Less fussy than jelly, grape jam burst with the juicy flavor of grapes, especially if you have access to wild fruit.
Jams and jellies are not the only way to save grapes. Dry them to make your own raisins. They'll be suppler and more flavorful than store bought, guaranteed.
Tangy, sweet and tongue-tingling, pickled grapes are a revelation. They're delicious in salads, or just straight out of the jar.
Treat your tomatoes like the fruit they are. Tomato jam is sweet, savory, tangy and Grape juice is very versatile. Make a zingy shrub, ferment it into fizzy soda, sweeten it into a luscious syrup or just can it straight up!
How to Make Verjus
This is what you do when life gives you unripe grapes. Made with wild or domestic grapes, verjus (verjuice) is just the strained juice of unripe grapes. You use it like a mild vinegar. Best part? Verjus plays well with wine, where vinegar does not. Hank Shaw shows you how.
Preserved Grape Leaves
There's more to grape vines than the fruit. My Pantry Shelf shows you how to pick the right size leaves, and how to put them up so you can make dolmades for months to come. (Also, fresh grape leaves are great for keeping your fermented cukes crisp!)
Drizzled over roasted vegetables, used as a glaze for roast pork, spread on a grilled cheese sandwich or incorporated in your next cheese plate, this seasonal chutney is sure to impress! (No need to tell anyone just how easy it is to make...) Courtesy of Philly Herbivore.