North American Fruit Explorers mailing list at ibiblio

[Doug Woodard <dwoodard@becon.org>]

Del, you may want to use a Victorio Strainer or one of the similar
devices for separating skin and seeds from fruit flesh that were discussed
on the list a while back.

Otherwise, it should be perfectly straightforward jam production according
to the standard recipes with pectin. You can also get low-sugar pectin
(Pomona's?), a little trickier but feasible and gives better flavour to my
taste.

I have heard good things about Valiants but I would be interested in your
report about how they turn out in jam.

Is the reason why you can only grow Valiants coldhardiness or season
length?

Doug Woodard
St. Catharines, Ontario, Canada


On Fri, 20 Sep 2002, del stubbs wrote:

>
> We are celebrating  our first harvest of valiants, potent flavored little
> ones they are. Was very encouraging to see the beautiful grapes down at the
> Uof M during the nafex conference, but if all we can grow here up nort is
> valiants I don't think we are doing too bad.
> Recently I saw grape jam for sale , looked here at home in the  Joy of
> Cooking book - and no such recipe. I am not a jelly fan, so this seems like
> a good way to go.   Any clues?  Thanks, Del