There’s a long history of using them in preserves or wine. A lesser-known dessert tradition is Hull Pie. Instead of throwing away the tough skins after a day of making muscadine grape jelly ...

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 ...

Hidden between jars of bone broth was a quart jar almost full of grape ... jelly. Support your local jam journalists:Subscribe to Cincinnati.com Now you can’t fool around tinkering with recipes ...