Grapes make great wines, so if you have a lot of them, you can make wine out of some. I made wine from blueberries some years back. Its color was unbelievable, deep purple red. The flavor was so good it didn't last a week after it aged a year. If they are grapes with seeds, a pie may need them to be deseeded first. If the poster has a Villaware food strainer, it can make a fast juice, provided the grape auger is used with the berry screen.

What is your recipe for Lemon Balm jelly? We have been using this one but always looking for others. Dave 1 c. lemon balm 3 c. water 1 tbsp. fresh lemon juice 6 1/2 c. sugar 1 bottle liquid pectin Drop of yellow food coloring Directions: Steep lemon balm in boiled water 10-20 minutes. Strain. Bring infusion and sugar to a rolling boil, add pectin and cook and stir for 1 minute. Remove from heat, add coloring, jar and seal. Process 5 mins. in BWB.

Normally jelly recipes say 5 min. That is because they are more delicate and it could be possible to break the gel if you process longer. Jams are done at 10 min. most of the time. I just skip the boiling of the jars and process all types for the 10 min. I don't have any problem with doing that. Most people I know process for the 10 min. Any food needing 10 min. or longer just need clean, hot jars, not boiled for sterilization. If your recipe says use half pints, then use them. Most jams and jellies say half pints because using pints or larger can cause them to not gel due to not the same amount of heat to the insides of a jar that size. This is why you don't see quarts listed for jams. It would cause more failures of the gel because it would require a longer processing time.

Ok! This has all been terrific information. Since this is the first year for my Concord grapes, the harvest was excellent but many of the grapes were small. Still tasty though. I ended up using the Epicurious recipe for straight-forward Concord Grape Jam. It worked like a charm. Unfortunately I could only put up 5 half pints (which is fine). I wanted to save some the grapes for an old fashioned 'kuchen'. You all have been great. The only pain in the neck about the whole process is squeezing the pulp out of every grape. Took way over an hour! There must be a better way! Only used sugar, no pectin. Perfect jam. My husband and I had croissants with fresh grape jam this morning. It is so amazing when you grow your own fruit there is a tangy lingering taste from the fruit that is amazing. Grapes are so easy to grow and need so little room. Thanks again! Mrs. G