If the flavor is too strong, dilute with water when serving. Grape juice can be used to make jelly, or enjoyed as a drink. This grape juice recipe uses Concord grapes, but feel free to try it with other grape varieties. Concord grapes are taste tested before picking to be sure they are at the peak sweetness and are usually ready to harvest in September through October. We look forward to the grape harvest each year and use it to make juice, jelly, and wine. Most of which was given away to friends and family. Our first harvest yielded about 8 pounds of grapes that were made into jelly. The long vines needed to be unraveled and pulled from the trees limbs above.įruit is born on the previous year’s growth, so we had to wait patiently a few years to see the results. Over a two-year period, he worked through the tangles and gave the vines an all over heavy pruning to get them back into shape. Luckily, my husband knew how to care for the overgrown grape vines because his family had Concord grape vines when he was a child. The vines were neglected for at least 15 years before we purchased the property. They are estimated to be 35 to 40 years old. I learned from the neighbors that the original owner and builder of our home planted the grape vines, along with other fruit trees and bushes on the property. Studies show that grape juice made from Concord grapes may help boost immunity, maintain a healthy cardiovascular system, and aid in slowing the development of age-related cognitive decline. Concord Grapes are commonly used to make grape juice, grape jelly, and flavor candy and soft drinks.Ĭoncord grapes are filled with antioxidants, flavonoids, and nutrients, including potassium, vitamin K, and manganese. This grape variety was perfected to thrive and grow in the cold climate of New England. I searched the foliage at the bottom and found a few small clumps of grapes, and identified the variety as Concord grapes.Ĭoncord grapes are a hearty grape variety developed from native New England grape species by Ephraim Wales Bull in 1849 at his farm in Concord, Massachusetts. I could see fruit hanging from the top branches, but there was no way to reach it. The vines were extremely overgrown and extended themselves up into the pine trees. It is easier for someone to find petimezi than grape must, so this is a recipe for moustokouloura with petimezi.When we purchased our home, I was thrilled to discover grape vines growing along the edge of the property. Vitamins, antioxidants, minerals are only some of the nutrients existing in this valuable product. The health benefits of using it in cooking or baking is easy to be concluded knowing the raw material. So petimezi a kind of grape syrup (no extra sugar added) with dark color and sweet flavor which has used for sweetener since the ancient years. Fresh grape must is boiling for a long time on low-medium heat until it reduced to about 10% -20% of its original volume. As you understand fresh grape must can exist only this period of year, so petimezi is a way of preserving it. Moustokouloura can be made either with fresh grape must or with petimezi, which is concentrated grape must. Before the grape must goes into the barrel and the fermentation (which will convert it to wine) starts, some amount of it is used to make a variety of goodies. In the countryside, where I live, almost everyone has its own little vineyard and make their own wine. Grape must is the juice of grapes and this time of year is plenty in Greece because of the vine harvest. They are special because their main and characteristic ingredient is grape must. Moustokouloura are special cookies, very tasty and super healthy. Autumn is here and it is time for moustokouloura.
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