Grape jelly has long been on my canning wish list, but frankly, I was afraid to ask. I worried it might be complicated and involved added pectin. And of course, there’s the matter of tracking down the ...

If you’ve got ripe mustang grapes, this jelly recipe will help you preserve that native Texan sweetness. Instructions: Place the grapes in a stockpot and add ½ cup water. Bring the pot to a boil and ...

Select seagrapes that are firm and not over-ripe. Cover well with water and boil rapidly for 20 to 30 minutes, mashing the grapes while boiling. Strain juice through cheese cloth, allowing juice to ...

Jelly is made from fruit juice, which gives it a thinner consistency than jam. Often, thickening agents are added to the ...

With a hand blender or in a standing blender, pulse the grapes into a very rough puree. (Or pass them through a potato ricer set over a fine strainer.) Force the grapes through a fine sieve. You ...

Cleaning out my freezer is always an adventure. I find items completely forgotten about because they somehow landed in the wrong place. Like a two-pound bag of small, sweet strawberries picked last ...

This post was inspired by muscadine jelly — and the unexpected ways it showed up in my week. While riding along the Tanglefoot Trail, we saw ripe muscadines scattered across a wooden bridge, fallen ...

If you’re like the typical Better Homes and Gardens editor or Test Kitchen staff member, you’ve consumed them countless times spread on toast as part of a diner breakfast and have also savored them ...

Peanut butter and jelly go together as naturally as macaroni and cheese. Yet, nothing is as simple as it seems. PB&J fans are divided over which jelly flavor should be used to make this classic ...