3 gallons of Green Gage plums.
3 gallons (10 bunches) of Flame Grapes.
1 pint of Sequoia Strawberries.
My location is not warm enough thoughout the day for Flame Grapes to ripen uniformly -- which they do in places with warmer days and nights. So a "bunch" from my orchard is 1/3 ripe, 1/3 under-ripe, and 1/3 over-ripe. I toss the over-ripe ones since they are starting to mold. Some of the remainder are eaten fresh but the majority are made into jam. Just make
preserves, but add 1/4 cup sugar to each 4 cups of fruit. For my grapes, this is a necessity because the unripe grapes are too tart when boiled down into a plain preserve.