With a notoriously short season — late September to early October — this straightforward jelly is just one way to capture the intensity of Concord grapes well into the winter months. Inspired by a pie ...

And it's not Smucker's or Welch's.

On Sept. 2, a couple dozen Maryville College students took home jars of jelly they made from Concord grapes grown on campus and processed a few yards from the vines, under trees beside Crawford House.

Heat oven to 375 degrees; mix flour, sugar and baking powder in a large bowl. Blend in butter with a pastry blender to make crumbs the size of peas. Set aside 1½ cups of the mixture; beat egg into ...