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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