In the fall of 1989, Liz Townsend ended up with way too many grapes. What was better to do than make jelly? Since then, her collection has expanded to over forty flavors of jams, jellies, and syrups, all made in a certified kitchen in Newcastle, Wyoming.“Every jar that I create carries a little piece of this place and my heart its it,” says Liz, eager to share Wyoming sweetness with every customer.