Ever buy a bag of grapes and 2 or 3 or 4 days later realize you will not be able to finish them before they begin wrinkling or growing molds of sorts?

Well, I have a solution for you!

Once you buy a bag, split the grapes in two groups–one to keep and enjoy, the other to use.

Place the half you are to use in a food processor (be sure to remove all the stems) and follow the recipe below to the most delicious jelly out there.




300_1695Rosemary Grape Jelly

yield: about 2 cups


  • 2 cups red grapes
  • 2 large (5-inch long) sprig of fresh rosemary


  • place the grapes in a food processor until they form a jelly (it will be a little more watery than your average condiment)
  • pour into mason jars, or any jar
  • powder rosemary petals in a spice grinder until totally ground
  • stir rosemary in to grape jelly
  • enjoy


Tid Bits:

Be sure you eat this within a week or so of making. Unless you sterilize all the jars and seal them as you are supposed to with most preserves, this will grow potentially harmful organisms. Jelly, though is more quickly consumed than grapes, at least for me, because you can pile it on to toast, scones, muffins, or just eat it by the spoonful! 


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