Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape, being careful to catch all the grape juices in the pan. Set the skins aside in a large ...

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 ...

Smash Concord grapes with hands and put through sieve to take out skins and seeds, reserving only the juice. Pulse stemmed seedless grapes in a food processor to a chunky puree consistency. Combine ...