So far I've done five batches of grape jam:
1) 1.5kg of fruit to 4 cups water, strained everything and then added 4 cups of sugar, heated for ages till it jelled, ended up with four jars of soft jelly.
2) 1kg of fruit with no water, separated innards from skins, heated innards and put through moulee and food processed skins. Used 500g of sugar, jelled very quickly after 15 min, resulted in one jar and one tiny jar of very strong jam. Followed the method of The Waitakere Redneck's Kitchen: Grape Jam
3) 1kg of fruit with 1 cup of water, strained everything and then added 2 cups of sugar, set after 15 min and produced one jar and three little jars of nice standard sweet jam.
4) 1kg of fruit with 4 cups of water, strained everything and then added 2 cups of sugar. I added some of the skins in too and it set after 30 min but stuck to the bottom of the pan and got very dark. Made one jar of slightly overcooked, slightly chunky jam.
5) 1kg of fruit, separated innards from skins, heated innards and at the same time softened skins in a cup of water over low heat. Used 2 cups of sugar, jelled after 15 min. I put half of the skins in the jam and then topped up the jars with the remaining skins. Resulted in two jams of chunky jam. Adapted the method of The Waitakere Redneck's Kitchen: Grape Jam
I'd say that method three was my favourite method, quick, great result and good yield.
I've just finished an Autumnal cardigan for my daughter and I'm planning a new cardigan for myself in purple Perendale wool from Skeinz.