Chunky Kyoho Grape Jam

• 1 kg without stems Kyoho grapes
• 100 grams Sugar
• 1 tsp Lemon juice
• 1 tbsp Rum
• 1/2 tbsp Orange curacao

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

grapes, sugar, lemon juice, orange curacao

Taken from cookpad.com/us/recipes/152712-chunky-kyoho-grape-jam (may not work)