To my nine-year old self, Concord grapes only meant one thing: sweet sandwiches of toasted white bread filled with thick cream cheese and a hefty layer of store-bought jelly. About five years ago, I had an adult version of that sandwich at Duckfat in Portland, Maine. The chef made a warm dessert panini of mascarpone cheese and Concord grape jelly dusted with powdered sugar that was easily heaven on a plate. <br /> <br />Thanks to a hidden stash growing in the woods behind my house, Concord grapes have transcended yet again. Once summer starts to fade, my 60-year-old Italian nonna of a neighbor and I meet in the woods to pick grapes, lament our overgrown gardens and compare recipes. We make a few pints of Concord Grape Jelly and meet over toast with jelly all winter long. <br /> <br />My friend Heidi shared her Concord Grape Jelly recipe with me last year. It’s based on the Ball Canning Guide recipes from the 1970s. With the grape harvest from a local farm, she photographed the entire process for me – lucky me! <br />

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