We just got some dark red, seedless grapes from Publix, and they are lovely and very sweet. I think perfect for grape jam/preserves. I haven't made jam before, and reading the things I found online, it appears they all say to have the skins removed and cooked separately for a while. The recipes all call for concord grapes. These red grapes have pretty thin skins and don't 'spit out' the innards like concord grapes do, nor do they have seeds, so I am thinking I might just be able to mash it all up, then cook it together. Or, cook for awhile, run through a food processor to break up the skins into tiny bits, and then finish cooking. Also, I think I would need the Ball no-sugar pectin (I'm hoping I can find it at the grocery store when I get the grapes), as I would want to use splenda instead of sugar. Before I go out and buy more of the grapes to make jam, does anyone think this would work? thanks!