While I love grapes, I'm not typically a huge fan of grape jelly; it's too cloyingly sweet. I was therefore the perfect candidate to try this recipe — and it didn't disappoint.

You can make this jelly using any type of grape, but Concord grapes tend to produce the most flavorful jelly with a stunning deep purple color. You could also use wine grapes.

This recipe is different from the method I learned at Pies ‘n’ Thighs, where the grape skins are separated by popping out the soft interior, then added back in to make a jam. Here, the whole ...

Jerry Dennis of Fayetteville, N.C., has been searching for a recipe for Grape-Nuts Bread, which he says was printed on a box of Post Grape-Nuts in the mid-1940s. Mary Ann Ford of Cockeysville sent … ...

Jerry Dennis of Fayetteville, N.C., has been searching for a recipe for Grape-Nuts Bread, which he says was printed on a box of Post Grape-Nuts in the mid-1940s. Mary Ann Ford of Cockeysville, Md., ...

If you’ve got ripe mustang grapes, this jelly recipe will help you preserve that native Texan sweetness. 2 gallons mustang grapes, washed. 1/4 cup lemon juice. Advertisement.

To prevent the jelly from becoming cloudy, do not press on the grapes while straining. Allow the juice to naturally strain out until you have at least 7 cups juice, at least 2 hours and up to 4 hours.

Grape Jelly Recipe Yields: 8 cups of jelly. Boil the jars and lids at least 10 minutes, then let stand in hot water until you’re ready to use them.

Let the grapes simmer for about 20 minutes until the skins have split and the grapes are very tender. Remove from heat, mash the grapes with a potato masher, and let the pot rest for 20 minutes.