Grape Jelly and Mosto Cotto Balsamic

The hubby planted a cutting from his Dad's grape vine several years back, and we are now finally getting enough to can! This vine is special to the Vining Family (no pun intended!) because it was brought to this country by his ancestors. He told me last night that it was his great, great, great, great Grandfather's cutting that started the vine on American soil! What a heritage to pass down!

I washed and sorted the grapes.

This is some of the heritage that I have from my 

Grandmama Bradham. Her chinois or stainless steel

cone with pestle. You can see it was well used! The pestle

is seasoned with many grapes and other fruits and vegetables!

I got 8 cups of juice from the grapes.

About the Mosto Cotto...
"Also called vino cotto, saba, and petimezi, mosto cotto means “cooked must.” The “must” is smashed grapes that in this case are cooked down into a delectable sweet sauce with the consistency of maple syrup. It is heavenly on fruit, cheese, or in salad dressings.

This is an ancient recipe found in countries all around the Mediterranean. It was originally used to create a sweetener in the era before sugar cane was introduced to that part of the world."

This is the mash or "must" (grape skins and seeds) that was left over.

I covered with water and simmered low and slow for 2 hours.

I added about 1/4 cup of red wine vinegar, and continued to

simmer until it was the consistency of a light syrup.

Grape Jelly

8 cups grape juice*

10 cups sugar
1 T lemon juice

Combine juices and sugar. Bring to a boil, and boil until the mixture reaches 220 degrees F. Process in jars of your choice in a water bath per canning instruction.

*When using the cone and pestle, this recipe doesn't need the added pectin. The lighter colored grapes (less ripe) contain a higher amount of their own pectin.

For the Mosto Cotto, follow these detailed instructions.
How to make Mosto Cotto (Vino Cotto) recipe

Steakhouse Mushrooms

I love sauteed mushrooms, but I was curious to try and make some like the fancy steakhouses make. I did not have red wine so I made my own substitutions. They turned out really well!

1 8oz package Button Mushrooms
1 teaspoon butter
1 cup beef broth
1/2 teaspoon Worcestershire Sauce
1 teaspoon Soy Sauce
1 tablespoon Balsamic Vinegar
1 teaspoon minced garlic
Salt and Pepper, to taste

Add all ingredients to a medium sized sauce pan. Cover and simmer for 30-45 minutes. Serve as a side with your favorite cut of beef! I only had hamburger, so I made a hamburger steak. These would be awesome with a grilled ribeye!!!