Serious Eats: Talk

Grape Jelly: Way or No Way?

Does it bring back childhood memories? I didn't care for fruit chunks as a child and much preferred jelly to jam or marmalade. That's not the case now, but I still like jelly and feel a bit like a kid when eating it.

It's among my top 3 choices to pair with peanut butter for a PB&J sandwich. I always have it in my fridge, and it's good on toast/bagels/English muffins for a quick breakfast. So, I'm Way.

I've seen it used in some recipes as an add-in for sauces and gravies. Have you ever tried that? What kind of sauces/gravy? Do you have other uses for it that I haven't thought of?

Or, is it just too sweet and doesn't even resemble the taste of grapes to your adult palate?

Printed from

© Serious Eats