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!!
🙂
