Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape, being careful to catch all the grape juices in the pan. Set the skins aside in a ...

Sprinkle gelatin over 1/4 cup grape juice. Combine remaining grape juice, lemon juice and allspice berries or whole cloves in a medium saucepan. Boil vigorously about 7 minutes to reduce to 3/4 cup.

For ripe or overripe fruit, jam is a common option, especially for red and purple grapes, as are pickles, cocktail syrups and shrubs. Green grapes, which often carry a vegetal note, are great in ...