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 ...

Oven-dried, preserved, or puréed—there are so many ways to extract the best flavor from each juicy lil orb! Serious Eats / Vicky Wasik Grapes are practically obligatory on cheese platters and in ...

If you’ve got ripe mustang grapes on your property (or have permission to pick a neighbor’s vine) this jelly recipe will help you preserve that native Texan sweetness. Instructions: Place the grapes ...

Simsbury Public Library celebrates the 150th birthday of Laura Ingalls Wilder with a series of ‘cooking from scratch’ classes at the Gifts of Love Community Farm of Simsbury at 73 Wolcott Road. This ...

Pectin, a thickening agent, sugar, and chopped or mashed fruit combine to make jam. This thick, gelatinous combination is heated until the fruit is soft but retains its shape and has a semi-firm, ...

400 g seedless grapes (use a mix of colours) 4 gelatine sheets (we used Supercook) 450 ml red grape juice see cook’s tip 30 g caster sugar 50 ml sweet sherry 1 tbsp lemon juice mini choccie biscuits ...

Last year, we spent four weeks travelling through the Midwest of the United States, with one clear goal in mind: to eat as much truly authentic American food as possible. And we succeeded. One of the ...

Although pressing the juice from grapes involves several steps, the canning process is rather easy. Grapes are one of the higher acid fruits and the hot grape juice only needs to be processed 5 ...