Oswald Vineyard Jelly now available
People often ask if we make jelly since we have so many grapes. We have for personal use in the past, but now, Oswald Vineyard Jelly is available in our tasting room!
Farm to table products
As many of you know, we butcher our own grass fed cows. While we do not sell the meat, we enjoy it personally – both the taste and quality of meat.
In our tasting room, we do offer to visitors fresh farm raised eggs and homemade baked goods like Cinnamon Rolls and Whole Wheat Bread. The majority of these are sold to RV’ers that are staying at our farm and preorder them.
What Makes Oswald Vineyard Jelly so Good?
Vine ripened grapes makes Oswald Vineyard Jelly so delicious! Think about a home grown, vine-ripened, fresh picked, garden tomato and the full flavor that it has. That, versus a store bought, green house grown tomato. There is just no comparison.
The same is true with grapes. Vine ripened grapes are able to develop flavors that only come from hanging on the vines in bright sunshine.
An example is our Roussanne grapes. If allowed to ripen and fully develop the flavor, their flavor goes through stages of banana, citrus and pineapple.
Minimal ingredients in the jelly also allow you to taste the flavor of the grapes. Our jelly is made with grape juice, sugar and pectin.
Oswald vineyard Jelly Flavors available
Oswald Vineyard Jelly comes in Moscato Giallo, Roussanne, Petit Verdot, Aglianico and Montepulciano. Each flavor is available in a half pint jar and is perfect for you to enjoy or to give as gifts.
Process of Jelly making
Dina-Marie began in the fall after the harvest of each grape varietal. As we pressed the grapes to make our wine, she was able to get gallons of the juice.
Getting the grape juice out of the press was much easier than crushing the grapes by hand. Plus, a lot less work
Allowing the grape juice to sit a day or so, she then heated it, adding pectin and sugar. Once cooked for the appropriate amount of time, the jelly was poured up into sterile jars and allowed to cool.
Our kitchen was definitely well used during the jelly making process! And, our kitchen table served as the storage area until labels were made!
Having a large family means that half pint jars are just not large enough. So, Dina-Marie also made plenty of each variety in quart jars for family use!