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Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
44,585 posts, read 81,243,006 times
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Last year I made jelly with our Interlaken grapes, a small white seedless variety. It lacked the flavor that you get from the more common jam varieties such as Concord, so I won't do it again. It would have been improved by mixing with blackberries. My favorite for jam/jelly is Huckleberries, but they are hard to find in a large enough quantity.
I used to make many jams & jellies, but I don't do it anymore. My favorite was peach jam, I might do that once the local peaches are harvested, later this year.
I rarely use fruit spreads, but when I do, I prefer jams or preserves. I don't make any, myself, but my MIL just made blackberry preserves from a recent picking expedition we did, and it is fantastic. My husband also came back from a work trip, and he gathered some rose hips while on the road, and just made some rose hip jam that is really good on soda bread toast.
I don't like grape jelly at all, never have. My son (3) insists on it in PB&J's, though, so I keep a store brand jar on hand for that.
My family doesn't use jams or jellies. I dislike grape jelly, although someone must like it because they sell a lot of it.
Maybe twice a year, I use a small jar of apricot preserves to mix with mustard to make a dipping sauce for fried chicken. When I had an apricot tree, I would make a small batch of apricot cooked with sugar to make the dipping sauce, but not can any jam.
Why do people need to answer so negatively about something as innocuous as grape jelly?
No OP I have not made grape jelly but I love it...given up on making/canning food for one person. Nothing better as a kid than grape jelly and pb, IMO.
Not grape jelly because I'm the only one that really likes it. Dogboa prefers strawberry preserves. But, we do make pepper jelly, using red bells and jalapenos (or habaneros or bird chiles once in a while).
Not grape jelly because I'm the only one that really likes it. Dogboa prefers strawberry preserves. But, we do make pepper jelly, using red bells and jalapenos (or habaneros or bird chiles once in a while).
A rather feisty variety:>) Similar to Thai chilies.
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