Look for well-colored plump grapes that are firmly attached to the stem.  Bunches are more likely to hold together if the stems are predominantly green and pliable.  White or green grapes are sweetest when the color has a yellowish cast.  Red varieties are better when good red predominates on all or most of the berries.

Keeping Kentucky Proud grapes fresh

Grapes should be refrigerated immediately.  They'll keep three to five days in the refrigerator.  Wash gently with cold water before eating.

Here's a Kentucky Proud favorite...Grape Plum Jelly

You'll need:

3 pounds ripe Kentucky Proud grapes

3 1/2 pounds ripe Kentucky Proud plums

1 cup water

1/2 teaspoon butter or margarine

1 (1 3/4-ounce) package powdered pectin

8 1/2 cups sugar

Wash and pit the plums; do not peel.  Crush the plums and grapes thoroughly 1 layer at a time in a saucepan.  Add the water.  Bring to a boil and cover.  Simmer for 10 minutes.  Strain the juice through a jelly bag or double layer of cheesecloth, discarding the pulp.  Combine 6 1/2 cups of the juice, butter and pectin in a large saucepan.  Bring to a hard boil over high heat, stirring constantly.  Add the sugar.  Return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from the heat.  Skim off the foam quickly.  Ladle into 10 sterilized 1/2 pint jars, leaving 1/4 inch headspace; seal with 2-piece lids.  Process in a boiling water bath for 10 minutes.

Yields 160 servings.

From the "Pride of Kentucky" cookbook published by the Kentucky Department of Agriculture and the University of Kentucky Cooperative Extension Service.

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Check out other great Kentucky Proud recipes.