I made grape jelly last summer and it’s pretty runny. I’m no expert jellymaker so I’m sure I did something wrong. What about grape jam, though? It seems like the better way to go because you don’t throw out the grapes after letting the juice drip out. I’m gonna try it.
This site says: “I make jam because making jelly from real fruit (as opposed to bottled or frozen fruit juice, bought from the store) is a complete waste of good food. Jelly is merely sugar-intense fruit-flavored water boiled to the jelly point, whereas jam contains the pulp and the inner skin vitamin and flavor rich part of the grapes. It’s got a richer texture and a lot more flavor than jelly, and produces some excellent grape must for use in fermenting basalmic and wine vinegars.”
Who wants my must?