Anything can be salvaged with a little garlic + herb goat cheese. This is not a total failure.
Yesterday I attempted white grape jam. It came out as syrup—a predictable rookie mistake. I still might re-attempt to set it this weekend, but till then I'm enjoying on toast with herbed goat cheese (an idea I thought of after seeing Kara's Pin).
Since I documented my experience I still want to share. These grapes were a steal at the farmers market and a good excuse to give canning a whirl. Sidenote: Does anyone else shop at their market to get home and find a sticker from Brazil? URGH. Anywho, I followed this recipe by The 350 Degree Kitchen. The only thing I should have done is doubled the pectin (what makes jelly into jelly). Next time, I'll merge the recipe with what the box of pectin recommends to add for the amount of fruit I'm using.
How did that take four hours?! Ah, well. Add another notch to the life of a domestic housewife checklist.
I still argue this was not a failure, and if I can do it anyone can do it.