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https://foragerchef.com/wild-grape-je... Note that I misspoke about the temperature here (125F) but the recipe on my website reads correctly (225F. This is a non issue as liquid doesn't boil until 212 F, but I want to address it as some comments have mentioned it. If only we could edit videos once they've been posted. Arg-sorry about that. Probably the best thing that wild grapes can become, wild grape jelly tastes like regular grape jelly, just deeper and more tart, with a really rich grape flavor unlike anything you've had before. I walk you through the whole process from start to finish: picking wild grapes on my grandparent's porch, juicing them, and finally making the jelly. The most important thing to know here is that the method I use is the easiest, fastest method, but it has one drawback. Leaving the stems on the grapes seems to denature the natural pectin a bit, so you'll need to add pectin to ensure that it sets correctly. If you're industrious, you can remove all of the grapes from the stems and heat them as I demonstrate here which will preserve the natural pectin, but it's also a big PITA and it's just easier (and cleaner) to mash them all up with the stems on. Full recipe in the link at the top of the video description.