Making grape jam on the stove requires a lot of hands-on stirring. Plus, it's more prone to burning. This slow cooker ...

With a notoriously short season — late September to early October — this straightforward jelly is just one way to capture the intensity of Concord grapes well into the winter months. Inspired by a pie ...

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 ...

Wild grapes are kind of a pain to work with — each individual fruit is more than half seed and skin, so you need to collect a lot in order to do anything with them. Picking the fruit from the stems is ...

This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims’ four-part series on preserving fruit at home. The first fruit preserve I ever ate was muscadine jelly. A woman in my small ...