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 ...

Look for thick, prolific grape vines on shorelines or wherever the soil is sandy. The grapes are ready to harvest when they turn purple—usually early to mid-October. Since grapes and poison ivy tend ...

We experienced some false starts with our grape gathering. We’d been waiting for the fruits to become fully ripe, but by that time, they were mostly gone — eaten by all manner of wildlife. Pick the ...

And it's not Smucker's or Welch's.

Morning toast toppings have come a long way. In addition to butter, we now spread everything from avocado to hummus to yogurt-based custard on our toast; the sky's the limit! Grape jelly is another ...

Heat oven to 375 degrees; mix flour, sugar and baking powder in a large bowl. Blend in butter with a pastry blender to make crumbs the size of peas. Set aside 1½ cups of the mixture; beat egg into ...

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 ...