Grape Jelly

A smooth, gelled fruit spread made from grape juice, sugar, and pectin; translucent purple with a glossy set. It tastes sweet and grapey, firms enough to hold shape, and melts into a shiny glaze when warmed; common uses include spreading on toast, filling cookies, and glazing meats, sold in jars and squeeze bottles.\n\nGrape jellies grew from European preserving traditions and became standardized with commercial pectin in the early 20th century. Concord grape jelly became a North American staple, while industrial canning spread similar grape jellies worldwide.