I finally had time to make jam from the zinfandel grapes we picked at Chase vineyards a couple of weeks ago. First, I cooked down the frozen grapes so that I could juice them. Since they had seeds, I wanted to strain the juice. I decided to add some seedless champagne grapes, so that I could include some skins, to give more texture and to balance the strong flavor of the zinfandel grapes. I de-stemmed the champagne grapes, and waited to finish juicing the zinfandel grapes after they cooled. To make the jam, I cooked the champagne grapes with the juice, and made a grape jam. I think it turned out great–deep, rich flavor and a little bit of texture from the skins.