Discovering Wild Grapes

I just love stumbling upon and finding goodies that can be foraged from the land. Recently, we noticed some vines with purplish berries growing along some of our fencing. We suspected they were wild grapes, but we weren't sure. We did a little research, and turns out...we did have a patch of wild grapevines! There is joy found in foraging and using resources from the land. It connects you to the land, it gives you a way to gather seasonal food, and it's satisfying to use your hands to create something delicious that you can enjoy all winter long!

This post will share tips about identifying wild grapes (super important!). It will also walk you through the steps of harvesting and processing wild grapes, so you can end up with some delicious homemade jelly to enjoy all winter long!

If you want to jump ahead, here are the sections:

• Identifying wild grapes

• When and How to Harvest

• Preparing Grapes for Jelly

• Making and Storing the Wild Grape Jelly

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Identifying Wild Grapes

Wild grapes (Vitis species) are actually found across much of North America. They’re hardy plants! You can often spot them climbing fences, trees, and hedgerows with woody, twisting vines. On our property, we have then growing along fences and also climbing trees.

Here’s what to look for:

• Leaves: Broad, heart-shaped with toothed or jagged edges. They often have three lobes, though some can be unlobed.

• Vines: Thick, woody, and often covered with peeling bark. Tendrils sprout opposite the leaves, helping them climb.

• Fruit: Clusters of small grapes (¼–½ inch in diameter) that ripen from green to deep purple or almost black. They grow in looser bunches than the tight clusters of cultivated grapes.

• Seeds: Each grape usually has 2–4 small, round seeds.

⚠️ Safety Note: Be sure not to confuse wild grapes with moonseed (Menispermum canadense), which is poisonous. Moonseed vines often grow in similar areas, but the differences are important:

• Moonseed berries contain just one flat, crescent-shaped seed instead of multiple round seeds.

• Moonseed leaves are smoother and lack the distinct lobes of grape leaves.

• Moonseed vines do not have curling tendrils, which grapevines always do.

If you are unsure...leave it be. Don't harvest. Correct identification is crucial when foraging. It is better to be safe than sorry...to not harvest at all if you are at all unsure.

Learning to identify various species is important, and resources like field guides are key in helping with this. Check out these resources that can help you learn to correctly identify wild plants.

• The Scout's Guide to Wild Edibles

• Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods

• Foraging Bag - nice to just bring along when you hike...you never know what you will find!

I'll be honest. This is what held us back for a long time when it came to wild grapes. We knew there were some toxic look-alikes, and we were hesitant to explore berries we found growing on our property. Turns out...with a little research and know-how, identifying wild grapes isn't as difficult as we thought it would be.

When & How to Harvest

Wild grapes typically ripen between late August and September, though this may shift depending on where you live. The grapes are at their best when they’ve turned a deep purple, feel soft to the touch, and taste sweet-tart instead of mouth-puckering sour. Note: wild grapes are naturally more tart in flavor than store-bought grapes!

When harvesting:

• Tools: Bring pruning shears or scissors to snip off clusters, plus a basket or bucket. Pulling at the vine can damage it and reduce future harvests, so it is important to snip off the grape clusters.

• Check the flavor: Grapes on the same vine may ripen at slightly different times. Taste one or two before gathering.

• Foraging etiquette:

  • Leave some fruit behind for wildlife—birds, deer, and other creatures rely on them.

  • Don’t strip a single vine; take a little from each.

  • Avoid grapes growing near busy roadsides, railroad tracks, or areas that may have been sprayed with herbicides or pesticides.

Pro tip: The best grapes often grow higher up where the sun hits most. A step stool (or a tall friend) can help you reach them! Don't do what we did...precariously balancing on things as we stretched to reach the high clusters. Not recommended! 😂

Preparing Grapes for Jelly

Wild grapes take a little extra work to prepare, but it’s worth it for the bold flavor and smooth results. Here’s the best way to get them ready:

1. Wash and stem – Rinse the grapes thoroughly under cool water and remove them from the stems.

2. First mash (no heat yet) – Place the grapes in a large pot and mash them well with a potato masher to start releasing the juice.

3. Heat with water – Add just enough water to cover the grapes by about an inch. Bring the pot to a gentle simmer.

4. Second mash – Remove the grapes from the heat, and then mash them again to break down the skins and release more juice.

5. Strain and squeeze – Pour the hot mash through a strainer, jelly bag, or layers of cheesecloth. Press or squeeze to extract as much juice as possible.

6. Overnight settling – Place the juice in the refrigerator overnight. Wild grapes are high in tartaric acid. When the grape juice is chilled, the tartaric acid binds with potassium to form solids that settle at the bottom of the container. These gritty deposits can cause digestive upset, so they must be removed. ⭐This step cannot be skipped.

7. Pour off clear juice – The next day, carefully pour the clear juice from the top into a clean container, leaving the sediment behind. Discard the sediment.

At this point, you’ll have clean, tart-sweet wild grape juice ready to turn into jam, jelly, or syrup.

Making & Storing Wild Grape Jelly

Once your juice has been strained and rested overnight, you’re ready to make jam. Again...do not skip the overnight settling and pouring off of the clear juice! This method gives you smooth, clear juice without the gritty solids that can upset digestion.

Ingredients

• 4 cups of strained wild grape juice (from preparation steps)

• 4 cups of sugar

• 1 packet powdered pectin for a firmer set

Instructions

1. Pour juice into large pot – Pour the clear grape juice into a large pot. Bring to a rolling boil.

2. Add pectin – Be sure to check your package directions, but mine had me add the pectin to the grape juice once it boiled. I then waited for it to return to a boil and stirred continuously for one minute.

3. Add the sugar - I then added the sugar and stirred, waiting for it to return to a boil. Once boiling, I stirred continuously for one minute.

4. Jar the jam – Ladle hot jam into sterilized jelly jars, leaving ¼ inch headspace. Wipe rims, apply lids, and screw bands fingertip tight.

5. Finish – Store jars in the fridge for up to 3 weeks, freeze for up to a year, or process in a boiling water canner for 10 minutes for shelf-stable jam.

This recipe makes a smooth, tangy jam that captures the wild flavor of late summer. So good! 😋

Creative Ways to Use Wild Grape Jam

Wild grape jam is a delicious spread for toast and bagels, but don’t stop there!

It is also delicious as:

• A swirl in plain or vanilla yogurt.

• A glaze for roasted chicken, pork, or venison.

• A topping for cheesecake or pound cake.

• A filling for thumbprint cookies or sandwich cookies.

• A thoughtful, homemade holiday gift.

To Wrap Things Up...

Foraging wild grapes is a rewarding seasonal tradition...and it's fun! By learning how to identify and harvest them, and then turn them into jam, you’ll be rewarded with a taste of summer that lasts all year long. So...keep your eyes open the next time you're walking a trail or passing a fence line in late summer!

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You may also enjoy:

• Foraging and Making Dandelion Jelly

• Foraging Wild Asparagus

• Peach Sorbet Recipe

• A Can't Miss Peach Cobbler

• Garden Salsa Recipe

• Or...any of our other recipes!

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