Left Over Grapes = Grape and Wine Jam

Because of my shoot the other day, I had a major surplus of different colored grapes and I didn’t think we could consume it in time. And so I made and impromptu home made grape jam. So this is what I used (approximations):

3 cups Grapes, cut in half, seeds removed
1 cup sugar
1/2 Tbsp gelatin, mixed in hot water
2 cups wine (left overs mostly)
3 tbsp honey (or more), i used our home-infused lavender honey
a dash of salt

Put the grapes and sugar in a non-stick pan and set it over medium heat. I used a wooden spoon to stir this occasionally till the fruit juices come out. You will notice that after the sugar has melted, the mixture will start getting watery.

Then I added the wine. And I let it simmer for a few minutes until the mixture reduces and the wine and juices have become syrupy.

Depending on the sweetness of your grapes, put your honey. Mix this a bit and continue to let it simmer. Set the heat lower, you wouldn’t want to burn the sugars at this point.
If the grape skins still look a little tough, you can add either water or more wine to soften it up. I used both and threw in the gelatin. Mix and let it simmer again. Again, I don’t want this jam to be too stiff so I just put a little gelatin.

When I like the consistency, I close the fire and I let the jam cool a bit, before transferring it to a clean jar. I put the jar in a bowl full of water and ice so that the water can cool the container and jam quicker.