Last weekend we foraged for wild grapes in the yard and on the bike trail.
Wild grapes are tiny and very, very tart, but they grow in the shade under our walnut trees and in my opinion, make better tasting jelly than their sweeter, cultivated cousins.
And what could be better with wild grape jelly than its classic companion, peanut butter, which can be easily & quickly made in the kitchen. It's these kind of simple pleasures that make homesteading worthwhile for me.
So we're happy to share instructions on how we make our own:
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