foodie question

[ljgeoff]

I want to make a fruit-based sauce that could be used on meats. I have seven pints of frost-grape jam that didn't set. (weeps) ... (sniffs)... (sighs). After the first try and having a jam that was the consistency of apple butter, I tried cooking it down and now I have a jam that's the consistency of really thick honey. It has a sweet tart taste with, because of the reduction, a slight "cooked" taste; it doesn't taste burnt but it has a kind of ... I dunno, a browned sugar taste.

I was thinking of adding herbs, maybe wine, some broth? And then either freeze it or process it again. And maybe a chutney with apples and/or pears? What do you think? Suggestions?