North American Fruit Explorers mailing list at ibiblio

["del stubbs" <pinewoodel@hotmail.com>]

Thanks for the encouragement. The little valiants deserve their name. 
Valiant for cold, valiant for packing in so much flavor, and valiant while 
being so ignored amongst more accepted varieties. Somebody's got to give 
this little beauty credit!
Anywho, I used sure jell, sure enough it has instructions for grape jam. 
Worked great. Used the victoria strainer, fine mesh/course screw.
1. Sure jell mentions slipping skins, to be ground and added later.....how 
does one slip skins?
2. We prefer the taste of frozen jams....it didn't list a recipe  there 
(only cooked jam)....I didn't have enough grapes to experiment on this our 
first year....is there perhaps some reason that grape needs cooking?
3. I picked them just before our first hard freeze (18F) 2 weeks back, is 
there any advantage to letting grapes freeze first on the vine?
Thanks, Del









Del Stubbs  www.pinewoodforge.com  ag zone2/3


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