes
Remove skin from each grape by pressing between thumb
1 cup sugar
and forefingers until skin breaks and pulp pops out.
3 tablespoons cornstarch
Set skin aside.
1/8 teaspoon salt
In medium saucepan over medium heat,
1 teaspoon grated lemon rind
bring pulps to boiling, stirring.
1 tablespoon grated orange rind
Boil 2 minutes or more.
2 tablespoons butter or margarine
Press pulp through sieve to remove seeds.
1 (9-inch) pie shell
In large bowl, combine pulp to skins, mixing well.
In small bowl, combine sugar, cornstarch, and salt.
Add to grape mixture along with lemon and orange peel.
Mix well. Turn into pastry lined pie plate.
Dot with butter. Roll out remaining and put on pie and slit.
Bake at 425 degrees for 40-45 minutes.
*This recipe form CDKitchen for Grape Pie serves 8*
Breakfast Grape Shake
Combine concord grape juice, milk, yogurt
1/2 c. Concord grape juice
and egg in blender container.
1/2 c. milk
Blend several seconds until smooth and frothy.
1/4 c. vanilla yogurt
If desired, garnish with nutmeg or swirl with cinnamon stick.
Makes 1 cup.
*This recipe from CDKitchen for Breakfast Grape Shake serves 8*