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

Simple Fresh Fruit Salad

Simple Fresh Fruit Salad

• Cantaloupe
• Watermelon
• Honeydew Melon
• Strawberries
• Grapes, Red and Green
• Granny Smith Apples
• Gala Apples
• Pineapple (can/cans of DOLE® chunk)
• Mint, optional

Simply cut the fruit into bites size chunks and toss. I used DOLE® canned pineapple and use part of the juice as a sauce for the salad. If you use apple or a fruit that might brown, quickly toss in the pineapple juice after slicing.

Milkshakes, Slushies and Smoothies!

Here are some great summertime cool-down drinks. I bet the kids would love to help with these! Help cure the summertime  "I'm bored!" blues!  How many of you remember the Purple Cow Drink?

Purple Cow

2 cups milk
1 cup grape juice
1 pint vanilla ice cream

Combine milk, grape juice and half the ice cream in a blender and blend. Pour into 4 glasses and top with remaining ice cream. Garnish with whipped cream and a cherry, if you wish.
** Pink Cow - substitute cranberry for grape juice


Lively Lime Drink

2 scoops vanilla ice cream
3 T frozen limeade concentrate
2 cups milk

Combine in a blender and blend. If you want, add some green food coloring for a brighter lime color.


Chocolate-Cherry Cooler

2 cups chocolate milk
2 cups cherry ice cream
1 tsp vanilla extract

Combine in a blender and blend.


Orange-Pineapple Whirl

1 6oz can orange juice concentrate
2 cups milk
1 cup pineapple ice cream
1/4 cup light corn syrup

Combine in a blender and blend until creamy.


Maple-Pecan Milkshake

1/4 cup maple syrup
2 cups skim milk
1 cup butter-pecan ice cream

Combine in a blender and blend until smooth.


Tutti-Frutti Blush

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.


Peach Smoothie

1 8oz can peaches and syrup
2 cups milk
1 1/2 cups vanilla ice cream
1/4 tsp almond extract

Combine in a blender and blend until smooth.