Grape-Cardamom Pie

Ingredients
4 cups grapes ¾ cup sugar 1/8 tsp cardamom seed 1 tbsp minute tapioca 1 tbsp grated orange rind ½ tsp lemon juice pastry for 2-crust pie whipped cream

Stew grapes and slip the pulp out of the skins. Set skins aside and cook pulp till seeds loosen. Remove seeds and combine pulp, skins, sugar, cardamom, tapioca, orange rind and lemon juice. Pour into a 9-inch pastry-lined pan and cover with old-fashioned pastry lattice. Bake about 30 minutes at 375°F and serve warm with whipped cream.

Spicy Wild Grape Jelly

Ingredients
3 lbs partially ripened grapes 2 lbs fully ripened grapes 8 cups sugar ½ cup water 1 tsp ground allspice 1 tsp whole cloves 1 tsp ground cinnamon 2 oz liquid pectin

Stem and wash grapes. Place in a deep saucepan and crush using a hand masher. Add the allspice, cloves, cinnamon and water and mix thoroughly. Cover and bring to a boil and simmer for 15 minutes. Strain mixture through a food mill, then through a jelly bag. Save pulp to make grape butter, if desired. Place grape juice into saucepan, then add sugar and boil till the sugar is completely dissolved. Add pectin and hold at a boil for 2 full minutes. Skim off foam and pour into hot, sterile jelly jars and seal.

Wild Grape Conserve

Ingredients
3 lbs fully ripened grapes 1 cup water 4 cups sugar 1 cup orange pulp 2 cups seedless raisins

Stem and wash grapes. Peel away skins and place them into a saucepan with the water. Cook for 15 minutes. Cook the peeled grapes without water for 10 minutes. Remove and press through a food mill. Combine the two and add sugar, orange pulp and raisins and cook over a medium heat for 40 minutes while stirring frequently. Skim off foam and pour into hot, sterile jars and seal. Allow to age 1 month before serving.

Wild Grape Jam

Ingredients
3 lbs of partially ripened and fully ripened grapes, mixed ½ cup water 1 cup sugar per cup of juice 3 oz liquid pectin

Stem and wash grapes. Crush in small amounts in the bottom of a deep saucepan. Add water and bring to a boil. Simmer for 10 minutes. Strain mixture through a food mill. Measure juicy pulp into a saucepan and add sugar as directed above. Boil for 1 minute, then add pectin. Boil again for 1 full minute. Skim off foam, pour into hot, sterile jelly jars and seal.

Wild Grape Jelly

Ingredients
5 lbs wild grapes ½ cup water 8 cups sugar 2 oz liquid pectin

Use 3 lbs of partially ripened grapes and 2 lbs of fully ripened grapes for this recipe. Wash and stem grapes, then place into a deep saucepan. Crush with a hand masher. Add water and bring mixture to a boil, then cover and simmer for 15 minutes. Strain cooked fruit through a food mill, then through a jelly bag. Save pulp for grape butter, if desired. Place juice in a saucepan and add sugar. Bring to a boil, then add pectin and boil again for 1 full minute. Skim off foam and pour into jelly jars and seal.

Wild Grape-Lemon Balm Jelly

Ingredients
3 lbs fully ripened grapes ½ cup water 1 cup sugar per each cup of juice one handful of lemon balm sprigs 3 oz liquid pectin

Stem and wash grapes. Crush in small amounts in bottom of saucepan, then add water and bring to a boil. Simmer for 10 minutes. Strain mixture through a food mill and then through a jelly bag. Tie bundle of herbs together. Place juice in saucepan and suspend bundle into juice. Swish the herb bundle through the juice. Flavor is determined by how long the lemon balm remains in the juice. Remove bundle and add sugar as directed above. Bring to a boil for 1 full minute, then add pectin and continue to boil for 1 full minute more. Skim off foam and pour into hot, sterile jelly jars and seal.