I have grape arbors with vines producing grapes. Some are sweet. There seems to be different colors/types/kinds of grapes. What can I do with these grapes? I'd hate to see them wasted or rot on the vine. Not familiar with wine making. Not sure if I have enough grapes for making wine.
Any help would be much appreciated
Thank you
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http://www.dianasdesserts.com/index....769/Recipe.cfm
Homemade Grape Jelly
In Diana's Recipe Book

Comments:
When Fall arrives, there's no better way to capture the autumn experience than through a wild-grape outing in beautiful surroundings and the cozy inside work that follows making delicious home-made jelly. Whether you make grape jelly just for personal enjoyment or as gifts, you will re-live the adventures of September when you taste the results!


Ingredients:
3 1/2 pounds of grapes (Concord or Coronation grapes are good choices for dark colored grape jellies, but light colored grapes are delicious also)
1 package of fruit pectin
7 cups of sugar
1/2 teaspoon of margarine
8 canning jars w/lids and rings (or the equivalent of 8 cups)


Instructions:
Boil the jars and lids at least 10 minutes, then let stand in the hot water until you're ready to use them. Pleace the grapes in a saucepan and cover with 1 1/2 cups of water. Bring to a boil, then simmer for 10 minutes. Strain the juice from the seeds into a kettle. To get all the juice, use a spoon and press the grapes against the sides of a strainer. You should have about five cups of juice. Add the pectin and margarine to the juice and stir well. Bring the juice to a rolling boil. While you stir, have an assistant pour in the sugar. Boil one minute, stirring constantly. Remove from heat and skim off foam.

In the meantime, use tongs to remove and drain the jars and lids from the hot water. With a ladle, fill the jars to 1/8 inch from the top. Wipe the rim, place the lids on the jars and screw on the rings. Turn the jars over for five minutes, then turn them upright. Check the seal by pressing down on the center of the lid. It shouldn't spring back.

Cool the jelly completely and rinse the sides of the jar.

TIP:
STORING JARS OF JELLY OR JAMS
Wipe jars of cooled jams and jellies with a clean, damp cloth before storing. Label jars with flavors and dates. Store unopened jars in a cool, dry, dark place.

Use unopened cooked jams and jellies within 1 year of making. Once jar is opened, store in refrigerator and use within 3 weeks.

If a jam or jelly has mold on it, discard contents of entire jar.

Makes 8 cups of grape jelly.

Source: CuisineNet-Diner's Digest
Date: August 22, 2003
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http://greekfood.about.com/od/doityo...ke_raisins.htm

How To Make Raisins from Grapes
From Nancy Gaifyllia,

Grapes abound in Greece, and when we harvest our own, we always set aside some to dry so that we have raisins all during the year. It isn't difficult, and the raisins keep well in airtight glass or plastic containers and even in plastic bags. This works well with Thompson seedless grapes.
Difficulty: Easy
Time Required: 3-4 weeks

Here's How:
Spread the grapes out to dry on a grassy area for 15 days.
Remove stems and wash well under running water to remove any chemicals, pesticides, and herbicides.
Spread to dry again. Timing will depend on the weather and the grape.
When the raisins are dry enough (taste), pack in glass jars or plastic bags or containers layered with bay leaves.

Seal well and store in a cool, dry place.
Tips:
Home-dried raisins tend to be drier than commercial raisins. Before using, soak in hot water for 15 minutes.

What You Need:
Grapes
Bay leaves
Glass jars with lids or plastic bags or containers

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