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
Del Stubbs www.pinewoodforge.com ag zone2/3
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