Grape jam

First try on grape jam (which I don't care for but Joel likes.) I made freezer jam which is usually really easy but grapes have seeds which must be dealt with. So I took each grape (that's right- one at a time) and squeezed the guts into a pot and put the skins into the blender. Boiled the grape guts then forced the hot pulp through a sieve and chopped the skins up (with a bit of sugar) and proceeded as usual. It's setting up nicely on the counter and will be frozen tomorrow. I would need way more grapes to end up with enough pulp for a recipe of cooked jam but I'm thinking that would taste better. This still has the hint of sourness of the fresh grapes.