Here is a new discovery, which I will be sure to fail to find a way top market, though it is equally sure to be a lot of fun. The Wild Grapes are growing very well this yea, but, as everyone ? knows, it is very difficult to turn them into food, so that they usually go to waste. The seeds are just too big, and the skin unedible, though they are deliciously sour. These must be the grapes Leif Erickson found when visiting Newfoundland, which he called “Vinland, after the grapes.”My Grampa used to grow concord grapes and make juice, as my mum says, by pouring boiling water into a canning jar with one cup of grapes and one cup of sugar, then sealing the jar by putting the lid on tight, loosening it, and turning the jar over. So I did this with wild grapes. The flavor is astonishing. It is like that very expensive cherry juice, only better. One can feel that red wine stuff good for the heart going into one’s cells. Then I backed off the sugar to 3/4 and then 2/3, and it is even better. Next I will try 1/2 and 1/3, and when I get enough, I will replace half the sugar with honey.After I pour in the boiling water, I squish the grapes against the side of the canning jar with a big fork.
The result is a gourmet or luxury juice, a rare flavor even the rich cannot afford unless they make it themselves. I climbed the apple tree where the grapes grow, picked a bunch then separated the stems and floated off the green grapes and the junk, so that 5 quarts too 3 hours, the first time. I will freeze some cleaned grapes to make juice all winter. The ultimate will be wild grape wine and Cunjac.
I could start a business with this nitche in the market, even patenting the sale of wild Grape juice products. These weeds grow quite well in low and and aound damp areas. But for now, for all you poor, this juice costs just a few cents per gallon, and is well worth making. It will be especially artsy made with rainwater.