tokushima shine muscat jam (compote)

Adapted from "Mes Confitures" by Christine Ferber and online recipe by Cainz DIY

600 grams muscat grapes

100 grams sugar

1/2 of lemon juice

Rinse grapes, take off the stems and re-rinse

Cut in half and check for seeds

Add sugar

Add lemon juice

Mix everything and put into refrig overnight

Next day, put into a pot and bring to a boil

Skim off any scum

Cook about 5 minutes

Check the set

Put into jars and seal

NOTES: I ended up cooking this longer than the 5 minutes that the recipes said to.

Next time, I will either put the macerated grapes before cooking through a sieve, or the cooked grapes through a sieve so that I can get rid of the "skins"...probably the latter

I also think I should probably cut the grapes up smaller so that it will "break down" more, these kinda stayed "whole" and firm.

This isn't sweet and grape-y like the purple grape jam/jelly (because the variety is different) I know but this is still delicious.

p.s. I guess more than "jam" this was a compote (fruit sauce)...we tried this on oatmeal pancakes...my favorite way to eat pancakes these days are with greek yogurt, some kind of jam/compote, pumpkin seeds and sunflower seeds