DIY Network

Storing and Cooking Tips for storing grapes, and three fantastic recipes From "Fresh From the Orchard" episode DFFO-110

Kelly Givens has tips on storing table grapes for later use; she also gives a quick rundown on grapes' nutritional value.

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Storage of Table Grapes

Table grapes that you don't plan to use right away can be placed in a plastic bag and stored in the refrigerator for as long as a week.

Don't wash grapes before you store them: washing them ahead of time can make them spoil quicker.

Nutrition and Recipes

From a nutritional standpoint, grapes are low in fat but high in vitamins. They're an especially good source of vitamins C and K; in addition, they contain several powerful antioxidants. All of this makes them a healthful snack.

When it comes to cooking and preserving, grape jelly is a classic. Homemade grape jelly elevates even the most humble peanut-butter-and-jelly sandwich to true gourmet status, and it turns a simple breakfast of toast and coffee into something special.

Listed below are three recipes that feature grapes in the starring role.

Grape Jelly

Recipe courtesy of www.cooks.com.

Note: About 3 lbs. of ripe Concord grapes will yield 4 c. of juice.

7 c. sugar
1/2 bottle Certo fruit pectin
1 jelly bag or a sq. yard of cheesecloth several layers thick
Colander

First, prepare the fruit. Stem about 3 lbs. fully ripened grapes and crush thoroughly in large saucepan. Add 1/2 c. water; bring to a boil and simmer, covered, 10 minutes. Place jelly bag or cheesecloth inside colander; place colander in large pan. Pour fruit and liquid in colander; close fruit bag or cheesecloth and make a large twist at top. Squeeze out juice. Use a potato masher to press jelly bag and help get all the juice from the grapes. Be sure you have 4 c. juice when finished squeezing in large saucepan.

To the measured juice, add 7 c. sugar and mix well. Place over high heat and bring to a boil. Stir in 1/2 bottle fruit pectin. Then bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon.

Pour quickly into glasses. Cover at once with 1/2" paraffin (melted to seal). Cover with metal or paper lids when completely cool. Label jars. Yields: About 10 medium glasses (5 lbs. jelly).

Concord Grape Pie

Concord Grape Pie

Recipe courtesy of www.cooks.com.

5-1/3 c. concord grapes
1-1/3 c. sugar
4 Tsp. flour
1-1/3 tsp. lemon juice
Dash of salt
1-1/3 tbsp. butter
Piecrust for 9" two-crust pie

Remove and save grape skins. Put pulp into saucepan without water and bring to a boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Mix sugar and flour lightly through grapes. Sprinkle with lemon juice and salt. Pour grapes into pastry-lined 9" pan. Dot with butter. Cover with top crust. Bake at 425 degrees for 35-45 minutes.

Bleu Cheese Grapes

Recipe courtesy of www.cooks.com.

10 oz. nuts (pecans, walnuts, etc.)
1 lb. seedless grapes (red or green)
8 oz. pkg. cream cheese
1/4 lb. bleu cheese
2 tbsp. heavy cream

Toast nuts in preheated 275 degree oven. Chop by hand or in food processor. Place on plate.
Blend cheeses and cream in blender or processor until smooth. Wash and dry grapes. Roll in cheese mixture. Roll in nuts.
Stack grapes on serving plate to resemble cluster of grapes. Chill until ready to serve. Cheese mixture freezes well.