Strain the pulp, skin, and seeds out using a jelly sock or a cheesecloth-lined strainer. Let it strain for a couple of hours. Pour the grape juice into a large pot. Add the pectin and the sugar ...

This recipe combines your favorite fruits with a touch of lemon juice and powdered pectin to create a perfect spreadable jam, great for toast, desserts, or even as a topping for yogurt.

All these years later, I know that, when Concord grapes have reached their peak ripeness, it’s time to make this jelly. This recipe is different ... of seeds and skins. Pectin, a little lemon ...

Inspired by a pie at Pies ’n’ Thighs in Brooklyn, N.Y., this recipe simplifies the restaurant’s process. Whole grapes ... for a jelly, follow them and adjust the amount of pectin based ...

Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape ... stainless-steel spoon. Recipe from The Blue Chair Jam Cookbook by Rachel ...

If you’ve been on the hunt for a grape jam recipe that ditches the conventional pectin route while still delivering on flavor and texture, you’re in for a treat. Without the need for fruit ...

If chunky, rustic apricot jam is your, well, jam, turn to this simple recipe. The fruit’s natural pectin works with sugar ... PB&J is complete without grape jam. Here, you’ll want to use ...