Valiant grapes are delicious, small grapes that work well for jellies, jams and syrups.

As I was out taking propagation cuttings from my main plant, it reminded me that I wanted to share a wonderful recipe I use for pancake syrup!

When we harvest the grapes, I boil them for 15 minutes, in a large pot, with a small amount of water.  When they are soft, I put them through a canning sieve to remove seeds and skins.  From there, I either continue on to the recipe, or stick the juice in the freezer for later use.  (Sometimes, I do that just so I have something fun to can in the winter!)

Spiced Grape Syrup

Measure juice and bring to a boil.  For each cup of juice, add 3/4 cup sugar.  Add 1 tsp ground cinnamon, 1/2 tsp ground cloves and 1/2 tsp ground allspice to every 3 cups or juice, or to taste.  Boil rapidly to syrup stage.  Pour into sterilized canning jars and continue with safe canning practices.

This recipe is a family favorite!  We pick the grapes together, can them together and enjoy the syrup together!  How much better can it get?

BENEFITS:

• Growing your own fruit
• Making home made syrup you won’t find in stores
• Great items for gifts
• Satisfaction of being involved in every step of the process

The plant originally cost me about $5.00.  (I have propagated many plants from it, which I have shared with family and used to expand my own crop.)  Specialty syrups in the stores are $8.00 for 8 ounces. (1/2 pint)   Every year we get at least 12 pints!

MONEY SAVED:  $192.00!!

🙂