TOO many grapes and too much jam!
A friend had a bumper crop of reddish-bluish wine grapes so I got a bushel and a half. I've already made enough jam to last a while and the rest of the grapes have been cleaned, cooked and skins and seeds have been sifted. No sugar added yet. What can I do with this raw product besides grape juice or (shudder)~more jam?
If you hadn't already cooked them I would have said: Roast them. That's right. Just Google for "roast grapes recipes". I've made roasted sausages and grapes, chicken, vegetables, pears/apples/grapes as a condiment. The sky's the limit really. Then there's always chutney. Or a syrupy sauce for grilled or roasted meats or desserts.
I've been looking into that as well. A lot of them call for tapioca or gelatin. I'd like to find one as simple as possible but doesn't look too different than blueberry, I have a very picky eater in the house who eyes anything that looks different like it could be downright poison!
A search for grape puree recipe found some creative ideas -
cheesecake with cashews
mix with garam masala for a sauce
bake to make fruit "leather"
freeze with almonds as an ice / sorbet
give away to young moms for use in homemade baby food
spoon over cream cheese and spread the combo on crackers as appetizer