Txdigest.com

Jam making time at my house.
We picked these this AM at my sister's property in Oklahoma.

The file is too big, maximum allowed size is 256 KiB.

It is a small photo.

I'm more of a peaches guy.

Hey LL try your picture again, There were two spots to limit picture size, I think it's fixed now.

SS--I love the peaches also.

Ah thats pretty large

968 pixels x 968 pixels.

Most photos from my camera are in the 2000 pixels, so I thought this was small.
(little knowledge is a dangerous thing!)

Years ago, every body put the jelly in granny's old snuff glasses. If the tin lids didn't make it, paraffin was used to seal the jars.

I still use paraffin to make sure it is sealed.

Little later in summer, the mustang grapes will be ready. Will give you direction to pick if you want.

Cowman52 wrote:Little later in summer, the mustang grapes will be ready. Will give you direction to pick if you want.

What are mustang grapes? Are they what is otherwise known as muscadines?

Wild grapes, granny would pick them in spring and make green grape pie, took a ton of sugar. In august they ripen, when you pick them the pit stays on the vines. You can boil them several times for the juice.

Cowman52 wrote:Little later in summer, the mustang grapes will be ready. Will give you direction to pick if you want.

Aren't you out at San Angelo area?

I will return to the same area and get some grapes, but I thank you for your offer.

Found this description of preparing mustang grapes.

http://www.texashomesteader.com/2009/07/15/wild-grape-jelly/

My mother always made mustang grape jelly. I prefer its flavor to Concord grape jelly.
Since I have been an adult, I have been lucky enough to have a source---my BIL's property in OK.

Every summer I go up to the ranch area, and stalk the wild fruit for my jelly/jam.
Every year my husband complains about the cost of the gas to do so. You'd think after 40 years he would know that I am going to do this. I think the flavor is worth my efforts.