Jelly Drops® Grapes are a hybrid of the popular Thompson seedless grape and the rich, meaty Concord grape variety. The result is a plump, juicy, dark purple seedless table grape with a thin skin. The aromatic, earthy flavor is similar to Concord but mellowed by the mild sweetness of the Thompson.

Concord Grape Juice, High Fructose Corn Syrup, Corn Syrup, Fruit Pectin, Citric Acid, Sodium Citrate.

Grape juice and grape jellies and jams are long-time favorites of children and adults alike. America's favorite grape juice and grape jelly come from Concord grapes. Now, let's explore how the Concord grape, and both grape juice and grape jelly, first came to be.

In 1918, a grape jam was invented called Grapelade and sent to the U.S. Army service members fighting in World War I. With the growing love for grape jam, Welch's grape jelly made its debut in 1923.

Grape jelly is a sweet, fruit-based spread typically made from grape juice, sugar, and pectin. A staple in pantries worldwide, this spread is popular for its smooth texture and deep, tangy flavor.

Grape jelly is made using grape juice, which is high in natural sugar and contains antioxidants like resveratrol, which has numerous health benefits like reducing inflammation and preventing chronic diseases like cancer and heart disease.

Jellies are usually made by cooking fruit juice with sugar. Jelly should be clear or translucent and firm enough to hold its shape when turned out of the container. Jams are thick, sweet spreads, which will hold their shape, but are less firm than jelly. They are made from crushed or chopped fruits and sugar.

I did a little research and discovered that Welch's introduced the substance in 1923, in response to the popularity of Welch's "grapelade," a grape jam that was fed to American troops fighting in World War I. I suppose that if you're in a foxhole being shelled with mustard gas, grape jelly would be preferable.

Jellies are usually made by cooking fruit juice with sugar. Jelly should be clear or translucent and firm enough to hold its shape when turned out of the container. Jams are thick, sweet spreads, which will hold their shape, but are less firm than jelly. They are made from crushed or chopped fruits and sugar.

The earliest recipes for jellies start to appear in the 14th century, where the medieval cooks would boil meat with spices and let the mixture set. However, the success of the dish would have depended on the type and cut of meat that was used.

Fun facts about jelly

• Jelly is a sweet food item made primarily of gelatine, a flavour and a sweetener.
• 'Jelly' is also known as 'jello', 'gelatine' and 'gelatine dessert'.
• Jelly was originally made by using the gelatine from an animal, most commonly a young cow's foot, and mixing the extract with sugar and fruit juice.

10 Uses for Jams and Jellies

• Yogurt. Stir jams and jellies into plain yogurt to create a delicious and easy dessert.
• Salad Dressings. Sometimes you might add a little sugar or honey to a salad dressing for sweetness.
• Grilled Cheese.
• Barbecue.
• Cocktails.
• Pancakes.
• Oatmeal.
• Biscuits.

Jellies are usually made by cooking fruit juice with sugar. Jelly should be clear or translucent and firm enough to hold its shape when turned out of the container. Jams are thick, sweet spreads, which will hold their shape, but are less firm than jelly. They are made from crushed or chopped fruits and sugar.

Jelly is an easy additive that can make any recipe sweeter. It can be used in a marinade to help flavor meat or be added as a topping to different foods.

Ingredients. Substances essential for fruit jelly making are fruit flavor, pectin, sugar, acid and water. A pectin gel or jelly forms when a suitable concentration of pectin, sugar, acid, and water is achieved.

Jelly is a semisolid mixture of fruit juice and sugar that is clear and firm enough to hold its shape. Preserves are made of small, whole fruits or uniform size pieces of fruits in a clear, thick, slightly jellied syrup.