Every year we watch with horror as T's beloved grapes are devoured by evil Japanese beetles. This year, T battled those bugs and took control of his vines. We spent three days processing the resulting fruit and now have a pantry full of lovely little jelly jars. The purple jelly is infused with balsamic vinegar and cinnamon. The Edelweiss jelly (actually, more of a syrup as it didn't quite set) is infused with fig vinegar and star anise. These flavors are nice on toast, but I am especially anxious to serve them on cheese plates.
Yesterday I made a final batch of juice and after it is strained (it is best to let the juice sit overnight, then filter it through cheesecloth to remove any crystals) I will reduce it to serve alongside something luscious and savory.