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Every year, for the last 25 years, I have made mustang grape jelly and jam for my friends and family. This past Spring I took a grad biology course at Southern Methodist University that required a 20 page paper on a plant or animal of our choice. I decided to pay homage to the native Texan, the mustang grape. Researching and writing the paper was so enjoyable! I wrote of stories told to me by my 91 year old dad of how he and his sisters would slip the hulls from the pulp by the bushels, then spread them on the roof of their house to dry. "Some for the birds, and some for us," Dad would say about those drying grape hulls, from which his mother would make mouth-watering grape -hull cobblers.
The paper contained lots of scientific and practical information. There are many recipes for jelly, jam, and,even, wine! There are historical data on nomeclature, and hybrid experimentation by Voley Munson and others. All in all, I think the paper, treated the humble, fence-row variety, mustang grape, justly.
