Yes you can but the end texture will be different due to the freezing - it ruptures the fruit cells so it is watery. But you can drain it and if the mushy texture - more like preserves I'd say - is ok with you it will work fine.

Dave

I've done it and it worked OK.

I do this a lot. We have Concord grapes that grow wild in the back yard. I get tired of dealing with the grapes and won't want to "play" with them anymore. So, I'll throw them in the freezer. I haven't had any problems in doing this.

Well, I have a batch going now from non pre frozen grapes, and I think I will freeze the rest and I will make some more batches later when I have more stamina for hanging out in the kitchen. Thanks for the advice.

Boy, those grape skins sure do stain white laminate countertops!

I hope you dont mind me asking a related question here, Is there any reason to think that muscadines would fare any better or worse if frozen (then the concords)

has anyone frozen muscadine and used them later for wine, or jam etc?

For any added liquid, use frozen concentrate, undiluted. It will also add plenty of natural sweetness.

rjinga ,I have frozen all types grapes especially Muscadine and Scuppernongs and made wine later, NO problem...JAM I am not sure about, only because i have not tried it.....

Jam will be a little different than jelly. You are going to strain the fruit for jellies, because you want them clear and devoid of solid material. You want jams to contain a high fruit to juice ratio. I assume when you are talking grapes, you want the end product to be jellies and not jams. I don't know how freezing would affect trying to make jam or preserves of it, I just know that since all's you want are the liquids freezing and the ultimate cell rupture doesn't hurt jellies you make from them.