Chunky Kyoho Grape Jam

Directions

1. 1
   Remove the seeds and skin from the grapes.
2. 2
   Put the skin in a dashi stock bag.
3. 3
   Refer to this recipe for an easy way to remove skin and seeds.
4. 4
   In a pan, place the dashi stock bag with skin at the bottom and add grapes and other ingredients on top.
5. 5
   Heat over medium-high heat.
6. 6
   When the corner stats to simmer, bring down to medium-low heat and simmer.
7. 7
   Skim off the scum.
8. 8
   When the sauce turns to deep red purple, take out the dashi stock bag with skin and continue simmering.
9. 9
   When the sauce thickens, turn down the heat to low.
10. 10
    Take a small amount of sauce in a cold metal spoon and check the thickness when it's cooled.
11. 11
    I baked it with almond cream tart.