and the deep purple grape jelly used on most PB&Js. I fell hard for those berry flavors too, but that muscadine jelly stayed with me. It also left a lasting desire to make jelly cool again.

it’s time to make this jelly. 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 ...

Perhaps no other fruit is better adapted to South Carolina’s climate than muscadine ... made into jelly or wine, or used in the old Southern “waste nothing” recipe, grape hull pie.

1. In a large skillet or large pot, combine chili sauce and grape jelly and heat over medium-low heat until melted and well combined. Lower to simmer. Combine beef, breadcrumbs, ketchup ...

Heather, Alicia, and myself all grew up enjoying these cocktail weenies at family gatherings, with slight variations in the recipe. The one non-negotiable ingredient? Grape jelly. I’ve tried ...