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This was almost a whole jar of jelly... the run over from my first ever batch of commercial pectin-free jelly. I really thought it wasn't going to gel, but then all of a sudden it did. It's got a much better flavor than the uber-sweet grape jelly I've made in the past; for the 4 cups of grape concentrate (extracted from the Concords I got last week), there were only 3 cups of sugar.
This is another Linda Ziedrich recipe - and I can't tell you how much I love her jams and jellies book. I saw the mica-like tartaric acid crystals (what cream of tartar is made from) after I strained the juice through the jelly bag, a miracle of science that I probably never would have thought to look for had she not mentioned it. It was like peering into a strange, glimmering, microscopic world.
The cooled jelly was a perfect set, and a deep garnet color. It really is gorgeous, and I'm glad I spent the extra time for this tiny batch (3 half pints, nearly 1 half pint run over).
Vitis arizonica, family Vitaceae, also known as "Arizona grape." This specimen was aggressively seizing ground right on the surface of the trail. (As I mentioned, Trail 160 seems lightly used.)
A close relative of the European wine grape and the American Concord grape, this species' small fruit can be used, it is said, to make jelly and wine, though I have never known anyone to do so and so have not savored Arizona grape wine.
The small, bluish-black grapes were a food for Native Americans and are attractive to birds.
When I was in Boy Scouts in the early 1960s, we spent a week every summer at Camp Geronimo, along Webber Creek just below the Mogollon Rim, north of Payson. Grapevines grew abundantly along the creek, and someone discovered that if you cut a three- or four-inch length of thick, dead vine, the wood was porous enough that you could light one end, stick the other end in your mouth, and suck smoke through the length of the cutting.
The grape smoke was sweet and good-tasting. Grapevine smoking got out of hand, however, and our Scoutmasters felt compelled to forbid the practice, as members of Troop 340 were starting to be seen all around the camp sporting grapevine stogies, and it was beginning to be commented on.
We were a Catholic troop but shared the camp with Mormon-ward-sponsored troops, so our puffing was perceived as a poor example.
We had lunch at the Tom Cap winery.
We are in Australia for the Spring Festival (Chinese New Year) holiday for late January and February, 2010.
Grapes on a vine at the Domaine de Grand Pre vineyard in Grand Pre, Evangeline Trail, Minas Basin, Bay of Fundy, Nova Scotia, Canada.
Theese are a few new attempts to do high speed photography with the help of an automatic flashtrigger and adjustable delay