Solid and robust, the Catawba grape is the leading grape for American wine and juice. It also makes an excellent choice for fresh eating, jellies and jams.
Follow Margaret Roberts‘ recipe for the best results.
Rinse and de-stem a bowl of fresh Catawba grapes.
Place them in a pot and fill with water until it reaches the top of the fruit.
Simmer for 20 minutes and remove from heat.
Mash the fruit into the juice and strain.
Add 100 grams sugar per 300 ml grape juice and the juice of 2 lemons (using this format multiply according to your amount of your grapes) Simmer for 40 minutes.
Remove from heat and bottle in well sterilized bottles.
The Nursery at Margaret Roberts sells grapevines in our nursery, and also green Catawba vines, which were almost extinct at a point.
- Contact: 012 504 2121, [email protected], www.margaretroberts.co.za
- Note: Never use plants as medicine before consulting your doctor
For a related article about Catawba Grapes read: Heard it through the Grapevine